Sweet Potato Enchilada's

I found this recipe on KSL and we loved it.

2 large sweet potatoes
1 (8oz) packaged cream cheese softened
4 green onions, chopped
2 t chili powder
2 t ground cumin
1 t oregano
1 t salt
1 t pepper
1 can black beans, drained and rinsed
2 Cups shreddred chicken (1 large or 2 small chicken breast)
12 (7in) corn tortillas
1 (19 oz) can enchiliada sauce
1 (16oz) package Monterey Jack cheese, shredded ( mossarella or chedder will work)
Sour cream and cilantro for garnish

1.Bring a large pot of water to a boil over medium heat and boil the sweet potatoes until tender and 15-30 minutes. Cool and peel the sweet potato.

2Place the sweet potatoes in a large mixing bowl then mash with the cream cheese.

3 Add the green onion,chili powder,cumin, oregano, black beans, salt and pepper until mixed.

4 Preheat oven to 350 degrees and grease a 13x9 inch baking dish.

5 Heat the tortillas in a microwave or in a skillet with a small amount of oil for easy handling purposes.

6 Place a generous scoop o sweet potato filing, shredded chicken,cheese and 1 T enchiliada sauce down the center of each tortilla. Place filled shell seam side down in the baking dish.

7 Pour the remaining enchilada sauce over the tortilas, and top with cheese.

8 Bake until warm all the way thru.