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Recipe for sweet potato enchiladas
Sorry it took me a few days to post this. Enjoy! :-)
Sweet potato enchiladas:
4 sweet potatoes
8 oz. cream cheese, softened
4 green onions, chopped
3 tsp. chili powder
3 tsp. ground cumin
2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground pepper
12 (6") flour tortillas
2 (10 oz.) cans enchilada sauce
1 c. shredded cheddar jack cheese (for topping)
1 medium tomato, seeded and chopped (for topping)
3 green onions, sliced (for topping)
sour cream (optional)
Peel the sweet potatoes and cut into quarters. Place the sweet potatoes in a 2 quart pot and cover with water. Boil for 30 minutes or until tender enough to mash. Drain.
In a large mixing bowl or the bowl of a standard mixer, place the drained sweet potatoes, softened cream cheese, chopped green onions, chili powder, cumin, oregano, salt and pepper. Combine ingredients with a mixer until smooth.
Grease a 9x13 inch pan.
Microwave the tortillas for about 10 seconds or until pliable.
Fill each tortilla with 1/3 cup sweet potato mixture, roll the tortilla up and place seam side down in the pan. Once all the tortillas are in the pan, top with the two cans of enchilada sauce.
Bake enchiladas for 25 minutes at 350 degrees.
Take enchiladas out and top with the cheese. Place back in the oven for 10 minutes or until cheese is melted.
Then top with the chopped tomato and green onions. Serve with sour cream.
Yield: 12 enchiladas.
Re: Recipe for sweet potato enchiladas
Yum! Thanks for sharing!
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Last updated 4/06/11