Sweet Potato, Bacon and Oaxaca Enchiladas

Prepare Sweet Potato Filling: Heat medium covered saucepot of water to a boil over high heat. Add potatoes and cook 6 minutes or until slightly softened; drain.

In large skillet, cook FUD® Original Sliced Bacon over medium-high heat 10 minutes or until crisp, stirring occasionally. With slotted spoon, transfer to paper towel-lined plate. Discard all but 3 tablespoons of bacon drippings.

In same skillet with bacon drippings, cook serrano chile, onion and potatoes over high heat 10 minutes or until onion and potatoes are tender, stirring occasionally; stir in cumin, salt and pepper. Remove skillet from heat and let cool; fold in FUD® Oaxaca Cheese and FUD® Original Sliced Bacon. Makes about 3½ cups.

Prepare Enchilada Sauce: In small saucepot, heat ancho chiles and water to a boil over high heat; transfer to blender. Add tomatoes, garlic and salt; purée 1 minute or until smooth. Strain sauce into small saucepot; simmer over low heat 20 minutes. Transfer sauce to wide, shallow bowl; spoon ½ cup sauce on bottom of 13 x 9-inch baking dish. Makes about 2¾ cups.

Prepare Enchiladas: Preheat oven to 350°F. On microwave-safe plate, stack tortillas between damp paper towels; heat in microwave oven on high 40 seconds to soften. For each enchilada, dip 1 tortilla in sauce, allowing excess to drip off; place ¼ cup filling down center and tightly roll up. Place enchilada seam side down in dish; pour remaining sauce over enchiladas. Cover with aluminum foil; bake 30 minutes or until heated through. Serve enchiladas garnished with lettuce, FUD® Campirano™ Fresco Cheese and FUD® Mexican Style Cream. Makes 12 enchiladas.