I know its 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 some enchiladas.
I could have done this all from scratch and made my own tortillas and enchilada sauce but I was in a bit of a hurry so I used store bought for both. If you want to make your own tortillas, here is a recipe (and here is a low fat recipe). If you want to make your own enchilada sauce, here is a recipe for that as well.
I was expecting a serving to be two enchiladas but they were actually quite filling so I thought one per serving to be most appropriate, especially if youre serving any side dishes. Im going to be eating some spicy black beans & tomatoes that I had in the freezer (here is a quick seasoned black bean recipe if youre in a hurry) and probably some brown rice. If I had remembered, I would have gotten the ingredients to make this spanish rice.
These enchiladas freeze well so if youre cooking for yourself, go ahead and freeze half of them for later. Youll be glad you did!
Chorizo & Sweet Potato Enchiladas
- Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.
- In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of its casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).
- Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about 34 cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. 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 minutes). Serve hot.
Step By Step Photos
Start with a medium sized sweet potato and poblano pepper. Peel and dice the sweet potato. Cut the poblano into a small dice as well. Mince a couple of cloves of garlic (not pictured).
Throw the diced veggies into a large skillet with some vegetable oil. Cook over medium heat until they begin to soften (5-10 minutes).
This is the chorizo I bought. Chorizo is a spicy, Mexican (or Spanish) style pork sausage. 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.
Squeeze the chorizo out of its casing into the skillet. Break the sausage up with your spatula as it cooks.
Cook until the chorizo is fully browned. Chorizo can be kind of oily so if youre 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.
These are the tortillas I used. You can use flour or corn, whichever you like. I used the soft taco size (large but not burrito size large). Youll need about ten.
Scoop some of the filling into each tortilla and then roll up. Fold in the ends so that the filling does not spill out.
Place all of the filled and rolled enchiladas in a baking dish that has been coated with non-stick spray. Make sure theyre in there very snug so that they dont unroll.
This is the enchilada sauce that I used… I accidentally bought a huge can (26 ounces) but only needed about half. Pour the sauce all over the enchiladas, making sure that theyre all covered.
Sprinkle the shredded cheese over top and place it in a preheated 375 degree oven. Bake until the sauce begins to bubble around the edges (about 20 minutes).
And then when it comes out it will be all ooey, gooey and delicious! The enchilada sauce soaks into the tortillas making them all soft and tasty…
I had some green onions so I threw a few on top.