Sweet Potato Enchilada Casserole
| Servings | Prep Time |
| 12-15people | 25minutes |
| Cook Time |
| 45-50minutes |
|
|
Ingredients
- 229-oz. can cut sweet potatoes(You may use 4 medium boiled sweet potatoes)
- 3/4c. pecanschopped
- 1tsp. cinnamon
- 18corn tortillas
- 1/3c. canola oil
- 1 28-oz. can green enchilada sauce
- 4c. cheddar or Monterey Jack cheeseshredded
- 1c. sour cream
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.
- Heat oil in a frying pan and lightly fry corn tortillas one at a time for about 10-15 seconds on each side just to soften. Drain tortillas on paper towels.
- Drain and mash sweet potatoes. Add pecans and cinnamon and mix well.
- Spread 1/3 of enchilada sauce on bottom of baking dish. Layer six corn tortillas on top of sauce. Spread 1/3 portion of sweet potato mixture over tortillas. Sprinkle 1/3 portion of cheese on top. Repeat the layering process two more times, ending with cheese.
- Bake about 45 minutes until cheese bubbles. Take out of oven and let set for five minutes before cutting and serving. Each serving may be topped with a dollup of sour cream.
Recipe Notes
