Entrée

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.