Creamy Sweet Potato Enchiladas

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Sweet potatoes

2 large, peeled and diced

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Tortillas

8 (8-inch) flour or corn tortillas

Cheddar cheese

1 cup, shredded

Cream cheese

4 ounces, softened

Sour cream

1/2 cup

Taco sauce

1/2 cup

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.
3. Stir in the diced sweet potatoes, cumin, chili powder, salt, and black pepper. Cook until the sweet potatoes are tender, about 10-12 minutes, stirring occasionally to ensure even cooking.
4. While the sweet potatoes cook, in a separate bowl, combine the softened cream cheese, sour cream, and taco sauce. Mix until smooth and creamy.
5. Spread about 1/4 cup of the cream cheese mixture onto each tortilla, ensuring even coverage.
6. Divide the sweet potato mixture evenly among the tortillas, then sprinkle with shredded cheddar cheese.
7. Roll up the tortillas tightly and place them seam-side down in a greased 9x13-inch baking dish.
8. Pour the remaining cream cheese mixture over the filled enchiladas, ensuring they are well coated.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
10. Remove from the oven and let cool for a few minutes before serving. Serve with additional taco sauce or sour cream if desired.