1. Preheat the oven to 400°F.
2. Spray a large baking sheet with oil. Slice the sweet potatoes in half lengthwise. Place the sweet potatoes onto the baking sheet flat side down. Bake for about 30 minutes or until tender.
3. Line the bottom of a 2-inch deep, 200-size pan with your fresh salsa verde (enough to coat the bottom of the pan). Reserve the rest of the salsa verde for later.
4. In a large mixing bowl, add all of the remaining filling ingredients and mix together.
5. Cool down the sweet potatoes after cooking. Once cooled, scoop out the insides of the sweet potatoes and discard the skins. Mash the sweet potatoes and place them into the bowl of filling. Add salt and freshly ground black pepper to taste.
6.Take about 3/4 cup of the filling and spread it down the middle of each wrap. Roll up each wrap without folding in the corners and place into the 200-size pan. Top the wraps with the remaining salsa verde and Monterey Jack cheese. Bake for 30 minutes, or until the cheese is slightly golden.
7. Whisk the sour cream and lime juice together and drizzle over the enchiladas. Then top them with chopped cilantro and red onion.

To prepare salsa verde (20 minutes)

1. Preheat the oven to 400°F.
2. Remove the husk from the tomatillos. In a mixing bowl, combine the tomatillos, jalapeños, onion, oil, cumin, salt, and pepper. Toss until the oil coats all ingredients.
3. Spread the mixture on a sheet pan and roast in the oven at 400°F until lightly browned, about 20 minutes. Allow to cool after roasting.
4. After cooling, place the roasted tomatillo mixture in a food processor with the chopped cilantro, lime juice, and additional salt. Process until the desired consistency is achieved.