Chorizo and Sweet Potato Enchiladas
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 enchiladas
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Calories
47514 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chorizo and Sweet Potato Enchiladas
Description
This recipe prepares a filling by sautéing peeled sweet potato cubes, poblano pepper pieces, and garlic until softened. Chorizo is added next, cooking fully while breaking into crumbled pieces that infuse the mixture with a rich, spicy flavor. The filling is spooned into 8-inch tortillas, rolled tightly, and arranged seam side down in a casserole dish to hold their shape during baking. The assembled enchiladas are topped with homemade enchilada sauce and shredded cheese before baking at 375ºF until the edges bubble and cheese melts and browns slightly.
The sweet potato offers a mild sweetness that balances the savory, spicy chorizo and earthy poblano pepper. Baking melds the sauce and cheese with the filling, creating layers of creamy, spicy, and hearty textures. These enchiladas work well as a filling dinner or meal prep option with robust flavors and comfort-food appeal.
Either homemade or canned enchilada sauce can be used as indicated. Serving fresh from the oven ensures the cheese is melty and enchiladas hold together optimally.
Ingredients
- 1 lb. sweet potato $1.17
- 1 poblano pepper $0.75
- 2 cloves garlic $0.16
- 2 Tbsp vegetable oil $0.08
- 3 chorizo $3.00, links, 3/4 lb
- 8 inch tortillas $1.26
- 1 batch enchilada sauce $0.80, homemade
- 1.5 cups cheese $1.50, shredded
- 3-4 green onion $0.21, sliced
Instructions
- 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 until the edges begin to bubble (about 20-25 minutes). Top with sliced green onions after baking. Serve hot.
Notes
- One 15 oz. can of enchilada sauce can be used as an alternative to homemade sauce for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 47514 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 475.14kcal | 24% |
| Carbohydrates | 38.3g | 13% |
| Protein | 16.93g | 34% |
| Fat | 27.99g | 43% |
| Sodium | 1258.53mg | 52% |
| Fiber | 4.38g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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