Sweet Potato Enchiladas102 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 25 min
“A twist on the traditional, using sweet potatoes. Easy and filling and liked even by those that don't normally eat sweet potatoes. The flavor will surprise you! Garnish with sour cream and salsa if you like.” - by SOLLAMI
Original recipe yields 12 enchiladas
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
- 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.
- 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.
- Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.
Amount Per Serving (6 total)
- 640 cal
- 30.1 g
- 75.6 g
Based on a 2,000 calorie diet
Reviews (102)Rate This Recipe
"This recipe was delicious! I did make a few adjustments. Instead of green onions, I caramelized a sweet yellow onion; this went great with the sweet potato! Also, I did not fry the tortillas. I he..." See moreated them up in the microwave in my tortilla warmer for about 45 seconds. Finally, I do not care for red enchilada sauce so I created my own sauce. I mixed green chili sauce with a mashed avocado, 1/2 a cup of sour cream and half a cup of cilantro (blended w/food processor). "
"This recipe sounded weird, but I had sweeet potatoes that needed using, and a taste for Mexican food! It was great! But it made too much. I used flour tortillas because that is what I had on hand, and..." See more reduced fat cream cheese. I ended up with 6 large enchiladas and a lot of left over filling. Next time I will cut the recipe in half. I served it with a garbanzo bean salad I threw together with diced red onion, quartered cherry tomatoes, salt, pepper, red wine vinegar and oil, and some fresh parsley. My picky roommate loved it!"
"I reduced the recipe (cooking for 3 instead of 6) but kept the full measurement of spices, and I'm glad I did because otherwise I think it would have bland. So...3 sweet potatoes filled 12 small torti..." See morellas. The texture reminded me of a tamale. I will make this again, but I think I might actually throw in some cinnamon to the filling - I always sprinkle on my sweet potatoes and it just seemed to be missing. Thanks for the recipe."
Mashed Maple Sweet Potatoes
Chicken and Sweet Potato Bake
Just swipe to see more like this.