Chorizo and Sweet Potato Enchiladas

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Chorizo and Sweet Potato Enchiladas are a tasty recipe that combines chorizo and sweet potato with the flavors of enchiladas for a flavorful meal. Make this meal in minutes any day of the week.

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 weekday breakfast topped with a fried egg, but feel free to enjoy this recipe any time of day.

What ingredients to make chorizo sweet potato enchiladas?

1. Mexican chorizo
2. Sweet potato
3. Onion
4. Garlic
5. Spinach
6. Corn tortillas
7. Enchilada sauce
8. Shredded cheese

How to make this easy enchilada recipe:

Add the olive oil to a large skillet over medium heat. Once hot, add the sweet potato, seasoning with 1/2 teaspoon kosher salt. Stir to coat. Cook, stirring occasionally for 4 to 5 minutes, until the sweet potato begins to soften. Remove from the skillet and into a small bowl and set aside.

Add the onion and garlic into the same heated pan and stir until it becomes fragrant about 30 seconds. Add in the chorizo. Brown the chorizo for 4 to 5 minutes, using a wooden spoon to break it into bite-sized crumbles as it cooks.

Once the chorizo is crumbled and browned add the sweet potato and spinach. Stir to combine with the chorizo mixture. I like to use a wooden spoon to mash the sweet potato ever so slightly, binding the mixture together. Cook until heated through, 1 to 2 minutes.

Preheat the oven to 350 degrees F. and into a baking dish, lightly spray each side of the corn tortillas and add to the microwave for 30 seconds to make pliable. Remove from the microwave and the baking dish and set aside.

Pour half of the enchilada sauce into the bottom of the baking dish. Spread evenly. Run the corn tortilla through the sauce on both sides before adding a heaping tablespoon of the mixture into the center. Roll around so the seam is facing down in the pan. Continue this process with the rest of the tortillas and mixture.

Top with the other half of the enchilada sauce and top with shredded cheese. Place into the oven and bake 15 minutes, until the cheese is melted and bubbly.

Serve warm with your favorite toppings of choice: cilantro, pickled red onions, avocado, diced tomatoes, sour cream, etc. Enjoy!

Chorizo and Sweet Potato Enchiladas

Chorizo and Sweet Potato Enchiladas are a tasty recipe that combines chorizo and sweet potato with the flavors of enchiladas for a flavorful meal. Make this meal in minutes any day of the week.

5 from 8 votes

Print Rate

Course: Main Course

Cuisine: American

Keyword: chorizo sweet potato enchiladas

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6

Calories: 193kcal

Author: LaKita Anderson

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet potato, peeled & diced into 1/4-inch cubes
• 1/2 teaspoon kosher salt
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 3 ounces Mexican chorizo, removed from casing
• 1 cup packed baby spinach
• 10 ounces enchilada sauce, mild or hot
• 6 corn tortillas
• 1/4 cup cheddar cheese, shredded

Instructions

• Add the 1 tablespoon olive oil to a large skillet over medium heat. Once hot, add the sweet potato, seasoning with 1/2 teaspoon kosher salt. Stir to coat. Cook, stirring occasionally for 4 to 5 minutes, until the sweet potato begins to soften. Remove from the skillet and into a small bowl and set aside.
• Add the 1/4 cup onion and minced garlic into the same heated pan and stir until it becomes fragrant about 30 seconds. Add in the 3 ounces of chorizo. Brown the chorizo for 4 to 5 minutes, using a wooden spoon to break it into bite-sized crumbles as it cooks.
• Once the chorizo is crumbled and browned add the sweet potato and 1 cup spinach. Stir to combine with the chorizo mixture. I like to use a wooden spoon to mash the sweet potato ever so slightly, binding the mixture together. Cook until heated through, 1 to 2 minutes.
• Preheat the oven to 350 degrees F. and into a baking dish (8x8-inch square or 7x11-inch rectangle dish), lightly spray each side of the corn tortillas and add to the microwave for 30 seconds to make pliable. Remove from the microwave and the baking dish and set aside.
• Pour half of the enchilada sauce into the bottom of the baking dish. Spread evenly. Run the corn tortilla through the sauce on both sides before adding a heaping tablespoon of the mixture into the center. Roll around so the seam is facing down in the pan. Continue this process with the rest of the tortillas and mixture.
• Top with the other half of the enchilada sauce and top with shredded cheese. Place into the oven and bake 15 minutes, until the cheese is melted and bubbly.
• Serve warm with your favorite toppings of choice: cilantro, pickled red onions, avocado, diced tomatoes, sour cream, etc. Enjoy!

Notes

• The sweet potato chorizo mixture is versatile enough to serve for breakfast with a fried egg on top. 
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave when ready to serve. 
• Peel and dice a medium sweet potato into 1/4-inch cubes. 

Nutrition

Calories: 193kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 839mg | Potassium: 213mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6226IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg

DID YOU MAKE THIS RECIPE?Tag @simplylakita on Instagram and hashtag it #simplylakita!

Need a few more easy dinner recipes? Try these:

• Cheesy Chicken Enchilada Pasta 
• Peachy Salsa Pork Chops
• Spicy Pop Pulled Pork 
• Taco Cups

Have any comments, questions, or other delicious ways to use these Chorizo and Sweet Potato Enchiladas? Please share them in the comments below!