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Sweet Potato Enchiladas

  • Yield: 6 servings 1x


To add meat, use pre-cooked rotissarie chicken

Nutritional information does not include chicken


  • 1 large sweet potato (peeled and chopped finely in food processor)
  • 1 large poblano pepper (roasted, peeled and seeded and cut into thin strips)
  • 8 oz sharp cheddar cheese (grated)
  • 8 oz Monterey Jack cheese (grated)
  • 1/2 cup cilantro (chopped)
  • 1/2 cup pepitos (pumpkin seeds) (roasted, unsalted)
  • 12 small corn tortillas
  • 2 tbs peanut or coconut oil
  • Ancho Enchilada sauce (See link below: or substitute sauce of choice)
  • 1 cup chicken (precooked, shredded OPTIONAL)


  1. Preheat oven to 350 degrees.
  2. Soften tortillas one at a time in a small amount of hot oil.
  3. Drain on paper towels.
  4. In each tortilla, place a small amount sweet potato, pepper, cheeses, chicken (if using) and roll.
  5. Place in a glass baking dish.
  6. Cover with Ancho Enchilada sauce, sprinkle with cheeses, cilantro, and pepitos.
  7. Bake for 60 minutes, until cheese is bubbling and just beginning to brown
  8. Serve hot.


Source:  Sherry Scott

Linkto:  Ancho Enchilada Sauce

  • Category: Main Dish


  • Serving Size: 2 enchiladas
  • Calories: 480
  • Fat: 25.8 g
  • Carbohydrates: 40.71 g
  • Protein: 24.4 g
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