Sweet Potato Enchiladas

Sweet Potato Enchiladas

124
SOLLAMI 1

"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."

Ingredients

1 h 25 m {{adjustedServings}} servings 640 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 640 kcal
  • 32%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 75.6g
  • 24%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 832 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

124
  1. 163 Ratings

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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....

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 han...

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...