So, it’s not quite fall yet, but you don’t really need an excuse to have some nice, warming chorizo. These ended up being a little smaller than your average enchiladas, so I’m calling them “enchiladitas.” Although, to be fair, you could call them whatever you want and I would still eat them. Also, any enchilada sauce will work just fine, but I find Frontera’s Red Chile Enchilada Sauce super-tasty.
SWEET POTATO AND CHORIZO ENCHILADITAS
- 2 tbsp vegetable oil
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 poblano pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 lb chorizo, uncased
- 10 tortillas
- 16 oz enchilada sauce
- 2 cups shredded Mexican-style cheese
- Sour cream (for topping)
Preheat oven to 375 degrees F.
In a large skillet, heat oil over medium heat. Saute sweet potato, garlic, and poblano until soft, about 10 minutes. Add chorizo. Cook and break up into small pieces until completely browned, about 5-7 minutes.
Spray a 9×13 baking dish with nonstick spray. Scoop 2-3 spoonfuls of skillet mixture into middle of each tortilla. Wrap each tortilla into a 6-inch by 2-inch burrito and place in baking dish. When all 10 are done and packed into place, cover with enchilada sauce and then cheese. Bake in oven for 20 minutes until cheese is bubbly. Serve topped with sour cream.
Makes 5 servings. Enjoy!