Although in life I tend to be quite a rule follower, when it comes to cooking I kind of like to be a rebel. Enchilada’s are the perfect food for cooking rebels because you can pretty much make them any way you want! While there’s nothing wrong with the traditional, like beef or chicken, sometimes it’s fun to do things a little different. So let’s throw in some sweet potatoes. Oh, and if that wasn’t wild and crazy enough we are also get to get a little lazy by making an enchilada casserole instead of rolling them all up. Any issues with that? Okay, let’s get to work on our newest creation… Sweet Potato Enchilada Casserole with a Creamy Chipotle sauce… oh and while we’re at it let’s just throw them in the crock!
Compliment it all with a creamy and just a tad bit spicy sauce. Layers of sweet potatoes, black beans, corn tortillas and creamy sauce – how can you possibly go wrong? Just don’t forget to top it all off with your favorite cheese!
- 3 tablespoons butter
- 2 1/2 tablespoons flour
- 2 cups vegetable broth or chicken broth
- 8 ounces cream cheese softened and cubed
- 2 tablespoons adobo sauce
- pinch of salt
- 12 corn tortillas
- 3 sweet potatoes (1 to 1 1/2 pounds, peeled and cubed)
- 15 ounces canned black beans drained and rinsed
- 3/4 teaspoon cumin
- 3/4 teaspoon cilantro
- 2 cups shredded cheese
In a small saucepan over medium high heat melt butter
Stir in flour to melted buter
Slowly add broth while whisking until smooth and well combined
Let simmer for 3-5 minutes while sauce thickens continue whisking
Reduce heat and add cubed cream cheese and adobo sauce
Continue to whisk together until cream cheese is melted and sauce is smooth, add salt to taste
Spray crock well with non-stick spray
Layer about 1/2 cup sauce on bottom of crock and then cover with about 4 tortillas (tear apart as necessary to fit)
Toss together peeled and diced sweet potatoes with beans, cumin and cilantro
Layer 1/2 of the sweet potato mixture over the tortillas
Top with another layer of 4 tortillas and 1/2 to 1 cup of sauce
Repeat and top with remaining sauce and cheese
Cover and cook on high for 2-3 hours or low for 4-5 hours
I made these in my 5 quart oval slow cooker on low for 5 hours
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