It was one of those slapdash suppers I always threw together for the kids before heading out for date night with Mr. Mom’s Kitchen. The pantry wasn’t exactly robust, but we did have a few of our standard staples — sweet potatoes, corn tortillas, and cheese — along with a jar of salsa verde in the fridge. With those ingredients in mind, I hatched a plan for a batch of cheesy enchiladas. The end result was a dish so successfully delicious, I began second guessing my plans to eat out.
A few days later, having missed the enchiladas the first time around, I was eager to make them again. This time I picked up a bag of sweet potatoes at Sprouts Farmers’ Market, which I appreciate for its selection of organic produce at an affordable price. I also grabbed the other ingredients, which included nothing more than enchilada sauce, cheese, and tortillas (hence the name, Four Ingredient Sweet Potato Enchiladas).
The method of assembly makes these enchiladas a snap to prepare. Once you’ve roasted the sweet potatoes, you peel and mash them onto tortillas, which get layered in a baking dish before being smothered with the tangy sauce. It’s a less fussy method than making traditional enchiladas, which require you to roll each one individually.
It’s a winner of a dish that my kids are crazy about. Plus, it works if you’re vegetarian, gluten-free, or just need a quick supper to make when it’s date night.
If you like this dish, you might also be game for Lazy Girl’s Enchilada Pie.
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.
Ingredients
- 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
Instructions
-
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.
-
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.
-
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.
-
Bake for 25 minutes. If you want to brown the top, set it under a broiler for a minute or 2.
-
Cut into squares and serve immediately or refrigerate and reheat as needed.
