Servings: 6
Sweet potatoes 
Cream cheese
1 (8-oz) package, softened
Green onions
4, chopped
Chili powder 
1 tsp
Ground cumin 
1 tsp
1/2 tsp
Ground black pepper 
1/2 tsp
Dried oregano 
1 tsp
Vegetable oil 
1/2 cup
Corn tortillas 
12 (7-inch) 
Enchilada sauce 
1 (19-oz) can
Monterey Jack cheese 
1 (8-oz) package, shredded
How to Make Sweet Potato Enchiladas
20 m
1 h 5 m
Ready in:
1 h 25 m
  1. Pour water into a pot. Bring to a boil over medium. Add sweet potatoes. Cook for 30 minutes, or until tender. Allow the sweet potatoes to cool. Peel. Mash the sweet potatoes with cream cheese, green onions, chili, cumin, salt, ground black pepper, and oregano. 
  2. Preheat the oven to 350° F (180° C/Gas mark 4). Grease a baking dish (13x9-inch). 
  3. In a skillet, heat oil over medium-low. Add tortillas. Fry for 30 seconds on each side. Drain on paper towels. 
  4. Place the filling on the center of each tortilla (1/3 cup per tortilla). Roll up the tortillas. Arrange the tortillas on the baking dish (seam side down). Pour enchilada sauce over the enchiladas. Then, sprinkle with Monterey Jack. 
  5. Bake for 20 minutes, or until bubbling. Serve and enjoy your Sweet Potato Enchiladas!