Chorizo and Sweet Potato Enchiladas

This Chorizo and Sweet Potato Enchiladas recipe combines chorizo and cubed sweet potato with the flavors of enchiladas for a flavorful meal. Make it in minutes any day of the week.

Try pairing this enchilada recipe with some Quick Pickled Red Onions or Cilantro Lime Salad Dressing. For another enchilada inspired recipe, try making a batch of Cheesy Chicken Enchilada Pasta.

I've 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 pairing to good use and are so easy to make.

Let's get started!

Jump to:

• Ingredients You'll Need
• Step By Step Instructions
• Recipes Tips & Tricks
• Storage
• 📖 Recipe
• More Recipes You'll Love

Ingredients You'll Need

1. Mexican Chorizo - A ground pork sausage that is usually red in color and has a mildly spicy flavor. You should be able to quickly locate it at your local grocery store where the sausage and bacon is located. It can be found in one long roll (casing) or in small individual rolls of ground chorizo.
2. Sweet Potato - A medium size sweet potato that is cleaned, peeled, and cut up into small cubes to ensure that it cooks quickly and evenly. It should be about 1 cup to 1 ½ cup at the most.
3. Onion - I prefer to use a yellow onion, but a white or sweet yellow onion will also work. Dice the onion into small pieces to prepare to use in the recipe.
4. Garlic - Minced garlic, can be fresh or the pre-minced jar version.
5. Spinach - Fresh baby spinach that is packed into a cup is needed and to help it break down easier, I like to roughly chop it into smaller pieces.
6. Corn Tortillas - Yellow or white corn tortillas can be used, whichever you prefer.
7. Enchilada Sauce - A small 10-ounce can of red enchilada sauce is needed. You may use mild, medium, or hot.
8. Shredded Cheese - Shredded sharp cheddar cheese is needed for this chorizo enchilada recipe. Feel free to add more if you prefer to the top of the prepared enchiladas before placing them into the oven to bake.

See the recipe card below for exact ingredient quantities and instructions.

Step By Step Instructions

Begin the recipe by placing a large skillet over medium-high heat on the stovetop. Add the olive oil and once heated, add the peeled and cubed sweet potato and salt. Allow it to cook, stirring often, for about 4 to 5 minutes. The sweet potato should be slightly fork tender. Remove the sweet potato from the skillet into a medium size bowl and set aside.

To the same skillet over medium-high heat, add in the onion and garlic and stir until it becomes fragrant, about 1 minute.

Add in the ground chorizo. Using a wooden spoon to break it into smaller crumbles, cook for 4 to 5 minutes. The chorizo should begin to brown and the fat is rendered.

To the cooked chorizo, add back in the sweet potato along with the baby spinach. Stir to combine. I prefer to use a wooden spoon to mash the sweet potato ever so slightly, binding the mixture together. Cook until heated through, about 1 to 2 minutes.

Preheat the oven to 350 degrees F. and grab a square baking dish. Pour half of the enchilada sauce into the bottom of the baking dish. Spread evenly.

Lightly spray each side of the corn tortillas with cooking spray and add to the microwave for about 20 to 30 seconds to make them pliable. Remove them from the microwave and place a tortilla in the baking dish and coat both sides in the sauce before adding a heaping tablespoon of the sweet potato mixture into the center.

Roll the tortilla around so that the seam is facing down in the pan. Continue this process with the rest of the tortillas and mixture until finished.

Top the enchiladas with the other half of the enchilada sauce. Evenly spread the shredded cheddar cheese over the top. Place the enchiladas into the oven and bake for 10 to 15 minutes, until the cheese is melted and bubbly.

Carefully remove from the oven and serve warm with your favorite toppings of choice like fresh cilantro, pickled red onions, avocado, diced tomatoes, sour cream, etc. Enjoy!

Recipes Tips & Tricks

• Try to cut the sweet potato into even ¼-inch cubes to ensure that it cooks evenly.
• Warming the corn tortillas in the microwave before rolling prevents them from splitting and makes them easier to roll the mixture in.
• Use mild, medium, or hot red enchilada sauce, whichever you prefer.
• These enchiladas are versatile enough to serve for breakfast with a fried egg on top. 

Storage

Be sure to store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave when ready to serve again.

This recipe can also be made ahead of time and frozen in the freezer for up to 3 months. Baked or unbaked can both be frozen.

📖 Recipe

Original post date 05/04/2020. Updated 01/27/2023.

More Recipes You'll Love

• Cheesy Chicken Enchilada Pasta 
• Simple Roasted Sweet Potatoes
• Quick Pickled Red Onions
• Cilantro Lime Salad Dressing

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