- 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
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.
Top with shredded cheese…
Bake for about 10 minutes until heated through, or microwave about 5 minutes.
If you plan on having these for breakfast like I did…then serve topped with a fried egg and some additional sauce as a topping.