Sweet Potato Enchiladas

These delicious sweet potato enchiladas made with corn tortillas stuffed with a creamy sweet potato filling are baked with enchilada sauce and cheese.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 640 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 green onions, chopped
• 1 (19 ounce) can enchilada sauce
• 1 (8 ounce) package shredded Monterey Jack cheese
• 5 sweet potatoes
• 12 (7 inch) corn tortillas
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup vegetable oil for frying

Recipe Instructions

Step 1

Bring a large pot of water to a boil over medium heat, and boil sweet potatoes until tender, about 25 to 30 minutes. Cool and peel sweet potatoes.

Step 2

Place sweet potatoes in a bowl, and mash them with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.

Step 3

Preheat the oven to 350 degrees F (175 degrees C), and grease a 13x9-inch baking dish.

Step 4

Heat oil in a skillet over medium-low heat; one at a time, fry tortillas for about 30 seconds per side. Remove tortillas with tongs, and drain on paper towels.

Step 5

Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over tortillas, and sprinkle with Monterey Jack cheese.

Step 6

Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and cheese is beginning to brown.