Ingredients
6
6 servings
- •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
Instructions
- Bring a large pot of water to a boil over medium heat, and boil sweet potatoes until tender, about 30 minutes. Cool and peel sweet potatoes.
- Place sweet potatoes in a bowl, and mash them with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
- Preheat the oven to 350 degrees F (175 degrees C), and grease a 13x9-inch baking dish.
- Heat oil in a skillet over medium-low heat; one at a time, fry tortillas for about 30 seconds per side. Remove tortillas with tongs, and drain on paper towels.
- 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 tortillas, and sprinkle with Monterey Jack cheese.
- Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and cheese is beginning to brown.
Nutritional Facts
Per 6 servings
- Calories: 640
- Carbohydrate: 76g
- Fat: 30g
- Fiber: 11g
- Protein: 20g
- Sugar: 15g
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