Sweet Potato Enchiladas in Creamy Chipotle Sauce

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prep time

30 min

total time

40 min

makes

8 servings, 2 enchiladas (270 g) each

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photo by:

kraft

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What You Need

2 lb. (1 kg) sweet potatoes (about 2), peeled, cubed

6 oz. (170 g) deli baked ham, chopped

8 green onions, chopped, divided

2 canned chipotle peppers in adobo sauce, chopped, divided

16 corn tortillas (6 inch)

1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed

1 cup milk

1 cup Kraft Double Cheddar Shredded Cheese

Make It

COOK potatoes in large saucepan of boiling water 15 min. or until tender; drain. Place potatoes in large bowl; mash until smooth. Stir in ham, 1/4 cup onions and 1/2 the peppers; set aside.

HEAT oven to 350ºF. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 1/4 cup potato mixture down centre of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish.

COOK cream cheese, milk and remaining peppers in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.

POUR over enchiladas. Bake 5 min. Sprinkle with Cheddar; bake 5 min. or until melted. Top with remaining onions.

kraft kitchens tips

Make Ahead

Assemble recipe as directed; cover tightly with plastic wrap and foil. Freeze up to 1 month. Thaw 20 min. before baking; discard plastic wrap and foil. Bake in 350ºF-oven 1 hour or until enchiladas are heated through and cheese is melted.

Substitute

Prepare using flour tortillas.

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rating

very easy to make and put together and kids can help making it as well. my son didn't like the white cheese, so we just didn't bake any on his :)
posted by a cook | on 11/22/2009

rating

Excellent recipe. Very easy to make and very filling although a little on the rich side. I couldn't find chipotle peppers so I used jalapeno peppers instead. Delicious!!!
posted by JessicaOke | on 10/21/2009