sweet potato enchiladas

$3.83 recipe / $0.96 per enchilada

As I ate my Roasted Poblano and Sweet Potato Salad this week it dawned on me- this salad would make a KILLER enchilada filling! Unfortunately, I didn’t get a chance to make them until today… and I say unfortunately because this stuff is ten times better in enchilada form… something like a Latin carnival of flavor in my mouth! Next time I make this salad, I will surely roll half of it up in tortillas and freeze them so that I can take them out and bake at any time. If you don’t have leftover Roasted Poblano and Sweet Potato Salad like I did, you can easily cut that recipe in half which should give you enough for about 8 enchiladas. I only made two here but I did the recipe costing for four so that it was a little bit more realistic.

Sweet Potato Enchiladas

Sweet Potato Enchiladas

5.0 from 5 reviews
sweet potato enchiladas
Prep time
Cook time
Total time
Total Cost: $3.83
Cost Per Serving: $0.96
Serves: 4
  1. Preheat your oven to 350 degrees. Spray a baking dish lightly with non-stick spray. Using a fork, slightly mash the Roasted Poblano and Sweet Potato Salad.
  2. Lay out your tortillas and divide the mashed up sweet potato mixture evenly between all four (about ½ cup each). Sprinkle a little bit (about 2 Tbsp) of shredded cheddar in each tortilla as well. Gently fold the sides of the tortillas in toward the center, one side over the other, until they look like fat cigars.
  3. Pour a little bit of enchilada sauce in the bottom of your baking dish. Place the rolled enchiladas in the baking dish, seam side down. Top the enchiladas with the rest of the sauce and the rest of the shredded cheese.
  4. Bake the enchiladas at 350 degrees for about 30 minutes. Enjoy!

Step By Step Photos

mashed sweet potato saladMash the sweet potato salad with a fork to make it stick together better.

fill tortillasFill each tortilla with the mashed sweet potato salad and a little shredded cheese.

rolled enchiladasRoll the enchiladas up, place in a baking dish and top with enchilada sauce (I’ve had readers say they’ve never heard of enchilada sauce, so here it is!).

enchiladas ready to bakeSprinkle with the remaining cheese and bake for 30 minutes.

finished enchiladasAnd when they’re done, you’ll have these delicious bundles!

NOTE: This dish would freeze really well in an aluminum pan. Roll a bunch of the enchiladas up, place them in the aluminum baking dish, cover tightly with plastic wrap and freeze. When you are ready to bake, simply take the dish out, pour on a can of enchilada sauce and bake. you will need to add more baking time since they are frozen or you can thaw the dish in your refrigerator 24 hours prior to cooking.


  1. Monika says:

    Made this last night using one red and one orange pepper instead to keep the heat down for my kids. I also used vegan cheddar in mine. The results were fantastic…sweet, smokey and full of flavor!!

  2. These were amazing! I only used one poblano, because I’m a wuss, but husband and sister both approved – definitely a keeper. Thanks for sharing!

  3. Ryann says:

    My new favorite enchilada recipe. So good!

  4. Clarissa says:

    I made these for the second time last night and loved them again! I think I omitted the lime from the poblano salad the first time, which was a huge mistake. It made a big difference, and I ended up liking it even more this time around. Thanks as usual :)

  5. Chelsea Silva says:

    I made these enchiladas for a potluck and they were devoured! Instead of using canned enchilada sauce, I used the the recipe on Budget Bytes. I can’t wait until I get to make these again, but only for me!!! Thanks Beth! You have such wonderful recipes and commentary!

  6. These are scrumptious! I added a jalepeno pepper for a little extra spice, and I used some of the enchilada sauce I made using your recipe (which I had stowed away in the freeze).

  7. Anon – You could cook them without the enchilada sauce. That way you wouldn’t even need to put them in the oven, you could just do it in a skillet. Maybe try drizzling a little of the enchilada sauce inside (because it has a lot of flavor) but then cook it in a skillet so that the tortilla gets nice and crispy.

  8. Anonymous says:

    Any way to make them less soggy? They were delicious anyway, but still, you know, soggy.

  9. I am not adventurous when it comes to food, but these are AH-AMAZING! My husband and I agreed that it is the best thing I have ever made. We are hooked and love the flavor explosion that comes from this dish. We actually found that by not mashing up the potatoes actually gave the dish an amazing texture so something to keep in mind. I am so happy I discovered this site!

  10. We loved these, and it gave us a recipe other than fries to use sweet potatoes!

  11. Jennifer says:

    I made this last night and they were really great. While they don’t need it, I thought that some strips of grilled or roasted pork would probably go well for those insistent upon having meat.

  12. I tried this with both corn and flour tortillas. Both turned out delicious, but I’d have to give the slight edge to the flour as the smooth texture seemed to go better with the salsa. Next time I’ll add a bit more lime juice, as mashing the sweet potatoes made their flavor more prominent and starchy.

    Everyone thought these were awesome and the guys were shocked. “There’s no meat in there?!”

  13. Oh my soul. This is JUST what I need. Thank you! :)

  14. Anonymous says:

    OMG, these were great. Will be making again and again. Thank you!

  15. these were fantastic thank you, I posted my version here

  16. These look great- I love sweet potatoes and will definitely be trying them!

  17. yeah, i have to admit… i have a thing for flour tortillas! and i was just trying to use up what was in my fridge :P

  18. Anonymous says:

    enchiladas with FLOUR tortillas? gasp! scandalous

  19. Yum, this looks delicious!!

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