- 1 1/2 pounds sweet potatoes, peeled and cubed
- 1 (6 ounce) package Oscar Mayer® Baked Cooked Ham, chopped
- 4 green onions, chopped, divided
- 2 canned chipotle peppers in adobo sauce, chopped, divided
- 12 (6 inch) corn tortillas
- 6 ounces Philadelphia® Cream Cheese, softened
- 1 cup milk
- 1 cup Kraft® Shredded Sharp Cheddar Cheese
- Place potatoes in medium saucepan, cover with water. Bring to a boil on medium-high heat. Reduce heat to medium-low; simmer 15 minutes or until potatoes are tender. Drain potatoes; place in large bowl. Mash with potato masher. Add ham, 1/4 cup green onions and half of the peppers; mix well. Set aside.
- Preheat oven to 350 degrees F. Heat tortillas, one at a time, in skillet to soften. Spoon about 1/4 cup of the potato mixture down center of each tortilla; roll up. Place filled tortillas, seam-sides down in lightly greased 13×9-inch baking dish.
- Cook cream cheese, milk and remaining peppers in medium saucepan on medium-low heat for 5 minutes or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour evenly over enchiladas.
- Bake 5 minutes. Remove from oven. Sprinkle with shredded cheese. Bake an additional 5 minutes or until cheese is melted. Sprinkle with remaining green onions.