How to Make Sweet Potato Enchiladas

Prep:

20 m

Cook:

1 h 5 m

Ready in:

1 h 25 m

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Sweet Potato Enchiladas Recipe: These vegetarian ecnhiladas will impress even those who don't like sweet potatoes!

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Servings: 6

Sweet potatoes

Cream cheese

1 (8-oz) package, softened

Green onions

4, chopped

Chili powder

1 tsp

Ground cumin

1 tsp

Salt

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

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.
Preheat the oven to 350° F (180° C/Gas mark 4). Grease a baking dish (13x9-inch).
In a skillet, heat oil over medium-low. Add tortillas. Fry for 30 seconds on each side. Drain on paper towels.
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.
Bake for 20 minutes, or until bubbling. Serve and enjoy your Sweet Potato Enchiladas!

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