SWEET POTATO ENCHILADAS IN CREAMY CHIPOTLE SAUCE
A creamy chipotle sauce adds some heat to balance the sweet potato in this weeknight-quick recipe for enchiladas.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- 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 center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish.
- Cook cream cheese, milk and remaining peppers in medium 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.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 80 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g
SWEET POTATO AND BLACK BEAN ENCHILADAS
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
- Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
- Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
- Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
- Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
- In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
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