Sweet potato enchiladas

Recipe Information

Ingredients

• 5 sweet potatoes

• 1 (8 ounce) package fat-free cream cheese, softened

• 4 green onions, chopped

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 cup vegetable oil

• 12 (7-inch) corn tortillas

• 1 (19 ounce) can enchilada sauce

• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

• Preheat an oven to 375 degrees F and grease a 13x9-inch baking pan.

• Boil the sweet potatoes for 30 minutes or until tender. Let cool and peel. Place in a bowl and mash with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper, combining thoroughly.

• Heat vegetable oil in a skillet over medium heat and fry the tortillas for about 30 seconds per side. Drain excess oil with paper towels.

• Add about 1/3 cup of the sweet potato filling to the center of each tortilla. Roll each tortilla and place seam side down on the greased baking pan.

• Pour enchilada sauce over the tortillas and sprinkle with cheese.

• Bake 30 minutes or until the enchiladas are bubbling and the cheese is starting to brown.

Nutrition (per serving)

• Calories: 242 cal

• Total fat: 13g

• Saturated fat: 3g

• Monounsaturated fat: 7g

• Cholesterol: 10mg

• Sodium: 516mg

• Carbohydrate: 24g

• Fiber: 3g

• Protein: 8g