Sweet Potato Enchiladas in Creamy Chipotle Sauce

1. 1

   Cook potatoes in large saucepan of boiling water 15 min.

2. 2

   or until tender; drain.

3. 3

   Place potatoes in large bowl; mash until smooth.

4. 4

   Stir in ham, 1/4 cup onions and 1/2 the peppers; set aside.

5. 5

   Heat oven to 350 degrees F. Heat tortillas, 1 at a time, in skillet to soften.

6. 6

   Spoon about 1/4 cup potato mixture down centre of each tortilla; roll up.

7. 7

   Place, seam-sides down, in lightly greased 13x9-inch baking dish.

8. 8

   Cook cream cheese, milk and remaining peppers in saucepan on medium-low heat 5 min.

9. 9

   or until cream cheese is completely melted and mixture is well blended, stirring frequently.

10. 10

    Pour over enchiladas.

11. 11

    Bake 5 min.

12. 12

    Sprinkle with cheddar; bake 5 min.

13. 13

    or until melted.

14. 14

    Top with remaining onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.