Go Back
Sweet Potato Enchiladas

Four-Ingredient Sweet Potato Enchiladas

Enchiladas have never been so easy. These involve just four ingredients using a simple method that takes just minutes to pull together. Even better, the filling is made up of nutrient-packed sweet potatoes that pair perfectly with the heat of the enchilada sauce.

Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4 to 6
Calories 308 kcal
Author katiemorford


  • 1 ½ pounds organic sweet potatoes from Sprouts Farmers’ Market
  • 8 small 6-inch corn tortillas
  • 2 cups green enchilada sauce two 8-ounces pouches or one 15-ounce can
  • 2 ½ loosely packed cups shredded sharp Cheddar cheese


  1. Preheat oven to 400 degrees. Poke the sweet potatoes with a knife in a few places and roast until very tender (you can pierce them with a knife with no resistance). The time will vary from roughly 40 to 60 minutes depending on the size. Set aside until cool enough to handle.
  2. Lay the tortillas on the counter. Peel the skin off the sweet potatoes and mash the flesh of the potatoes onto one side of the surface of the tortillas. Cut the tortillas in half.
  3. Pour a few tablespoons of enchilada sauce in the bottom of an 8x8 or 7x9-inch baking pan. Lay 4 tortilla halves in the pan (overlapping a little is fine). Pour about ¼ of the enchilada sauce over the tortillas and scatter with ½ cup cheese. Repeat with the remaining tortillas, enchilada sauce, and cheese (for the final layer, invert tortillas so that the sweet potato is facing downward). You should have 4 layers of tortillas and finish up with the cheese.
  4. Bake for 25 minutes. If you want to brown the top, set it under a broiler for a minute or 2.
  5. Cut into squares and serve immediately or refrigerate and reheat as needed.