A creamy chipotle sauce adds some heat to balance the sweet potato in this weeknight-quick recipe for enchiladas.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 80 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g
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