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Sweet Potato Enchiladas in Creamy Chipotle Sauce

Prep Time
30
min.
Total Time
40
min.
Servings

Makes 6 servings.

A creamy chipotle sauce adds some heat to balance the sweet potato in this weeknight-quick recipe for enchiladas.

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What You Need

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Make It

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  • 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.

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.

Servings

  • Makes 6 servings.

Nutritional Information

Serving Size Makes 6 servings.
AMOUNT PER SERVING
Calories 450
Total fat 22g
Saturated fat 13g
Cholesterol 80mg
Sodium 660mg
Carbohydrate 47g
Dietary fiber 7g
Sugars 9g
Protein 17g
% Daily Value
Vitamin A 280 %DV
Vitamin C 4 %DV
Calcium 35 %DV
Iron 10 %DV

* 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.

Ratings & Reviews

Rated 3 out of 5 by from I tried this unusual sounding recipe because I had leftover ham to use up. I tried this unusual sounding recipe because I had leftover ham to use up. It was okay, although I'm not sure I would put the sweet potatoes and ham together again. I think chicken or even black beans would be better. I loved the chipotle cream sauce. I halved the number of enchiladas and amount of sweet potato mix, but kept the cream sauce amount the same and it wasn't too much.
Date published: 2009-03-19
Rated 5 out of 5 by from Loved this one. Loved this one. Lots of flavors. Went with Chicken (tore the lunchmeat) instead of Ham. And also went with the Kraft fat free Cream Cheese. Total winner. P.S. Used 1 can of peppers - cut them up and then divided.
Date published: 2011-01-03
Rated 5 out of 5 by from Such a great flavorful recipe - that would be perfect for vegetarians (omit the ham) & meat eaters... Such a great flavorful recipe - that would be perfect for vegetarians (omit the ham) & meat eaters alike!
Date published: 2011-08-05
Rated 1 out of 5 by from Would not waste my ingredients for this. Would not waste my ingredients for this. They sound awful!
Date published: 2011-10-25
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