Sweet Potato Enchiladas in Creamy Chipotle Sauce
6 servings
2 lb. sweet potatoes (about 2), peeled, cubed
1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham, chopped
8 green onions (about 4-1/8 inch long), chopped, divided
2 canned chipotle peppers in adobo sauce, chopped, divided
16 corn tortillas
1 pkg. (8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup milk
1 cup KRAFT Shredded Sharp Cheddar Cheese
COOK potatoes in large saucepan of boiling water 15 min. or until tender; drain. Place potatoes in large bowl; mash until smooth. Stir in ham, 1/4 cup onions and 1/2 the peppers; set aside.
HEAT oven to 350ºF. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 1/4 cup potato mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish.
COOK cream cheese, milk and remaining peppers in medium saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
POUR over enchiladas. Bake 5 min. Sprinkle with Cheddar; bake 5 min. or until melted. Top with remaining onions.
Healthy Living
Save 60 calories and 7 g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese.
Make Ahead
Assemble recipe as directed; cover tightly with plastic wrap and foil. Freeze up to 1 month. Thaw 20 min. before baking; discard plastic wrap and foil. Bake in 350ºF-oven 1 hour or until enchiladas are heated through and cheese is melted.
Substitute
Prepare using flour tortillas.
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