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!