- 5 sweet potatoes
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup cilantro, 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 for frying
- 12 (7-inch) corn tortillas
- 1 (19-ounce) can enchilada sauce
- 1 1/2 cups shredded Monterey Jack cheese
ONE: Put the sweet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, and boil until potatoes are fork-tender, about 30 minutes. Cool and peel the sweet potatoes.
TWO: Place the sweet potatoes in a bowl, and mash them with the cream cheese, cilantro, chili powder, cumin, oregano, salt, and pepper until well mixed.
THREE: Preheat oven to 350 F and grease a 13 x 9 inch baking dish.
FOUR: Heat the oil in a skillet over medium heat and quick-fry the tortillas, one at a time, for about 10 seconds per side. Remove the tortillas with tongs and drain on paper towels. The goal here is to get pliable corn tortillas that will be easy to roll, so if they're turning out more like tortilla chips, fry them for a shorter amount of time or turn down the heat.
FIVE: Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
SIX: Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown. Serve with salsa.
