1recipe Colorado Red Enchilada Saucewarmed https://passthesushi.com/chile-colorado-red-chile-sauce/
8 tortillas
4ozshredded cheese
For Garnish
red oniondiced
scallionssliced
small multicolor sweet pepperssliced
1/2cupcherry tomatoeschopped
fresh cilantrosnipped
Instructions
Smoke the sweet potatoes ahead of time in a smoker set to 350 for at least an hour, or until fork tender.
Set aside until safe to handle and then remove from skins and mash, seasoning with a touch of salt and pepper as needed. The mashed sweet potatoes can be made ahead and stored in the fridge until ready to assemble the enchiladas.
Preheat the smoker to 375 - 400 degrees.
Combine the shredded pork, black beans, red onion, red and yellow pepper in a bowl with 1/2 cup warmed red Colorado sauce. Season with salt and pepper if desired.
Place 1/2 cup of the warmed enchilada sauce in a shallow dish.
Spoon another 1/4 cup of the enchilada saue into the bottom of a 9 x 13 baking dish. Arrange the mashed smoked sweet potatoes over the middle of the bottom, using the back of a spoon or spatula to create an even layer.
Working one at a time, lay a tortilla in the shallow dish of sauce, coating one side. Flip and coat the other, allowing the excess sauce to drip off back into the dish.
Lay the tortilla in the prepared dish and fill with the pork mix.
Repeat until you have filled each tortilla.
Top with the remaining Colorado Sauce and sprinkle the cheese over top.
Place on the smoker and close the lid. Cook fr 25-30 minutes, until the cheese has fully melted and the edges of the tortillas are crisping.
Remove from the smoker and garnish with the diced red onion, scallions, multi-color peppers, cherry tomatoes, and cilantro.
Notes
I used oven safe dishes to create individual servings of this meal. If you have the option, divide the recipe to fill each plate.