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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?
- Mexican chorizo
- Sweet potato
- Onion
- Garlic
- Spinach
- Corn tortillas
- Enchilada sauce
- 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 ½ 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
Equipment
- 8x8-inch square or 7x11-inch rectangle baking dish
- Large skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled & diced into ¼-inch cubes
- ½ teaspoon kosher salt
- ¼ 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
- ¼ 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 ½ 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 ¼ 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 ¼-inch cubes.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Need a few more easy dinner recipes? Try these:
Have any comments, questions, or other delicious ways to use these Chorizo and Sweet Potato Enchiladas? Please share them in the comments below!
Roxy
oh my this looks so good, I must attempt it! I need to give chorizo another try
admin
Thank you Roxy! You must...this recipe is so easy and pretty tasty.
veenaazmanov
Delicious combination and delicious presentation. Love the cheesy look too. Cant wait to check this out.
LaKita
Thank you so much Veena!
Bernice Hill
Well...I just so happen to have all of the ingredients to make this recipe right now! Why do tortillas come in packages of 50? LOL
LaKita
I love when that happens. I have no idea, like packages of single-digit tortillas don't exist! LOL.
Anna
I love anything with chorizo or sweet potatoes, so these enchiladas are right up my street! The flavours must be incredibly delicious!
LaKita
Yes Anna, the combination is so yummy!!
Paula Montenegro
This is a great twist on traditional enchiladas! I love anything with chorizo and am dying to try it with sweet potatoes. Very intriguing flavors.
LaKita
Thank you Paula! I'm a huge fan of chorizo and sweet potato as well!
Amanda
These are some seriously fabulous enchiladas! I just love the contrast between the spicy chorizo and sweet potatoes. It makes for such nice complexity.
LaKita
Thank you so much Amanda!
Candice
These enchildas are fantastic! I used soy chorizo and they came out so delicious. So much flavor, completely satisfied my cravings, and we cannot wait to make them again!
LaKita
Thank you Candice! I'm glad that it works with soy chorizo as well!
tatiana
Chorizo and sweet potato, never thought about this combination before reading this recipe! Now I can't live without it! Truly delicious dish!
LaKita
Thank you Tatiana! It is such a delicious combination!!
Analida Braeger
This dish had the most incredible flavors! My whole family loved it. Thanks so much for sharing!
LaKita
Thank you Analida! Glad you enjoyed it!
Veronika Sykorova
I havent had enchiladas in forever! Making these tonight! 🙂
LaKita
Great!! Hope you enjoy!
Barbara A
This looks wonderful and I have all the ingredients except corn tortillas but do have flour tortillas, have you ever tried the flour. Guess I’ll send hubby to store for corn tortillas. Thank you for recipes.
LaKita
Thank you! You can substitute flour tortillas instead, just note that you may need to add an additional 5 minutes on the cook time.