Tuesday, December 1, 2009
I know I'm going to get a least a handful of raised eyebrows with this one. Some may even think it's just too crazy to try, but I'm hoping you'll give this the benefit of the doubt. I don't think you'll be sorry.
I have to tell you the story behind this recipe. I was in Macy's one day getting groceries and I had a brief conversation about different food combinations, with one of the nice ladies that works there. She told me that she and and her husband used to get these delicious sweet potato enchilada's at a restaurant while on vacation. She had always wanted to try and find a recipe for them. Needless to say, I was inspired. I came home and did a little research. I found a few different recipes online, but in the end decided to come up with my own creation. I experimented on my husband, brother and our friends Meghan and Mike. I got a thumbs up all round. It was a keeper.
And so I share it with all of you! I hope you enjoy!
A couple side notes: The day I made these (still experimenting with ingredient quantities), I had some extra sweet potato filling. I gave the filling along with the recipe to my friend and neighbor Iliana to try. She decided to use green enchilada sauce and to leave out the chicken. She said they were really yummy. So if you're a green sauce lover, and/or a vegetarian, there's another option for you.
SWEET POTATO ENCHILADA'S
2 large sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
2 t. chili powder
2 t. ground cumin
1 t. oregano
1 t. salt
1 t. pepper
1 Can black beans, drained and rinsed
2 C. shredded chicken (about 1 large chicken breast or 2 small)
12 (7 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
1 (16 ounce) package Monterey Jack cheese, shredded (mozzarella or cheddar would also work well)
Sour Cream & Cilantro for garnish
1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 15-30 minutes. Cool and peel the sweet potatoes.
2. Place the sweet potatoes in a large mixing bowl, then mash with the cream cheese.
3. Add the green onions, chili powder, cumin, oregano, black beans, salt, and pepper until well mixed.
4. Preheat the oven to 350 degrees, and grease a 13x9 inch baking dish.
5. Heat the tortillas in the microwave or in a skillet with a small amount of oil for easy handling purposes.
6. Place a generous scoop full of sweet potato filling, shredded chicken, cheese and 1 T. of enchilada sauce down the center of each tortilla. Place filled tortillas seam side down in the prepared baking dish.
7. Pour the remaining enchilada sauce over the tortillas, and top with cheese.
8. Bake for 45-50 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.
9. Serve topped with a dollop of sour cream and diced cilantro. (optional)
10. Serves family of 6-8.