We based this recipe off of one that we discovered a long time ago. We’ve been tweaking it for several years, so now we consider it our own.
Enchiladas are delicious tubes of cheesy goodness with a Mexican origin. Ours are stuffed with sweet potatoes because we enjoy the chance to add this superfood to any meal. The basic process is simple: you make the filling, spoon it into tortillas, roll them up, and place in a baking dish with a smothering of sauce, a sprinkling of cheese, and finally bake—it’s a snap!
Ingredients:
1 Sweet Potato
8 oz Cream Cheese
8 oz Cheddar Cheese
1 T Cumin
Salt&Pepper
8-10 small tortillas
1 cup Marinara Sauce
1 cup Salsa
Tip1: For traditional enchiladas, use corn tortillas. We’ve made them many times with flour tortillas, which worked great, if that’s your preference.
Process:
Boil Whole Sweet Potato in water for 20 to 30 minutes, until soft.
Remove Sweet potato from water, allow to cool and slip it out of its heavy skin.
Mix sweet potato with cream cheese, ¼ of the cheddar, cumin and salt and pepper.
Place a ¼ cup or so of the sweet potato mixture in the middle of a tortilla, and roll it into a tube. Don’t roll too tight or the filling will squeeze out the ends.
Line up rolled tortillas on the bottom of an oiled baking dish- we use either a lasagna style pan, or a cake pan.
Bake in oven at 350 degrees for 15 minutes.
While enchiladas bake, put marinara and salsa in food processor and puree together to make your enchilada sauce.
Pour sauce over enchiladas, add the rest of the cheddar sprinkled on top, and bake another 10 – 15 minutes.
Serve!
Tip2: This dish can easily be made in advance and heated up when you’re ready!