Hatch Sweet Potato Enchiladas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 255.6
  • Total Fat: 7.2 g
  • Cholesterol: 11.3 mg
  • Sodium: 449.8 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 9.2 g

View full nutritional breakdown of Hatch Sweet Potato Enchiladas calories by ingredient
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Adapted from Wendi A. from Central Market competition Adapted from Wendi A. from Central Market competition
Number of Servings: 12


    Tomatillo Puree and Enchilada Sauce:
    10 medium tomatillos
    1/2 jalapeno, smoked and seeded
    1/2 Serrano, smoked and seeded
    8 Hatch chiles, roasted, peeled, seeded and diced

    1 tbsp cornstarch
    1 tbsp olive oil
    1/4 tsp cayenne pepper
    1 1/2 tsp cumin powder
    1/2 tsp dried thyme

    2 garlic cloves, peeled
    1 sweet onion, diced
    1/2 green bell pepper, diced
    1/2 red bell pepper, diced

    1 1/2 cups low sodium vegetable broth
    1 tbsp lime juice

    Sweet Potato Filling and Enchiladas:
    2 pounds sweet potatoes
    1 cup fat free sour cream (I use Lilly brand)
    1/2 tsp cumin powder
    1 tsp Chili powder
    1 tsp curry powder
    Salt and pepper
    1/2 tsp oregano
    4 green onions, chopped

    1 cup shredded sharp cheddar*, divided (can sub 2 cups fat free shredded cheddar)
    12 medium flour tortillas*


Nutritional info (using 2 cups ff cheese):
Calories: 247.7
Total Fat: 4.1 g
Cholesterol: 4.7 mg
Sodium: 578.0 mg
Total Carbs: 38.3 g
Dietary Fiber: 4.6 g
Protein: 12.8 g


1. For tomatillo puree: Preheat oven to 375. Place tomatillos on parchment paper or foil-lined cookie sheet. Cook 30 minutes or until soft in the middle. The last 10 minutes, place jalapeno, Serrano, and Hatch pepper on a cookie sheet and put in the oven, so the skins can blacken.   Once skin is blackened, place the peppers in a paper bag to cool.

2. Slice tomatillos open at bottom and squeeze juice into food processor. When peppers are cooled lightly, rub paper bag until skin is peeled. Then slice Serrano and jalapeno in half. Place only half of each pepper in processor. Peel, seed, and chop Hatch pepper and set aside for enchilada sauce. Add a little water. Puree until mixed thoroughly and add to the sauce.  

3. For enchilada sauce: In a skillet, sauté the cornstarch and olive oil over medium heat for 1 minute. Add cayenne, cumin, and thyme, and cook until fragrant. Add garlic, onion, red pepper, and green pepper and vegetables and sauté another minute. Add broth, tomatillo puree, and lime juice. Raise heat and bring to a boil for 5 minutes. Stir constantly until thickened. Turn heat down to low and simmer for 15 minutes. Cool. Add back to the food processor and blend until smooth.  

4. For sweet potato filling: Preheat oven to 400 degrees. Wrap sweet potatoes in foil and bake the sweet potatoes until tender, about 1 hour. Cool and peel the sweet potatoes. Place the sweet potatoes in a bowl and mix in the sour cream, chili powder, curry, cumin, oregano, salt, and pepper until well blended. Stir in green onions.  

5. Putting it all together: Preheat oven to 350 and spray 2 13x9 baking dishes with olive oil cooking spray. Place a spoonful of sweet potato filling down the center of each tortilla, add 1 tablespoon cheese, roll it up, and place filled tortillas seam side down in dish. Pour enchilada sauce over the tortillas (about 2 cups sauce per pan) and sprinkle with remaining cheese. Bake for 30 minutes, or until the enchilada sauce is bubbling and the cheese is beginning to brown. Cool for 5 minutes and serve.

Serving Size: Makes 12 enchiladas

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