Creamy Sweet Potato Enchiladas

In a large pot, bring water to a boil over medium heat and cook sweet potatoes until soft, about 25-30 minutes. Once cooked, allow them to cool and peel the skin off.

Mash the peeled sweet potatoes in a bowl, then mix in cream cheese, chopped green onions, chili powder, cumin, oregano, salt, and pepper until everything is combined.

Preheat your oven to 350°F (175°C) and lightly grease a 13x9-inch baking dish.

In a skillet, heat oil over medium-low heat. Fry each tortilla for about 30 seconds on each side, then remove with tongs and place them on paper towels to drain.

Place 1/3 cup of the sweet potato mixture in the center of each tortilla, roll it up, and place seam-side down in the prepared dish. Pour enchilada sauce over the tortillas and top with shredded Monterey Jack cheese.

Bake the enchiladas in the oven for 20-30 minutes, or until the sauce is bubbling and the cheese has started to brown.