Sweet Potato Enchiladas in Creamy Chipotle Sauce

Ingredients

• 2  chipotle peppers in adobo sauce canned divided chopped
• 16  corn tortillas 
• 1 pkg philadelphia cream cheese softened (8-oz. pkg.)
• 8  green onions divided chopped
• 6 oz oscar mayer baked ham cooked chopped
• 1 cup milk 
• 1 cup sharp cheddar cheese shredded kraft
• 2 lb sweet potatoes cubed peeled ( 2)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

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