Sweet Potato Enchiladas

Ingredients

• 5 sweets potatoes
• 1 package cream cheese , 8 ounce
• 4 greens onions , chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin , Optional
• 1 teaspoon dried oregano
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 cups vegetable oil for frying
• 12 corns tortillas , 7 inch
• 1 can enchilada sauce , 19 ounce
• 1 package shredded Monterey Jack cheese , 8 ounce

Instructions

1. 1

   Bring a large pot of water to a boil over medium heat. Cook sweet potatoes in boiling water until tender, 25 to 30 minutes. Cool and peel sweet potatoes.

2. 2

   Place sweet potatoes in a large bowl and mash with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

4. 4

   Heat oil in a large skillet over medium-low heat. Fry tortillas in hot oil, one at a time, for about 30 seconds per side. Remove tortillas with tongs and drain on paper towels.

5. 5

   Place about 1/3 cup sweet potato filling down the center of each tortilla, roll up, and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle with Monterey Jack cheese.

6. 6

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