SWEET POTATO ENCHILADAS IN CREAMY CHIPOTLE SAUCE

Sweet Potato Enchiladas in Creamy Chipotle Sauce image

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

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Ingredients

2 lb. sweet potatoes (about 2), peeled, cubed
1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped
8 green onions (about 4-1/8 inch long), chopped, divided
2 canned chipotle peppers in adobo sauce, chopped, divided
16 corn tortillas
1 pkg. (8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup milk
1 cup KRAFT Shredded Sharp Cheddar Cheese

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