Enchiladas with shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce that are sure to please the whole family. This classic is rolled into tortillas, cooked with enchilada sauce, and topped with more cheese. creates four hearty portions, each with two enchiladas.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 1 casserole |
Ingredients
- cooking spray
- 2 cups heavy cream
- ½ stick unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley, or more to taste
- 1 tablespoon fresh thyme leaves, or more to taste
- 1 tablespoon minced fresh sage, or more to taste
- 1 tablespoon minced fresh rosemary, or more to taste
- 1 ½ teaspoons sea salt
- ¾ teaspoon ground black pepper
- 3 pounds sweet potatoes, peeled and thinly sliced
- 1 ½ cups shredded Gruyere cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
- Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
- Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
- Please note that the magazine version uses 3/4 cup each cream and milk instead of 2 cups cream and is baked for an extra 15 minutes.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 17 g |
| Sodium | 413 mg |
| Sugars | 6 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made it and got great reviews. I used Penzey Spices rather than fresh which saved time. I would not add salt next time because the cheese provides enough.
I have made this recipe twice now. One time we made it for a women’s luncheon with 60 women attending and it was such a hit. I had people asking me for the recipe for a week after. I did cut the butter way back and went 3/4 heavy cream and 3/4 milk. I find that if you let it sit after bringing it out of the oven the excess grease is absorbed (I think its from the cheese). Anyway it was a real hit and I’m making it for Christmas dinner.
Lots of prep time chopping and cleaning fresh parsley, sage, rosemary and thyme plus thinly slicing the sweet potatoes. Could do this the night before to make feast day less hectic.
The recipe as written is delicious. I did sub swiss for Gruyere because my local cheese counter was out and I couldn’t find it elsewhere. I was concerned with my sweet potatoes fully cooking and baked 1/2 hour covered followed by another half hour to 45 minutes uncovered and my potatoes were still not done when I went to serve them. The potatoes had been sliced thin using my mandoline.
This was just a smidge too oily for us as written, but when we tried it again with 3/4 cup milk and 3/4 cup cream, it was FANtastic. The herb flavor comes through and you get nice browning on top. Definitely Thanksgiving worthy!
Loved all the fresh herb flavor! I lightened it up by cutting back on the butter and using some milk in place of the heavy cream.
I loved the flavor of this gratin and the gruyere was a perfect pairing with the sweet potatoes. I only rated the recipe three stars though because it was really greasy. I don’t know if it was from the butter or a combination of the butter and the oil from the cheese. The recipes also didn’t state what size pan to use. I used a 9 x 13 pan which was perfect for two layers.