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Sweet Potato Enchiladas
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Sweet potato and cream cheese filled corn tortillas baked with enchilada sauce and cheese.
Ingredients:
  • 5 sweet potatoes
  • 1 (8 ounce) package cream cheese, softened
  • 4 green onions, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper
  • 0.5 cup vegetable oil for frying
  • 12 (7 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce
  • 1 (8 ounce) package shredded Monterey Jack cheese
Instructions:
  • Bring a large pot of water to a gentle boil over medium heat. Boil sweet potatoes until tender, for approximately 30 minutes. Allow sweet potatoes to cool, then peel them.
  • In a bowl, combine sweet potatoes with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper; mash until thoroughly mixed.
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 13x9-inch baking dish.
  • In a skillet over gentle heat, fry tortillas one by one for approximately 30 seconds per side. Use tongs to remove and drain them on paper towels.
  • Spread a generous amount of sweet potato filling down the center of each tortilla. Roll them up carefully and arrange them in the baking dish with the seam side facing down. Drizzle the enchilada sauce over the tortillas and generously sprinkle with Monterey Jack cheese.
  • Place the enchiladas in the preheated oven and bake for 20-30 minutes, until the cheese is bubbling and starting to brown.

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