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Slow Cooker Creamy Chipotle Sweet Potato Enchiladas
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Slow Cooker Creamy Chipotle Sweet Potato Enchiladas

Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 6 servings
Calories 557kcal

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

Nutrition

Calories: 557kcal | Carbohydrates: 55g | Protein: 19g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 2079mg | Potassium: 625mg | Fiber: 10g | Sugar: 5g | Vitamin A: 10335IU | Vitamin C: 3.8mg | Calcium: 323mg | Iron: 3.2mg