Sweet potatoes: Roasting the sweet potatoes in the oven is a really easy, hands-off way to make them, and the oven is needed for the enchiladas anyway. However, you could certainly cook the sweet potatoes in a pan on the stove if you prefer.Enchiladas sauce: I use my homemade enchilada sauce, but you can definitely substitute store-bought. You’ll need 1 (10-ounce size) can.Cheese: Monterey Jack cheese is called for in the recipe, but you can substitute shredded cheddar or use a Mexican blen...
