Sweet Potato Enchiladas

$3.83 recipe / $0.96 per enchilada
by Beth - Budget Bytes
5 from 7 votes
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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 plated on white plate, garnished with cilantro

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Sweet Potato Enchiladas

5 from 7 votes
Sweet potatoes and poblano peppers come together to make these flavorful and hearty enchiladas.
Two sweet potato enchiladas on a plate
Servings 4
Prep 10 minutes
Cook 30 minutes
Total 40 minutes



  • 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.
  • Lay out your tortillas and divide the mashed up sweet potato mixture evenly between all four (about 1/2 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.
  • 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.
  • Bake the enchiladas at 350 degrees for about 30 minutes. Enjoy!

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Serving: 1ServingCalories: 502.9kcalCarbohydrates: 61.45gProtein: 16.65gFat: 21.6gSodium: 1399.03mgFiber: 7.95g
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Step By Step Photos

mashed sweet potato salad in white bowl
Mash the sweet potato salad with a fork to make it stick together better.

tortillas filled with sweet potato mixture and cheese
Fill each tortilla with the mashed sweet potato salad and a little shredded cheese.

rolled enchiladas placed in baking pan with enchilada sauce to be poured on top
Roll 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 in pan with sauce and cheese on top ready to bake
Sprinkle with the remaining cheese and bake for 30 minutes.

finished enchiladas
And 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.

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  1. The store gave me parsley instead of cilantro :( and I couldn’t find a lime, so I added some Brianna’s cilantro-lime dressing to it. I also took the advice of another reviewer, and roasted the red onion and corn with the sweet potatoes. Heated the tortillas in the microwave, as they are more pliable when warm. Really delicious meal.

  2. This is one of those great but neglected recipes. Please consider doing an update with new pictures etc because it deserves to be discovered and enjoyed by so many more people.

  3. This recipe is one of my favorites. I make the whole recipe of salad and make six enchiladas, and use the enchilada sauce from this site. 

  4. Dang, now this a deep cut. Not seeing recipe information for the main component. I’m guessing this recipe is headed to the chopping block. I’d love to make it but it seems incomplete at the moment!

  5. 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!!

  6. 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!

  7. 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 :)