Description
Learn how to make delicious Sweet Potato Enchiladas that are packed with flavor and perfect for a satisfying meal. Try this easy recipe today!
Ingredients
- 5 sweet potatoes (about 1150 g)
- 225 g package cream cheese, softened
- 4 green onions, chopped
- 1 teaspoon (5 ml) chili powder
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) ground black pepper
- 120 ml vegetable oil for frying
- 12 (7 inch) corn tortillas
- 540 g can enchilada sauce
- 225 g package shredded cheese alternative
Instructions
- Fill a large pot with water and bring it to a simmer over medium heat. Boil the sweet potatoes until they are soft, which should take about 25 to 30 minutes. Let them cool down, then remove the skins.
- In a spacious bowl, combine the peeled sweet potatoes with cream cheese, chopped green onions, chili powder, cumin, oregano, salt, and black pepper. Mash everything together until you achieve a smooth blend.
- Set your oven to 350 degrees F (175 degrees C) to preheat. Lightly coat a 13×9-inch baking dish with oil or cooking spray.
- Warm up the vegetable oil in a big frying pan over medium-low heat. Cook each tortilla in the heated oil for around 30 seconds on each side. Use tongs to take them out and let them drain on paper towels.
- Spoon roughly 1/3 cup of the sweet potato mixture onto the center of each tortilla, roll them up, and arrange them seam-side down in the greased baking dish. Drizzle the enchilada sauce over the rolled tortillas. Scatter the shredded cheese alternative on top.
- Place in the preheated oven and cook until the enchiladas are hot and the cheese starts to turn golden, approximately 20 to 30 minutes.
Notes
- Consider using whole wheat or corn tortillas for a healthier twist.
- Enhance the sweet potato mixture with diced bell peppers or black beans for added flavor.
- For a spicier kick, mix in diced jalapeños or hot sauce to the sweet potato filling.
