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 9x11 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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