Sweet Potato Enchiladas

Mmmmm... this was pretty yummy :-) I was a little unsure going into the recipe. When I hear "enchiladas," I think Mexican food, and never before have I thought of sweet potatoes when I've thought about Mexican food. But the sweet potatoes added a terrific flavor to the dish! The whole combination of the sweet potatoes, vegetables and enchilada sauce and everything was delicious! This is definitely a dish that I will be cooking again.

A few notes from the cookbook: 1) Chihuahua cheese is best known as a Mexican melting cheese commonly used in quesadillas. For best results, do not use pre-shredded cheese in this recipe, and 2) When pouring remaining sauce over the enchiladas, begin along the edges of the pan and work toward the center. This will help keep the edges of the enchiladas moist. Now, having passed that information along, I will let you know that I just bought shredded Mexican cheese from the grocery store and I thought it worked out just fine!


Sweet Potato Enchiladas
Pampered Chef The Vegetarian Table
Published by The Pampered Chef, Ltd. in 2011.

Prep time: 40 minutes  Total time: 1 hour  Yield: 6 servings

1 large sweet potato, peeled
1 medium red bell pepper
1 medium onion
1 cup frozen corn, thawed
4 garlic cloves, pressed
1 tbsp canola oil
2 tsp ground cumin
8 oz Chihuahua cheese, divided
1/2 cup chopped fresh cilantro
2 cups red enchilada sauce, divided
12 [6-in.] corn tortillas
Sour cream and additional chopped cilantro [optional]

1. Preheat oven to 400°F. Dice sweet potato and bell pepper into 1/2-in. pieces. Finely chop onion using Food Chopper. Spray [10-in.] Skillet with canola oil using Kitchen Spritzer. Heat over medium-high heat 1-3 minutes or until shimmering. Add corn; cook, covered, 1-2 minutes or until golden brown.
2. Reduce heat to medium-low. Stir in sweet potato, bell pepper, onion, pressed garlic, oil and cumin. Cook, covered, 4-6 minutes or until sweet potato is tender, stirring occasionally. Remove Skillet from heat; cool sweet potato mixture 10 minutes.
3. Grate cheese using Microplane Adjustable Coarse Grater. Combine sweet potato mixture, cilantro, 1/2 cup of the enchilada sauce and half of the cheese in Classic Batter Bowl; mix well.
4. Place tortillas into Large Micro-Cooker. Microwave, covered, on high 1-2 minutes or until warmed. Spread 1/2 cup of the enchilada sauce over bottom of Rectangle Baking Pan. Arrange six of the tortillas over flat side of Large Grooved Cutting Board. Fill each tortilla with about 1/4 cup of the sweet potato filling. Roll up tortillas and place seam side down into pan. Repeat with remaining tortillas and filling. Pour remaining 1 cup sauce of enchiladas; sprinkle with remaining cheese.
5. Cover pan with aluminum foil. Bake 18-20 minutes or until cheese is melted. Serve with sour cream and additional chopped cilantro, if desired.