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: 55 mins
• Total Time: 1 hr 20 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

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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