Main dishes

Sweet Potato Enchiladas in Creamy Chipotle Sauce

(4)

rate it now!

Sweet Potato Enchiladas in Creamy Chipotle Sauce recipe

photo by:kraft

Such a great flavorful recipe - that would be perfect for vegetarians (omit the ham) & meat eaters alike!

posted by

sharpeipup

on 8/5/2011

time

prep:

30 min

total:

40 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

lb. sweet potatoes (about 2), peeled, cubed

pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped

green onions (about 4-1/8 inch long), chopped, divided

canned chipotle peppers in adobo sauce, chopped, divided

corn tortillas

pkg. (8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

cup milk

cup KRAFT Shredded Sharp Cheddar Cheese

Make It

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 center 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 medium 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 Kitchens Tips

Healthy Living

Save 60 calories and 7 g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.

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.

Substitute

Prepare using flour tortillas.