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.
Servings: 6
Calories: 212kcal
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
- 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.
Nutrition
Calories: 212kcal | Carbohydrates: 24g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 702mg | Potassium: 222mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6273IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg