INGREDIENTS
5
sweet potatoes
1 8 ounce package
cream cheese, softened
4
green onions, chopped
1 tsp
chili powder
1 tsp
ground cumin (optional)
1 tsp
dried oregano
1/2 tsp
salt
1/2 tsp
ground black pepper
1/2 cup
vegetable oil for frying
12
(7 inch) corn tortillas
1 19 ounce can
enchilada sauce
1 8 ounce package
shredded Monterey Jack cheese