Sweet Potato Enchiladas Recipe

Name: Sweet Potato Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 sweet potatoes; 1 (8 ounce) package cream cheese, softened; 4 green onions, chopped; 1 teaspoon chili powder; 1 teaspoon ground cumin (optional); 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup vegetable oil for frying; 12 (7 inch) corn tortillas; 1 (19 ounce) can enchilada sauce; 1 (8 ounce) package shredded Monterey Jack cheese

Servings: persons

5 sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1 teaspoon chili powder
1 teaspoon ground cumin (optional)
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil for frying
12 (7 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese

1
Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
2
Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
3
Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
4
Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
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 the tortillas, and sprinkle with Monterey Jack cheese.
6
Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 sweet potatoes, 1 (8 ounce) package cream cheese, softened, 4 green onions, chopped, 1 teaspoon chili powder, and more.

Yes, Sweet Potato Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Enchiladas

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