Rating: 4.59 stars
215 Ratings
  • 5 star values: 147
  • 4 star values: 51
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 25 mins
Servings:
6
Yield:
12 enchiladas
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.

  • 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.

  • 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.

  • Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

Nutrition Facts

640 calories; protein 20g; carbohydrates 75.6g; fat 30.1g; cholesterol 74.3mg; sodium 832.5mg. Full Nutrition
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Reviews (168)

Most helpful positive review

Rating: 5 stars
05/20/2009
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). Read More
(70)

Most helpful critical review

Rating: 3 stars
01/25/2011
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. Read More
(4)
215 Ratings
  • 5 star values: 147
  • 4 star values: 51
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/20/2009
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). Read More
(70)
Rating: 4 stars
03/30/2009
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! Read More
(57)
Rating: 4 stars
04/07/2009
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. Read More
(34)
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Rating: 5 stars
04/14/2009
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! Read More
(25)
Rating: 5 stars
04/15/2011
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. Read More
(19)
Rating: 5 stars
04/14/2009
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. Read More
(16)
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Rating: 5 stars
11/06/2011
This recipe was just awesome!! I did make two changes just to make a few steps easier. I peeled & cut up the potatoes before I boiled them. Totally cut down on the cooking time. I also put the corn tortillas on a baking sheet & put them in the oven for two minutes. Made them easy to roll & there was no grease involved. My husband said it was the best thing he ever ate! I make this on a weekly bases. Read More
(14)
Rating: 5 stars
04/07/2009
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. Read More
(10)
Rating: 5 stars
10/21/2012
This is probably one of the best recipes I tried from this site. I used a leftover baked sweet potato from a restaurant and two whole wheat tortillas. Other than those two changes, I followed the recipe and adjusted the seasonings accordingly. I had no idea of what to expect as far as taste and boy was I wonderfully surprised. This is absolutely delicious and something that I will make on a regular basis. Thank you for sharing this superb recipe! Read More
(10)
Rating: 3 stars
01/25/2011
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. Read More
(4)