A satisfying dinner with a real Tex-Mex vibe, these slow cooker sweet potato enchiladas might just become a part of your weekly menu. We’ve made our own enchilada sauce, which is smoky, silky and hits all the right flavours, but if you’re stretched for time, a store-bought version or your favourite salsa will do the trick. The enchiladas are topped with queso fresco, a fresh and salty Mexican cheese that holds up to the heat, keeping its shape without melting. If you can’t find queso fresco, swap in feta, cheddar or skip the cheese altogether (you can also try a dairy-free version like one of these). Any way you build them, serving these enchiladas with a big scoop of avocado to garnish is an absolute must!
Assembly and Topping
For the filling, add red pepper, sweet potato, onion and beans to a large bowl. Toss with garlic powder, chili powder, paprika, cumin and salt. Set aside.
For the enchilada sauce, in a large pot, heat oil over medium heat. Add onion and cook for 3 minutes, until fragrant and starting to turn translucent. Add garlic and cook for 1 minute longer, until fragrant. Stir in chili powder, garlic powder, cumin, oregano, cayenne, to taste, if using, salt and pepper. Toast the spices for 30 seconds, until fragrant and sizzling, then pour in crushed tomatoes and broth. Bring mixture to a boil, reduce to a simmer, cover and cook for 20 minutes.
Carefully pour the enchilada sauce into a blender or food processor, or use a hand blender directly in the pot, and blend on low speed (low speed important for hot mixtures) until smooth.
To assemble, pour ⅓ cup of enchilada sauce on the bottom of your slow cooker.
Working on a clean surface, lay out 8 tortillas without overlapping. To the centre of each tortilla, add a scant ½ cup filling, tuck in two sides, then place the filled tortilla seam-side down in the slow cooker on top of the sauce. If you have extra filling, repeat this step with more tortillas, then layer them on top of the first round of filled tortillas. Or, skip the additional tortillas and scatter the additional filling over top.
Pour the remaining enchilada sauce over the tortillas and crumble ¼ cup of the queso fresco evenly over top. Place the lid on the slow cooker and set to cook on high for 2 hours, until the filling is tender and sauce is bubbling.
When the timer runs out, remove the slow cooker lid and gently plate 2 enchiladas per person (they will be very soft and tender from slow cooking, so do this carefully). Top enchiladas with cilantro, avocado, remaining ¼ cup of queso fresco and a squeeze of lime. Enjoy.