Mashed Sweet Potato Enchiladas

with queso fresco cheese and sour cream

$9.95 per serving

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

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A note about serious food allergies

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In Your Box (serves 2)

  • ¼ oz. Cilantro
  • 14 oz. Sweet Potato
  • 1 Poblano Pepper
  • 2 Tbsp. Light Chili Powder
  • 1 Yellow Onion
  • 6 fl. oz. Red Enchilada Sauce
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Queso Fresco
  • Nutrition (per serving)

  • Calories
    810
  • Carbohydrates
    98g
  • Fat
    38g
  • Protein
    21g
  • Sodium
    1700mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Oven-Safe Casserole Dish

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut sweet potato into ½" dice. Stem poblano pepper, seed, and cut into ½" dice. Halve and peel onion. Cut halves into ½" dice. Coarsely chop cilantro (no need to stem).

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    Place sweet potato, poblano pepper, and onion on prepared baking sheet. Toss with 4 tsp. olive oil, chili powder, and a pinch of salt and pepper. Roast until vegetables are tender, 25 minutes.

  • Step 3 - Make the Filling
    3

    Make the Filling

    Coarsely mash onion, sweet potato, poblano pepper, half the cilantro (reserve remaining for garnish), and ⅓ the enchilada sauce (reserve remaining for casserole dish and topping) in a mixing bowl.

  • Step 4 - Assemble and Bake Enchiladas
    4

    Assemble and Bake Enchiladas

    Pour 4 Tbsp. enchilada sauce (reserve remaining for topping enchiladas) into casserole dish, coating the bottom. (Use a dish large enough to fit six rolled tortillas.) Place one tortilla on a clean work surface. Add 1/6 the filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining five tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking. Pour remaining enchilada sauce over enchiladas and top with cheddar cheese. Bake until cheese melts and begins to brown, 12-15 minutes.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Plate dish as pictured on front of card, garnishing with remaining cilantro, sour cream, and queso fresco. Bon appétit!