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Nutrition Facts
Serving Size 363 g
(Approx. 6 Servings)
Amount Per Serving
Calories 420 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 820 mg 34%
Total Carbohydrate 53 g 18%
Dietary Fiber 9 g 36%
Sugars 11 g
Protein 15 g
Vitamin A 400% Iron 15%
Vitamin C 35% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet Potato Enchiladas
Prep Time
2 hours
Cook Time
1 hour
Total Time
3 hours
6  People


Recipe makes 6 Servings

2 dried guajillo chile
1 dried ancho chile
4 garlic cloves
1/2 onion, chopped
3 cup(s) vegetable broth
1 Tbsp cumin
4 Oz tomato sauce
1 Tsp salt
18 corn tortillas
2 cup(s) frozen corn
2 Lb sweet potatoes, roasted, peeled and mashed
1 cup(s) queso fresco
1 cup(s) shredded Monterrey jack cheese, shredded
2 Tbsp vegetable oil, or as needed
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Combine chiles, garlic, onions, and broth together in a small saucepan. Bring to a simmer 20 minutes then remove from heat and cover, and let steep an additional 20 minutes.
Once chili pods are reconstituted transfer mixture to a blender. Blend on high until mixture is smooth. Return to saucepan with cumin and tomato sauce. Cook on low until ready to use. If sauce is too bitter add 1 teaspoon of brown sugar until desired taste is achieved.
To make enchiladas, place 2 tablespoons of vegetable oil in a skillet over medium heat and lightly fry tortillas on both sides. About 30 seconds per side.
Spoon in 1/3 cup of enchilada sauce into bottom of a casserole dish. Combine corn, sweet potatoes and queso fresco together. Spoon 2 to 3 tablespoons into tortillas and roll place seam side down. Continue until all tortillas are gone and filling is used up.
Pour sauce over enchiladas and sprinkle with cheese. Bake at 350ºF 45 minutes or until cheese is melted and enchiladas are heated through. Serve hot.


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