Sweet Potato Enchiladas
Ingredients
- 5 sweet potatoes
- 1 (8 ounce) package cream cheese, softened
- 4 green onions, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin (Optional)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup vegetable oil for frying
- 12 (7 inch) corn tortillas
- 1 (19 ounce) can enchilada sauce
- 1 (8 ounce) package shredded Monterey Jack cheese
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Bring a large pot of water to a boil over medium heat. Cook sweet potatoes in boiling water until tender, 25 to 30 minutes. Drain, cool slightly, and peel.
- Mash sweet potatoes with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until smooth.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Heat oil in a large skillet over medium-low heat. Fry tortillas in hot oil, one at a time, for about 30 seconds per side. Remove tortillas with tongs and drain on paper towels.
- Place about 1/3 cup sweet potato filling down the center of each tortilla, roll up, and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle with Monterey Jack cheese.
- Bake in the preheated oven until enchiladas are bubbling and cheese is golden, 20 to 30 minutes.
Source
Original recipe: View Original