Sweet Potato Enchilada

My husband and I have become accidental vegetarians here in Jerusalem.  Meat is expensive and we are poor.  Thus, I've been unearthing all kinds of meatless dishes that don't have anything to do with Tofu.   I have been surprised at the filling and delicious meatless main dishes that abound.  Here is one of our recent favorites.

(can you tell I stole this right from allrecipes.com?)

Ingredients

• 5 sweet potatoes
• 1 (8 ounce) package cream cheese, softened
• 4 green onions, chopped (I used carmelized white/yellow and it was fine)
  
• 1 teaspoon chili powder
• 1 teaspoon ground cumin (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (7 inch) corn tortillas (I used flour and it turned out great)
  
• 1 (19 ounce) can enchilada sauce
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
2. Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
3. Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
4. Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels. (unless you use flour tortillas)
   
5. Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
6. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.