Chorizo Enchiladas

5 from 10 votes

This Chorizo Enchiladas recipe combines chorizo and cubed sweet potato with the flavors of savory enchiladas for a flavorful meal.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: chorizo sweet potato enchiladas

Servings:

Calories: 212kcal

Author: LaKita Anderson

Equipment

1 8x8-inch square baking dish
1 Large skillet

Ingredients

1 tablespoon olive oil
1 medium sweet potato, peeled & diced into ¼-inch cubes
½ teaspoon 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
½ cup cheddar cheese, shredded

Instructions

Begin the recipe by placing a large skillet over medium-high heat on the stovetop. Add the 1 tablespoon olive oil and once heated, add the peeled and cubed sweet potato (1 to 1 ½ cups) and ½ teaspoon 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 ¼ cup diced onion and 1 clove minced garlic and stir until it becomes fragrant, about 1 minute.
Add in the 3 ounces 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 1 cup 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 (5 ounces) of the enchilada sauce into the bottom of the baking dish. Spread evenly.
Lightly spray each side of the 6 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 (5 ounces) of the enchilada sauce. Evenly spread the ½ cup shredded cheddar cheese over the top. Place 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!

Notes

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

Nutrition