Luscious Leftovers–another version of Sweet Potato Enchiladas with the Mexican Sweet Potato Boats

Earlier this week I posted a recipe for the Mexican Sweet Potato Boats and I had leftovers. Rather than just warm them up, I decided to make them into one of my favs. Can you tell I love Mexican food and I love sweet potatoes? Haha. 

So here is the baked Mexican Sweet Potatoes cooked just for a refresher. :). 

Additional ingredients needed for this recipe:

1 can Green Chile Sauce

1-2 c. Pepper Jack Cheese

1-2 c. Cheddar Cheese

Large Flour Tortillas or Corn

Sour Cream

Avocado

Salsa


Preheat oven to 400 degrees. To make the enchiladas with this recipe, I just took a spoon and scooped out the goods from the peeling of the sweet potato and placed it in the tortilla. Now put some green chile sauce on top and a little more cheese, roll the tortilla and place a baking pan. Put the rest of the can of green chile sauce on top of the enchiladas and more pepper jack cheese and cheddar cheese. Place in oven for 20-30 min. Enjoy!

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