Breakfast and Brunch

Chorizo and Sweet Potato Enchiladas

Chorizo and Sweet Potato Enchiladas are a tasty recipe that combines chorizo with sweet potato and the flavors of enchiladas for a flavorful meal.

I have really fallen in love with Chorizo Sausage! It is so spicy and good and I love pairing it with the sweet potato because the combination of spicy and sweet is like nothing else. These enchiladas put that perfect pair to use and are so easy to make. I decided to have these as a weekend breakfast topped with a fried egg, but feel free to enjoy this recipe any time of day.

Chorizo and Sweet Potato Enchiladas Ingredients:

3 ounces Mexican chorizo
1 large boiled sweet potato, cubed
1 packed cup baby spinach leaves
¼ cup diced onion
pinch of minced garlic
¼ cup shredded cheese
6 corn tortillas
Canned Enchilada Sauce
Spray oil

Directions:

Place chorizo in a medium skillet and cook over medium-high heat until the fat has rendered and the sausage is cooked.

Cook for 3 minutes in the same skillet until just barely becoming translucent. Turn off the heat and stir in potatoes and spinach. Mash the potatoes to get a filling that will stick together somewhat.

Pre-heat oven to 350 degrees F and spray each tortilla with a little oil and stack on a plate. Microwave 30-45 seconds or until pliable.

Spread about half the sauce into a 7×11 inch casserole. Run each tortilla through the sauce on both sides, then fill with a handful of potato mix and roll up. Lay filled enchiladas in a 7×11″ pan. Spread enough sauce over top to keep tortillas moist while baking.