Sweet Potato Enchiladas with Green Chile Sauce
Sweet Potato Enchiladas with Green Chile Sauce are one of our favorite fall dinners. I love this dish for several reasons. First of all, I like that I can make this dish ahead of time and reheat it right it before serving. Then, I simply reheat the enchiladas in the microwave. Secondly, I like that this is a meatless meal. I often serve this to our guests who don’t eat meat. But, also, I like to serve meatless meals at least a twice a week. This saves money at the grocery store, and it helps us eat more vegetables. And, lastly, I just love the rich and spicy flavors in this dish.
The Equipment I Used
- A Baking Dish- You’ll need a 9×11 baking dish for these enchiladas. I like to use my ceramic Le Creuset baking dishes for enchiladas.
The Ingredients Needed for Sweet Potato Enchiladas with Green Chile Sauce
- Sweet Potatoes- These are the star of the dish. So make sure you buy fresh sweet potatoes.
- Garlic- I like to buy the peeled cloves of garlic and store them in the freezer.
- Black Beans- I like to cook dried beans and store them in my freezer.
- Cheese- These enchiladas use a mixture of extra sharp cheddar cheese and Monterey pepper jack cheese.
- Green Chiles- Use canned green Chiles. This is a great product to keep in your pantry. It adds so much flavor to this dish.
- Chicken Stock- I always use homemade chicken stock. My recipe is below.
- Heavy Cream- Be sure to use heavy cream, not light.
How I Made my Enchiladas
- First, I made the sweet potato filling. Be sure to cook the sweet potatoes until they’re soft, but not mushy.
- Next, I made the Green Chile Sauce. Be sure to simmer this long enough for the cream to thicken up.
- Then, I roll the filling in the tortillas, and top them with the sauce.
- Finally, I bake the enchiladas and then add the toppings.
If you like enchiladas, you need to try these yummy meatless Sweet Potato Enchiladas with Green Chile Sauce.
Sweet Potato Enchiladas with Green Chile Sauce
Enchiladas stuffed with sweet potatoes and black beans, and topped with a creamy green Chile sauce.
Ingredients
For the Enchilada Filling:
- 2 tbsp. extra virgin olive oil
- 2 cups sweet potatoes, peeled and cubed in half inch pieces
- 1 tbsp. minced garlic
- ¼ tsp. each kosher salt, black pepper, cumin, garlic powder and chili powder
- 1 cup cooked black beans
- 1½ cups extra sharp cheddar cheese, shredded
- 4 ounces softened cream cheese
To Assemble the Enchiladas:
- 10 six inch flour tortillas
- 1 cup Monterey pepper jack cheese
- 1 cup sour cream
- 1 avocado, sliced
- ¼ cup cilantro leaves
- ½ cup cherry tomatoes, halved
- 1 jalapeno, sliced
For the Green Chile Sauce:
- 1 tbsp. extra virgin olive oil
- 1 cup minced onions
- 2 tbsp. minced garlic
- ½ cup plum tomatoes, seeded and chopped
- 7 ounces canned chopped green Chiles, drained
- ½ cup chicken stock
- ½ cup heavy cream
- ½ tsp. each cumin powder, chili powder, and paprika
- ¼ tsp. kosher salt
- 1½ cups Monterey pepper jack cheese
Instructions
- Preheat the oven to 350 degrees. And, grease a 9×11 baking dish with butter.
- Begin by making the enchilada filling: In a large skillet, on medium heat, heat the oil. Add the sweet potatoes, garlic, pepper, garlic powder, cumin, salt, and chili powder and cook until the potatoes are tender, about 15 minutes. When they're tender, place them to a bowl and add the cheddar cheese and cream cheese.
- Next, make the Green Chile Sauce: In a large skillet on low heat, heat the oil and cook the onion and garlic until soft, for about ten minutes.
- Add the tomato, green chiles, chicken stock, heavy cream, and spices. Simmer ten minutes, or until the sauce thickens up a little bit. Remove the sauce from the heat and stir in the cheese.
- Fill each tortilla with some of the filling, and roll it up. Place them close together in the baking dish, seam side down. Pour the Green Chile Sauce over the tortillas and then sprinkle on the Monterey pepper jack cheese. Bake for twenty minutes.
- Top the enchiladas with the sour cream, tomatoes, avocados, cilantro, and jalapeno.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
