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Sweet Potato Enchiladas in Creamy Chipotle Sauce
Sweet Potato Enchiladas in Creamy Chipotle Sauce

Sweet Potato Enchiladas in Creamy Chipotle Sauce

3 Review(s)
Cook Minutes 40 Min
Prep : 30 Min Cook: 10 Min
A creamy chipotle pepper sauce adds some heat to balance the sweet potato in this weeknight-quick recipe for enchiladas. Just follow the simple steps in our Sweet Potato Enchiladas in Creamy Chipotle Sauce recipe.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 Cracker Barrel Shredded Double Cheddar Cheese
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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Pour over enchiladas. Bake 5 min. Sprinkle with cheddar; bake 5 min. or until melted. Top with remaining onions.
Kraft Kitchen 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.
Prepare using flour tortillas.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 10 g
50 %
Cholesterol 65 mg
Sodium 550 mg
23 %
Carbohydrate 40 g
Fibre 5 g
Sugars 9 g
Protein 14 g
Vitamin A
170 %
Vitamin C
25 %
20 %
10 %
Makes 8 servings, 2 enchiladas (270 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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