Enchiladas Fáciles de Boniato

Ingredientes

• 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup chopped onion
• 2 teaspoons finely chopped garlic
• 1 teaspoon chili powder
• 3 cups packed fresh baby spinach leaves
• 1 can (15.5 oz) chickpeas, drained, rinsed
• 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
• 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
• Fresh chopped cilantro
• 1 container (7 oz) Old El Paso™ Crema Mexicana

Preparación

1. 1

   Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.

2. 2

   Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.

3. 3

   Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.

4. 4

   Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.

5. 5

   Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.

6. 6

   Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.