Sweet Potato Enchiladas

I know you are reading the title and thinking....What!? 

Don't make an opinion until you try them. This dish is super yummy! It also makes for a great comfort food when the days are grey and cold (like a lot of days in Michigan).

This is a vegetarian meal. So if you feel like you've been eating like a carnivore lately and want to switch it up, try this recipe. 

Gather your ingredients. I forgot to take this picture before I cut the sweet potatoes. You will need about three large or four medium sized sweet potatoes. I wash them, peel them, and then I cut them into about 1-2" pieces. Then put them into a big pot. Fill the pot with water to just right over the potatoes.

Let them boil for about a half hour. You will know when they are ready when you stick a fork in them and it pulls out easily. When they are soft enough, strain the water, and then put the potatoes right back into the pot.

After that, add your green onions, softened cream cheese (I usually use the 1/3 less fat one), salt, pepper, oregano, chili powder and my favorite spice Cumin. Then mash it up. Please resist taking a spoonful right away or dipping your tortilla chips into it. Like I do that ;) 

It doesn't look that awesome, but it tastes great!!!

After you make the filling, go ahead and fry up your tortillas. I can fit maybe 14-15 filled tortillas in a 9x13 pan. You will have left overs. This makes enough for two 9x13 pans. I just make one and then put the rest in a ziploc bag to put in the freezer until the next time we want some. It works great that way.

I just grab one of my big soup spoons and put two scoops into each tortilla.

Don't they look cute? Just kidding.

Pour the enchilada sauce on top.We have tried the red sauce and the green sauce. I promise you, you will want to use the green sauce. It just blends the flavors so well. 

Then top it with the cheese. I use the Mexican cheese blend. It is the yummiest. Don't worry if you don't have it or can't find it. A monterey jack would be just as good. Then put it in the oven for about a half an hour for the magic to work.

Dig in and enjoy!

I like to eat this dish with black beans and Spanish rice. We put sour cream and black olives on top. I love this dish I hope you will too.

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
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (7 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

1. Peel and cut the potatoes into 1-2"chunks. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes.Drain the sweet potatoes.
2. Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
3. Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
4. Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
5. 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 the tortillas, and sprinkle with Monterey Jack cheese.
6. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

 Let me know what you think.

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