Sweet Potato Enchiladas
Sweet potatoes and poblano peppers come together to make these flavorful and hearty enchiladas.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Roasted Poblano and Sweet Potato Salad ($1.52)
- 4 fajita size flour tortillas ($0.32)
- 10 oz can enchilada sauce ($1.00)
- 1 cup shredded cheddar ($0.99)
Instructions
- 1
Preheat your oven to 350 degrees. Spray a baking dish lightly with non-stick spray. Using a fork, slightly mash the Roasted Poblano and Sweet Potato Salad.
- 2
Lay out your tortillas and divide the mashed up sweet potato mixture evenly between all four (about 1/2 cup each). Sprinkle a little bit (about 2 Tbsp) of shredded cheddar in each tortilla as well. Gently fold the sides of the tortillas in toward the center, one side over the other, until they look like fat cigars.
- 3
Pour a little bit of enchilada sauce in the bottom of your baking dish. Place the rolled enchiladas in the baking dish, seam side down. Top the enchiladas with the rest of the sauce and the rest of the shredded cheese.
- 4
Bake the enchiladas at 350 degrees for about 30 minutes. Enjoy!