These hearty beef and sweet potato enchiladas are made with corn tortillas, savory beef and quick-cooking frozen diced sweet potatoes. They’re ready to go in under an hour or make and assemble them a day advance to bake later for an easy dinner.
- 1 tablespoons olive oil
- 1 pound ground beef (90% lean)
- 2 tablespoons dried chili or taco seasoning
- 1 (10-ounce) package frozen diced sweet potatoes
- 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon chopped cilantro, plus extra for garnish
- Juice of 1 lime, divided
- 2 cups store-bought or homemade enchilada sauce
- 12 corn tortillas, warmed
- 4 ounces shredded Monterey jack cheese
- 4 ounces shredded cheddar cheese
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook it, breaking it up with a spatula, until it’s half-way cooked through, about four minutes. Add the chili seasoning and stir to coat it in the beef.
- Add the diced sweet potatoes to the pan with the beef and stir. Cover the pan and cook it all for about five minutes or so, lifting the lid occassionally to give it a stir. Add the salt, pepper, oregano, cilantro and the juice from 1/2 a lime. Stir well to combine and remove the pan from the heat.
- Spread a thin layer of enchilada sauce in the bottom of a 9×13″ baking dish. There should be enough sauce to fully coat the bottom of the pan.
- Fill each tortilla with the beef mixture, roll it up, and place it seam-side down in the baking dish.
- Pour the rest of the enchilada sauce over the top of the enchiladas. Sprinkle both kinds of cheese in an even layer over the sauce. Cover the dish with tin foil.
- Bake the enchiladas, covered, for 15 minutes. Uncover them and bake them for 10 minutes longer. Squeeze the other half of the lime over the top of the enchiladas, garnish with chopped parsley, and serve.
Tips for making enchiladas ahead: You can make and assemble them up to a day in advance. Tightly wrap them and then pop them in the oven when you’re ready to bake them. You will need to add 10 minutes or so to the bake time if they’re baked straight from the fridge.
- Category: Dinner
- Method: Baking
- Cuisine: American
- Serving Size: 2 enchiladas
- Calories: 492
- Sugar: 6.3g
- Sodium: 1303.2mg
- Fat: 23.5g
- Saturated Fat: 10.7g
- Trans Fat: 0.6g
- Carbohydrates: 41.5g
- Fiber: 5.6g
- Protein: 29.2g
- Cholesterol: 84.6mg
Keywords: beef enchiladas, sweet potato enchiladas, enchiladas recipe