Sweet Potato Cream Cheese Enchiladas

We had some left over tortillas, so Sean brainstormed a delicious dinner for us. I’m not sure if this concoction exists anywhere out there in recipe world, but here is our version:

Sweet Potato Cream Cheese Enchiladas

Layer these ingredients into 8 rolled-up flour tortillas:

A generous spread of cream cheese
A few spoonfuls of pureed sweet potato
A bit of cooked leafy greens (spinach, kale or collard greens)
A sprinkle of sautéed, roasted or caramelized onions

Line them up in a glass 9x13 baking dish and top them with a salsa of your choice and a shredded cheese of your choice (we used extra sharp cheddar).

Bake at 350 for about 20 minutes (until it’s heated through).

Other additions:
1. sour cream on top
2. chicken or pulled pork on the inside