Tailor amounts to number of servings: (I used 1 large sweet potato for 3 large enchiladas)
- tortillas
- sweet potato, cooked & mashed
- cream cheese, room temp
- green onions, chopped
- chili powder
- cumin
- dried oregano
- salt & pepper to taste
- enchilada sauce*
- shredded cheese, Mexican blend or your choice
Mash the sweet potato and cream cheese together. Mix in the spices and green onions. Soften the tortillas in a skillet or microwave. Divide the filling evenly among the tortillas and roll them up. Place seam side down in an oiled baking pan. Pour the enchilada sauce over to cover. Sprinkle with shredded cheese. Bake at 350F for 20 minutes until hot and bubbly.
*Anya’s Enchilada Sauce
- 3 Tbs olive oil
- 2 Tbs flour (I always use Wondra for sauces to make sure it’s lump-free)
- 1/2 tsp salt (the original recipe said 1 tsp, but I thought that was way too much)
- 1 tsp each garlic powder, onion powder, cumin powder
- 2 Tbs ancho chili powder (very mild)
- 2 c water
Heat the oil in a saucepan and add the flour. Cook on medium heat until the flour starts to toast to a light tan. Slowly add the water, stirring (whisking) constantly so it doesn’t lump. Add the spices, and keep stirring until it thickens slightly.
