Creamy Sweet Potato Enchiladas

Start by heating a substantial amount of water in a large container over medium heat, and wait for it to reach its boiling point. Then, cook the sweet potatoes in this boiling water until they become tender and soft, approximately 30 minutes. Remove them from the heat and let them cool down before peeling off their skin.

Next, place the cooked sweet potatoes in a bowl and thoroughly mix them with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until everything is well combined.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), and lightly grease a 13x9-inch baking dish with some oil.

In a small skillet, heat some oil over medium-low heat. One tortilla at a time, fry them for about 30 seconds on each side. Use some tongs to carefully remove the fried tortillas from the skillet, and place them on paper towels to drain off any excess oil.

Now, take about 1/3 cup of the sweet potato mixture and place it down the center of each tortilla. Roll them up tightly, making sure to seal the edges well, and place the rolled-up tortillas seam-side down in the prepared baking dish. Pour some enchilada sauce over them, and sprinkle with a generous amount of Monterey Jack cheese.

Finally, bake the enchiladas in your preheated oven for 20 to 30 minutes, or until they're hot and bubbly, and the cheese on top is starting to brown.