"A twist on the traditional, using sweet potatoes. Easy and filling and liked even by those that don't normally eat sweet potatoes. The flavor will surprise you! Garnish with sour cream and salsa if you like." — SOLLAMI
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1 (8 ounce) package
cream cheese, softened
green onions, chopped
ground black pepper
vegetable oil for frying
12 (7 inch)
1 (19 ounce) can
1 (8 ounce) package
shredded Monterey Jack cheese
This recipe was delicious! I did make a few adjustments. Instead of green onions, I caramelized a sweet yellow onion; this went great with the sweet potato! Also, I did not fry the tortillas. I heated them up in the microwave in my tortilla warmer for about 45 seconds. Finally, I do not care for red enchilada sauce so I created my own sauce. I mixed green chili sauce with a mashed avocado, 1/2 a cup of sour cream and half a cup of cilantro (blended w/food processor).
Ok, and a good way to use up some sweet potatoes, but not as good as the recipe for sweet potato black bean burritos on this site. Definitely use green enchilada sauce.
This recipe sounded weird, but I had sweeet potatoes that needed using, and a taste for Mexican food! It was great! But it made too much. I used flour tortillas because that is what I had on hand, and reduced fat cream cheese. I ended up with 6 large enchiladas and a lot of left over filling. Next time I will cut the recipe in half. I served it with a garbanzo bean salad I threw together with diced red onion, quartered cherry tomatoes, salt, pepper, red wine vinegar and oil, and some fresh parsley. My picky roommate loved it!
I reduced the recipe (cooking for 3 instead of 6) but kept the full measurement of spices, and I'm glad I did because otherwise I think it would have bland. So...3 sweet potatoes filled 12 small tortillas. The texture reminded me of a tamale. I will make this again, but I think I might actually throw in some cinnamon to the filling - I always sprinkle on my sweet potatoes and it just seemed to be missing. Thanks for the recipe.
These sounded very strange at first, but they turned out very good - I did add cooked chicken breast, though! I did not fry my tortillas (too much fat). I also did not make enchilada "rolls". I just layered the items in a 10X14 pan. I doubled the spices to our satisfaction. I topped it with paprika, parsely, diced red pepper, & sliced black olives. This one is a keeper! I needed to use up some "going old" sweet potatoes and this was just the thing!
Great! I used flour tortillas because I hate corn tortillas. Next time I'll omit the enchilada sauce and either use green sauce or just extra cheese. I also might toast them in a frying pan rather than bake them, and then melt cheese on top so that they'll be crispy. The filling is truly fantastic, though. I tripled the amount of spice the recipe called for and it was anything but bland.
I did make a few itty bitty changes.... to start with I only used 4 sweet potatoes (I only had that many), I doubled the seasonings and used 6 green onions (green & white parts).
I did NOT fry my tortillas! In my opinion corn tortillas need to be lightly toasted to bring out their full flavor potential, however doing so makes them crispy and next to impossible to roll... Solution? Dip them in the enchilada sauce= instant rollability. :) So just use a nonstick skillet over medium-high heat and let them get slightly golden (takes like 5 seconds). Dip and ready for rolling.
I used hot enchilada sauce which was delicious!!! These are on our menu often from now on.
I should have mentioned above... these made more than 12 enchiladas, I got 24 out of the amount of filling with 4 sweet potatos.
This recipe was very good, my family loved it. It does make a lot though, so have some extra tortillas on hand to make more. We wound up dipping Blue Corn Chips into the leftover filling.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 271
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