Preheat your oven to 425 then peel and chop the sweet potatoes
Toss potatoes with about 1 tbsp oil and spread on a sheet pan. Roast for 30 minutes (turn/mix them half way through)
While your potatoes cook, combine all other ingredients in a bowl except for 1/4 cup of your shredded cheese.
When potatoes are done, add them to your mixture.
Fill tortillas and layer them into a greased (cooking spray) 9x13 baking pan. You should be able to fit seven in one row and another four to five horizontally to fill in the rest of the pan. If you have a bit of your mixture left over, spread it over the top.
Sprinkle the top with your remaining shredded cheese.
Roast at 425 for 15-20 minutes or long enough for your cheese to melt and bubble.
Serve and enjoy with your favorite enchilada toppings like sour cream, plain Greek yogurt, more salsa, avocado, or cilantro.
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