Recently I Googled the phrase “enchilada fan club.” Why, you may ask? Was I playing that Stump Google game where you type in the most random, unassociated words to try to get zero results? Nope. I just really, really love enchiladas. And believe it or not, “enchilada fan club” yields only 4 results–almost stumping Google. None of them represent an actual fan club for lovers of enchiladas, though. (Boo.) Maybe I just need to start my own. There’s a meetup.com group for everything, right? I can see it on my resume now….“President and Founder, Enchilada Fan Club of Arizona.” I think that could really open some doors for me.
Enchiladas are fan club-worthy for a variety of reasons. They’re the Mexican comfort food with their hot, creamy, savory filling, soft tortilla shell, and gooey, stretchy cheese topping; they’re surprisingly easy to make; they travel well; they can be mixed up for variety. To me, they’re an ideal entree for a variety of occasions. Cinco de Mayo party? Enchiladas. Birthday party for your teacup chihuahua? Enchiladas. Your nephew’s bar mitzvah? Enchiladas.
Today’s recipe takes this Mexican classic to the next level with its unexpected filling: sweet potatoes! If you’re a vegetarian or serving vegetarians, you still have the option of making hearty enchiladas that aren’t just rolls of melted cheese (though, let the record show, I see nothing wrong with rolls of melted cheese.) If you can’t imagine sweet potatoes involved in a Mexican-flavored dish, you’re in for a surprise. Once you’ve tasted them with green onions, cumin, and chili powder, you’ll never think of them as just a marshmallow-covered Thanksgiving dish again.
And while I have your attention, can I interest you in membership in Arizona’s newest elite foodie fan club? No money down, low commitment–you just have to be able to eat 6+ enchiladas in one sitting. Video applications accepted.
Sweet Potato Enchiladas
(Inspired by Allrecipes.com)
5 sweet potatoes
5 oz. cream cheese, softened
4 green onions, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
12 6-inch corn tortillas
1 10 oz. can red enchilada sauce
6 oz. shredded cheddar cheese
1. Place sweet potatoes in a large stock pot and cover with water. Bring to a boil over high heat; reduce heat to medium and boil gently for 25-30 minutes or until tender. Let cool. When cooled, peel skins off and place sweet potatoes in a large bowl.
2. Mash sweet potatoes. Add cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper and mix well.
3. Preheat oven to 350 degrees.
4. Cover the bottom of a large baking dish with a layer of enchilada sauce.
5. On a microwave-safe plate, individually microwave 1 tortilla 10-15 seconds, or until pliable. (This is so you don’t have to fry them in oil…much healthier!) Place about 1/3 cup sweet potato filling down the center of the tortilla, roll it up, and place seam side down in the prepared baking dish. Repeat with all remaining tortillas.
6. Drizzle remaining enchilada sauce over rolled tortillas. Sprinkle with shredded Cheddar.
7. Bake in preheated oven 25-30 minutes until enchiladas are bubbling and cheese is beginning to brown.
Makes 12 enchiladas.