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close up view chorizo and sweet potato enchiladas in a white baking dish
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5 from 8 votes

Chorizo and Sweet Potato Enchiladas

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.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: chorizo sweet potato enchiladas
Servings: 6
Calories: 193kcal

Equipment

  • 8x8-inch square or 7x11-inch rectangle baking dish
  • Large skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet potato, peeled & diced into 1/4-inch cubes
  • 1/2 teaspoon kosher salt
  • 1/4 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
  • 1/4 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 1/2 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 1/4 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 1/4-inch cubes. 

Nutrition

Calories: 193kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 839mg | Potassium: 213mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6226IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 1mg