Chorizo and Sweet Potato Enchiladas

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• 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.

Enjoy!

Got any comments, questions, or other ideas for these Chorizo and Sweet Potato Enchiladas? Share them in the comments below!