Kale & Sweet Potato Enchiladas


One of my go-tos in the kitchen is Mexican. Tacos, enchiladas, you name it. I have some taco tricks up my sleeve…I mean these look good right?


But, thats not why we are here tonight. I would like to share these other, less photogenic, red chile sweet potato enchiladas instead. Yum! This recipe is LOOSE – I don’t think you can mess it up, so feel free to add, remove and swap ingredients to your taste.

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What you need:

  • 6 flour tortillas + toothpicks
  • One sweet potato (cooked and peeled)
  • Bunch of chopped and destemmed kale
  • One chopped onion
  • Pinch of minced garlic
  • Chihuahua cheese
  • Frontera Grill Red Chile Enchilada Sauce
  • Avocado for topping
  • Refried back beans (optional for side)


  1. Preheat oven to 400*F
  2. Combine cooked sweet potato, kale, onion, garlic in large bowl
  3. Place heaps of above mixture into 6 tortillas (there will be leftovers) and top each with chihuahua cheese
  4. Roll each tortilla up like a taco and secure with a toothpick in a casserole dish and then fill the gaps with the remaining kale sweet potato mixture
  5. Pour Frontera Grill Red (or Green) Chile Enchilada Sauce over the dish and sprinkle with chihuahua cheese
  6. Bake in oven for 15 minutes or until the cheese is melted and the sauce is bubbling
  7. Serve with diced avocado on top and a side of refried black beans! photo 1photo 2

photo 3photo 5Besides the cheese, this is a healthy, easy meal that has a lot of leeway for creativity (you could add peppers, tomatoes, chicken…). Plus, it was even more delicious the next day for lunch!

Enjoy! xoxo


4 responses to “Kale & Sweet Potato Enchiladas”

  1. Jen says:

    Yum! I have these and the short ribs on my list to try.

  2. Cathy says:

    Is this an Allie original recipe? Def gonna try!

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