Seafood and sweet potato enchiladas -- WHAT?!

Seafood and Sweet Potato Enchiladas -- sounds crazy. I know. They were delicious. The sweet potato & fat free sour cream make a creamy base for the seafood, so they taste rich, without the calories! Make them, you won't regret it!

1 tablespoon vegetable oil
½ cup onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and deveined, minced
½ pound cooked shrimp (I sauteed the shrimp with no additional seasoning)
1 cup diced cooked fish (I cooked flounder on the stove, in the pan after cooking the shrimp!)
1 cup cooked sweet potato, diced (Microwave or bake the potato as you would a normal sweet potato)
½ cup fat free sour cream
½ teaspoon salt
2 tablespoons fresh cilantro, chopped
8 tortillas, preferably whole wheat
1 - 10 ounce jar or can red enchilada sauce
1 cup light cheddar shredded cheese

Preheat oven to 375 degrees.
In a large skillet over medium high heat, warm the oil and then add the onion, garlic and jalapeno.  Cook 4-5 minutes or until the onions are translucent.
Add the shrimp, fish and sweet potato, and cook for 3-4 minutes.  
In a large bowl, combine the shrimp mixture and sour cream, salt and cilantro.  Mix well.
Place one tortilla on a plate, and place ⅛ of the shrimp mixture on one end.  Roll up and place in a 9x13 baking dish, seam side down.  Repeat with additional 7 tortillas.
Pour the enchilada sauce over the enchiladas and sprinkle with cheese.
Bake for 20-30 minutes, or until the cheese is bubbly and slightly brown.