Slow Cooker Creamy Chipotle Sweet Potato Enchiladas

These Slow Cooker Creamy Chipotle Sweet Potato Enchiladas really are super simple to make but are truly delicious and different enough to serve even for a dinner party. They would be perfect served up with a side of cilantro lime rice.

Course Main Course

Cuisine American, Mexican

Prep Time 30

Cook Time 5

Total Time 5 30

Servings servings

Calories 557kcal

Author Jennifer Draper

Ingredients

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

Instructions

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

Notes

I made these in my 5 quart oval slow cooker on low for 5 hours

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