Sweet Potato Enchiladas
These easy sweet potato enchiladas are baked with enchilada sauce and cheese for a flavorful twist.
Equipment
- large pot
- baking dish
- skillet
- tongs
- Mixing bowl
Ingredients
Vegetables
- 5 sweet potatoes
- 4 green onions, chopped
Dairy
- 1 package (8 ounces) cream cheese, softened
- 1 package (8 ounces) shredded Monterey Jack cheese
Spices
- 1 teaspoon chili powder
- 1 teaspoon ground cumin Optional
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
Oils & Sauces
- 0.5 cup vegetable oil for frying
- 1 can (19 ounces) enchilada sauce
Tortillas
- 12 (7 inch) corn tortillas
Instructions
Preparation
- Bring a large pot of water to a boil. Cook sweet potatoes in boiling water until tender, about 25 to 30 minutes. Drain, cool slightly, and peel.
- Mash sweet potatoes with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until smooth.
Baking
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Heat oil in a 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.
- Place about ⅓ 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 and sprinkle with Monterey Jack cheese.
- Bake in the preheated oven until enchiladas are bubbling and cheese is golden, about 20 to 30 minutes.
Notes
Garnish with sour cream, salsa, or sliced jalapeños. Add black beans and corn to the filling if desired.
Nutrition
Serving: 1enchiladaCalories: 640kcalCarbohydrates: 76gProtein: 20gFat: 30gSaturated Fat: 16gCholesterol: 74mgSodium: 833mgPotassium: 1022mgFiber: 11gSugar: 15gVitamin C: 39mgCalcium: 456mgIron: 5mg
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