Sweet Potato Enchiladas in Creamy Chipotle Sauce

• 2 lb. (1 kg) sweet potatoes (about 2), peeled, cubed
• 6 oz. (170 g) deli baked ham, chopped
• 8 green onions, chopped, divided
• 2 canned chipotle peppers in adobo sauce, chopped, divided
• 16 corn tortillas (6 inch)
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
• 1 cup milk
• 1 cup Cracker Barrel Shredded Double Cheddar Cheese

1. Cook potatoes in large saucepan of boiling water 15 min.
2. or until tender; drain.
3. Place potatoes in large bowl; mash until smooth.
4. Stir in ham, 1/4 cup onions and 1/2 the peppers; set aside.
5. Heat oven to 350 degrees F. Heat tortillas, 1 at a time, in skillet to soften.
6. Spoon about 1/4 cup potato mixture down centre of each tortilla; roll up.
7. Place, seam-sides down, in lightly greased 13x9-inch baking dish.
8. Cook cream cheese, milk and remaining peppers in saucepan on medium-low heat 5 min.
9. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
10. Pour over enchiladas.
11. Bake 5 min.
12. Sprinkle with cheddar; bake 5 min.
13. or until melted.
14. Top with remaining onions.

sweet potatoes, deli, green onions, peppers, corn tortillas, cream cheese, milk, cheddar cheese

Taken from www.kraftrecipes.com/recipes/sweet-potato-enchiladas-in-creamy-chipotle-sauce-113970.aspx (may not work)