Bring a large pot of water to a boil over medium heat. Cook sweet potatoes in boiling water until tender, 25 to 30 minutes. Drain, cool slightly, and peel.

Mash sweet potatoes with cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until smooth.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

Heat oil in a large skillet over medium-low heat. Fry tortillas in hot oil, one at a time, for about 30 seconds per side. Remove tortillas with tongs and drain on paper towels.

Place about 1/3 cup sweet potato filling down the center of each tortilla, roll up, and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle with Monterey Jack cheese.

Bake in the preheated oven until enchiladas are bubbling and cheese is golden, 20 to 30 minutes.