What’s everyone! It’s Wednesday, HUMPDAY lol. So I figure what not a fun and simple little dinner recipe that everyone in your house will totally kill?! And what’s easier than an enchilada recipe? This isn’t just a plan old ordinary enchilada recipe though. We are throwing down with some Sweet Potato Chorizo Enchiladas!! I love the combination of those two ingredients… Chorizo and Sweet Potato. I have several recipes with them together, and don’t think I will ever grow tired of this amazing combination. Throw these out for the family and I promise every one will totally dig in and destroy them all. So go ahead guys give this awesome dinner recipe I try I know you will love it!
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- 1 Sweet Potato
- 1 Poblano Pepper
- 2 Garlic Cloves, Minced
- 3/4 ib. Chorizo
- 8 Tortillas
- 1 Can Enchilada Sauce
- 1-12 Cup Pepper Jack Cheese, Shredded
- 3 Green Onions, Diced
- Peel the sweet potato and cut it into small cubes about 1/4-inch. Remove the stem and seeds from the poblano and also dice into 1/4-inch pieces. Mince the garlic.
- In a large skillet, sauté the sweet potato, poblano, and garlic in vegetable oil over medium heat until they begin to soften about 5-7 minutes. Squeeze the chorizo out of it’s casing into the skillet. Continue to sauté over medium heat, breaking up the chorizo into pieces as you stir, until the chorizo is cooked through (5-7 minutes more).
- Spray a large casserole dish with non-stick spray and preheat the oven to 375ºF. Scoop about 1/2 cup of the chorizo sweet potato filling into each tortilla, then roll into a cigar shape. Place the filled and rolled tortillas in the baking dish, seam side down. They should fill the dish and fit tightly against each other to prevent unrolling.
- Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven for about 20-25 minutes. Top with diced green onions after baking.
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