Ingredients
Step 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.
Step 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).
Step 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.
Step 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.
Step 1
Top enchiladas with sliced green onions after baking.
Step 2
Bake enchiladas in the oven until the edges begin to bubble (about 20-25 minutes).
Step 3
Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese.
Step 4
Scoop about 1/2 cup of the chorizo sweet potato filling into each tortilla, then roll into a cigar shape. Place in the baking dish, seam side down.
Step 5
Continue to sauté over medium heat, breaking up the chorizo into pieces as you stir, until the chorizo is cooked through.
Step 6
Squeeze the chorizo out of its casing and into the skillet.
Step 7
In a large skillet, sauté ingredients in vegetable oil over medium heat until they begin to soften.
Step 8
Spray a large baking dish with non-stick spray.
Step 9
Preheat the oven to 375ºF.
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