These Sweet Potato Enchiladas with Natural ArtiHearts™ make a

delicious dinner entree.

We hope you enjoy this Sweet Potato Enchilada Recipe with Artichoke Hearts.

This cheesy sweet potato enchilada recipe is from Chef Adrien.  They are loaded with tender sweet potatoes and by adding our Monterey Farms Natural ArtiHearts™, it takes them over the top!  They will win your friends and family over.

This recipe gives you yet another way to combine our delicious ArtiHearts™ into a dinner entree.

Sweet potato enchiladas vegetarian style gives you a perfect alternative to a meat enchilada.  This recipe gives you a hearty, delicious, and nutrient-packed vegetarian dish.  Serve your family a healthy enchilada.

With a twist on traditional enchiladas, these are liked even by those who don’t care for sweet potatoes.

Sweet Potato Enchiladas

Adrien’s Artichoke Heart and Sweet Potato Enchiladas

Adrien suggests that if you have any sweet potato enchiladas leftover, heat them up the next day and add a fried egg on top. The perfect brunch!
Course Breakfast, Main Course

Ingredients
  

Sauce

  • 1 Tbs olive oil
  • 3 cloves garlic, minced
  • 3 shallots, minced
  • ½ tsp dried oregano
  • tsp chili powder
  • ½ tsp dried basil
  • ¼ tsp cumin
  • 1 tsp dried parsley
  • ¾ cup tomatillo salsa
  • 1 can tomato sauce
  • ½ cup water
  • sea salt and fresh ground pepper to taste

Enchiladas

  • 1 pkg Monterey Farms Natural ArtiHearts™
  • 3 medium sweet potatoes
  • 2 Tbs olive oil
  • sea salt and fresh ground pepper to taste
  • 8 medium flour tortillas
  • ½ lb extra sharp white cheddar, grated
  • ½ lb Monterey Jack, grated
  • 3 green onions, chopped
  • ¼ cup cilantro, chopped

Instructions
 

Sauce

  • Heat the olive oil in a sauce pan. Add the garlic and shallots and sauté until translucent. Add the remaining ingredients and simmer for 15 to 20 minutes.

Enchiladas

  • Peel the sweet potatoes and cut them into quarters lengthwise. Then cut the quarters into ¼ inch slices. Add 1 Tbs olive oil to a sauté pan and heat over medium heat. Add the sweet potatoes and sauté over medium heat until tender. Season with sea salt and black pepper. When ready, transfer the sweet potatoes to a tray to cool.
  • Preheat the oven to 350˚F. Remove the Natural ArtiHearts™ from their pouch and place them on the tray with the sweet potatoes. Cut any larger pieces to the same size as the sweet potatoes.
  • Grease a 9” X 13” Pyrex baking dish with 1 Tbs olive oil. Add ¼ cup Enchilada Sauce to the bottom of the dish.
  • Mix the 2 grated cheeses together. Take a flour tortilla and sprinkle with cheese.
  • Add equal parts sweet potatoes and Natural ArtiHearts™. Cover with chopped cilantro, green onion and a touch more cheese. Roll tightly with tearing the tortilla and place in the Pryex dish. Continue with the remaining tortillas.
  • Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake at 350˚F for 25 minutes.
  • Remove from the oven and allow to rest for 10 minutes before serving.

Monterey Farms offers flavorful, fresh-tasting artichoke hearts, harvested from the local fields on the Central Coast of California. Our hands-on process trims the artichokes down to their heart then packages them without excess oils or brine. Our ArtiHearts™ are all-natural and convenient to use; guaranteed to turn your next meal into a culinary delight!