Get ready to tantalize your taste buds with a dish that perfectly marries the rich, spicy flavors of chorizo with the sweet, comforting essence of sweet potatoes! Our Chorizo and Sweet Potato Enchiladas are not just a meal; they’re a fiesta on a plate! This mouthwatering Mexican recipe is simple enough for a weeknight dinner yet impressive enough to wow your guests at a gathering. With just 50 minutes from prep to plate, you’ll be savoring every cheesy, flavorful bite in no time. Dive into this delicious journey and discover how to create a dish that’s sure to become a family favorite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 lb chorizo sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 8 corn tortillas
- 1 cup shredded cheese
- 1 cup enchilada sauce
- Fresh cilantro for garnish
Instructions
- Begin by peeling and cubing the sweet potatoes into small, bite-sized pieces. This will help them cook evenly and quickly.
- In a large pot, add the cubed sweet potatoes and cover them with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 10-15 minutes, or until the sweet potatoes are tender. Drain and set aside.
- While the sweet potatoes are cooking, heat a large skillet over medium heat. Add the chorizo sausage, breaking it up with a spatula as it cooks. Cook for about 5-7 minutes, or until the chorizo is browned and cooked through.
- Once the chorizo is cooked, add the diced onion to the skillet. Sauté for an additional 3-4 minutes until the onion is translucent and softened.
- Add the minced garlic and cumin to the skillet, stirring well to combine. Cook for another minute until fragrant.
- Fold the cooked sweet potatoes into the chorizo mixture, stirring gently to combine all the ingredients. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat.
- Preheat your oven to 375°F (190°C).
- To assemble the enchiladas, take a corn tortilla and spoon a generous amount of the chorizo and sweet potato mixture onto the center. Sprinkle a little shredded cheese on top, then roll the tortilla tightly to enclose the filling. Place the rolled enchilada seam-side down in a greased 9x13 inch baking dish.
- Repeat this process with the remaining tortillas and filling until all enchiladas are assembled in the baking dish.
- Once all the enchiladas are in the dish, pour the enchilada sauce evenly over the top, ensuring all the tortillas are covered.
- Sprinkle the remaining shredded cheese over the enchiladas, covering them generously.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
- Remove the enchiladas from the oven and let them cool for a few minutes before serving.
- Garnish with fresh cilantro before serving for an added burst of flavor and color.
- Enjoy your delicious Chorizo and Sweet Potato Enchiladas!
Tips
- Perfectly Cooked Sweet Potatoes: Make sure to cut your sweet potatoes into uniform cubes to ensure they cook evenly. You want them tender but not mushy, so keep an eye on them while boiling!
- Chorizo Choice: Opt for high-quality chorizo for the best flavor. If you prefer a milder taste, look for a sweet or smoked variety instead of the spicy version.
- Tortilla Technique: Warm your corn tortillas in a skillet or microwave for a few seconds before filling them. This makes them more pliable and prevents them from tearing when you roll them up.
- Cheese Lovers Unite: Don’t be shy with the cheese! A blend of Monterey Jack and cheddar can add an extra layer of flavor and gooeyness to your enchiladas.
- Saucy Goodness: Pour extra enchilada sauce over the top before baking for an even richer flavor. You can also add some diced jalapeños for a spicy kick!
- Garnish for Freshness: Fresh cilantro not only adds a pop of color but also brightens up the dish. Consider adding a squeeze of lime juice for an extra zesty finish!
- Make Ahead: You can prepare the filling a day in advance and assemble the enchiladas right before baking. This is perfect for busy weeknights or entertaining guests!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 22g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 85mg
