Meal Kit

Mashed Sweet Potato Enchiladas

with queso fresco cheese and sour cream

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies


In Your Box (serves 2)

  • ¼ oz. Cilantro
  • 14 oz. Sweet Potato
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 2 Tbsp. Light Chili Powder
  • 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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Plate the Dish

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

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