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Chorizo and Sweet Potato Enchiladas

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Chorizo and Sweet Potato Enchiladas

$8.93 recipe / $2.23 serving

I know it’s still only February, but I am SO ready for Cinco de Mayo. So, in the spirit of yummy margaritas and Mexican food, I whipped up these incredible Chorizo and Sweet Potato Enchiladas. The spicy chorizo is the perfect contrast to the creamy and slightly sweet tasting sweet potatoes. Poblano peppers add just a bit more heat and a bit of freshness to bring it all together. They’re so simple, yet oh-so good!

I used my own homemade Easy Red Enchilada Sauce for these enchiladas because it’s super fast to make, tastes 100x better than the canned stuff, and costs less. If you’ve never made my enchilada sauce before, you’ve got to try it. I promise you’ll never go back to the can. Also, if you want to go all out and make your own tortillas, here is a recipe (and here is a low fat recipe). I ended up using store bought flour tortillas for these, but you can definitely use corn if you prefer. If using corn tortillas, I highly suggest toasting them in a dry skillet before filling and rolling the enchiladas. Toasting the corn tortilla really brings out their flavor and makes them a little more sturdy for rolling.

These enchiladas freeze well so if you’re cooking for yourself, go ahead and freeze half of them for later. You’ll be glad you did!

Post updated 4-3-17

Chorizo and Sweet Potato Enchiladas

daa1f8a5db Chorizo and Sweet Potato Enchiladas

4.8 from 37 reviews
Chorizo and Sweet Potato Enchiladas
5f399de3c8 Chorizo and Sweet Potato Enchiladas

Prep time
Cook time
Total time
Total Cost: $8.93
Cost Per Serving: $2.23 (two enchiladas each)
Serves: 8 enchiladas
  • 1 sweet potato (1 lb.) $1.17
  • 1 poblano pepper $0.75
  • 2 cloves garlic $0.16
  • 2 Tbsp vegetable oil $0.08
  • 3 links (3/4 lb.) chorizo $3.00
  • 8 7-inch tortillas $1.26
  • 1 batch homemade enchilada sauce* $0.80
  • 1.5 cups shredded cheese $1.50
  • 3-4 green onions, sliced $0.21
  1. Peel the sweet potato and cut it into small cubes (about ¼-inch). Remove the stem and seeds from the poblano and also dice into ¼-inch pieces. Mince the garlic.
  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).
  3. Spray a large casserole dish with non-stick spray and preheat the oven to 375ºF. Scoop about ½ 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.
*Or use one 15oz. can of enchilada sauce.

58430d4363 Chorizo and Sweet Potato Enchiladas5f399de3c8 Chorizo and Sweet Potato Enchiladas

Step By Step Photos

d262ffa007 Chorizo and Sweet Potato EnchiladasStart with a medium sized sweet potato (about 1 lb.) and one poblano pepper. Peel and dice the sweet potato into 1/4-inch cubes. Cut the stem off the pepper, slice lengthwise, then scoop out the seeds. Dice the pepper into pieces similar in size to the sweet potato. Mince a couple of cloves of garlic (not pictured).

1e259d4a9e Chorizo and Sweet Potato EnchiladasAdd the diced sweet potato, poblano, and minced garlic to a large skillet with 2 Tbsp vegetable oil. Sauté over medium heat until they begin to soften (5-7 minutes).

b45a2b2828 Chorizo and Sweet Potato EnchiladasYou’ll notice that the sweet potato cubes begin to look slightly translucent as they soften.

3064b36ca5 Chorizo and Sweet Potato EnchiladasThis is the chorizo I used. You’ll need Mexican chorizo, which is a fresh sausage, as opposed to Spanish chorizo, which is a cured sausage (and hard). I only used 3 of the 5 links here because I wanted an even mix of meat and veggies. The other two were frozen for later use.

fc2a305981 Chorizo and Sweet Potato EnchiladasSqueeze the chorizo out of its casing into the skillet. Break the sausage up with your spatula as it cooks. Sauté the chorizo until it is fully browned (5-7 minutes). Chorizo can be kind of oily so if you’re concerned about the fat, cook the chorizo in a separate skillet and then drain off the fat before adding it to the sweet potato mix.

146f1e4710 Chorizo and Sweet Potato EnchiladasPreheat the oven to 375ºF. Scoop about 1/2 cup of the chorizo sweet potato filling into each 7-inch tortilla (I used flour, but you can use corn if you prefer). Roll the tortillas into a cigar shape.

4f9f3c4479 Chorizo and Sweet Potato EnchiladasPlace all of the filled and rolled enchiladas in a baking dish, seam side down (coat the dish with non-stick spray for easy clean up). Make sure they’re packed in closely so that they don’t unroll.

11316eb274 Chorizo and Sweet Potato EnchiladasPour red enchilada sauce over top of the filled enchiladas. I used my homemade Easy Red Enchilada Sauce, although I only added about 3/4 of the batch. You can use a 15oz. can of store bought sauce, if needed.

0088c57d85 Chorizo and Sweet Potato EnchiladasSprinkle 1.5 cups shredded cheese over the enchiladas and place them in a preheated 375ºF oven. Bake until the sauce begins to bubble around the edges (about 20-25 minutes).

682714a04b Chorizo and Sweet Potato EnchiladasAnd then when it comes out it will be all ooey, gooey and delicious! Top the Chorizo and Sweet Potato Enchiladas with 3-4 sliced green onions, then ENJOY!

387b851f91 Chorizo and Sweet Potato Enchiladas


Here are the old/original photos:

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