Sweet Potato Enchiladas

Ingredients

• 5 sweet potatoes
• 1 (8 ounce) package cream cheese, softened
• 4 green onions, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin (Optional)
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup vegetable oil for frying
• 12 (7 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 1 (8 ounce) package shredded Monterey Jack cheese

Instructions

1. Bring a large pot of water to a boil over medium heat. Cook sweet potatoes in boiling water until tender, 25 to 30 minutes. Cool and peel sweet potatoes.
2. Place sweet potatoes in a large bowl and mash with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
3. Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
4. Heat oil in a large skillet over medium-low heat. Fry tortillas in hot oil, one at a time, for about 30 seconds per side. Remove tortillas with tongs and drain on paper towels.
5. Place about 1/3 cup sweet potato filling down the center of each tortilla, roll up, and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle with Monterey Jack cheese.
6. Bake in the preheated oven until enchiladas are bubbling and cheese is beginning to brown, 20 to 30 minutes.