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Chorizo and Sweet Potato Enchiladas
These award winning Chorizo and Sweet Potato enchiladas have a perfectly balanced sweet and spicy flavor that will leave you wanting more.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●casserole dish
📝 Preparation Steps
1
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.
garlic ($0.16)2 cloves
2
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).
garlic ($0.16)2 clovesvegetable oil ($0.08)2 Tbsp
3
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.
4
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.
shredded cheese ($1.50)1.5 cups
Nutrition Facts
calories
475.14 kcal
fat Content
27.99 g
serving Size
1 enchilada
fiber Content
4.38 g
sodium Content
1258.53 mg
protein Content
16.93 g
carbohydrate Content
38.3 g
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