Sweet Potato Enchiladas in Creamy Chipotle Sauce

A creamy chipotle sauce adds some heat to balance the sweet potato in this weeknight-quick recipe for enchiladas.

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2 lb. sweet potatoes (about 2), peeled, cubed

1 pkg. (6 oz.) OSCAR MAYER Baked Cooked Ham , chopped

8 green onions (about 4-1/8 inch long), chopped, divided

2 canned chipotle peppers in adobo sauce , chopped, divided

16 corn tortilla s

1 pkg. (8-oz. pkg.) PHILADELPHIA Cream Cheese , softened

1 cup milk

1 cup KRAFT Shredded Sharp Cheddar Cheese

1. Cook potatoes in large saucepan of boiling water 15 min. or until tender; drain. Place potatoes in large bowl; mash until smooth. Stir in ham, 1/4 cup onions and 1/2 the peppers; set aside.

2. Heat oven to 350ºF. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 1/4 cup potato mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish.

3. 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.

4. Pour over enchiladas. Bake 5 min. Sprinkle with cheddar; bake 5 min. or until melted. Top with remaining onions.

Sweet Potato Enchiladas in Creamy Chipotle Sauce

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