INGREDIENTS
5
eaches sweet potatoes
8 oz
cream cheese
4
eaches green onions
1 tsp
chili powder
1 tsp
ground cumin
1 tsp
oregano
1/2 tsp
salt
1/2 tsp
ground pepper
1/2 cup
vegetable oil
12 7-inches
corn tortillas
19 oz
enchilada sauce
8 oz
monterey jack cheese