Enchiladas are by far one of the easiest dishes to make, and definitely one of my favorites when entertaining. Make ahead, pop right in the oven to reheat, spend more time with your guests…perfect! These were a big hit recently at my table.
Seriously, that cheese…
I served them with homemade sweet plantains, sour cream, guacamole and salsa. Oh, and Corona, naturally.
Chorizo and Sweet Potato Enchiladas
slightly adapted from Inspired Dreamer
2 tablespoons canola oil
1 large sweet potato, peeled and cubed
2 jalapeno peppers, seeded and chopped
2 cloves garlic, chopped
3 links chorizo
approximately 10 tortillas (I used low carb tortillas from Trader Joe’s)
1 (15 ounce) can enchilada sauce – or this homemade recipe
1 1/2 cups shredded cheese of your choice (I used Monterey Jack)
Preheat oven to 375 degrees. In a large skillet, cook sweet potato, jalapeno and garlic in oil over medium heat until they begin to soften, about 10 minutes. Chop chorizo and add to pan. Cook until thoroughly browned.
Spray a 13×9 dish with non-stick spray. Scoop about 1/4 cup of 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 enchilada sauce over tortillas and top with cheese. Bake in the oven until the edges begin to bubble, around 20 minutes. Sprinkle scallions on top.