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    The Charming Detroiter

    Entrees•Food•Mexican•Pork•Recipes

    Chorizo and Sweet Potato Enchiladas

    August 22, 2016

    Boy have I got a treat for you guys today! Mexican lovers rejoice: chorizo and sweet potato enchiladas!

    These tasty chorizo and sweet potato enchiladas feature creamy fontina cheese, homemade red enchilada sauce, and roasted poblano peppers.

    This post may contain affiliate links. Please click here to read my full disclosure policy.

    These tasty chorizo and sweet potato enchiladas feature creamy fontina cheese, homemade red enchilada sauce, and roasted poblano peppers.

    These tasty chorizo and sweet potato enchiladas feature creamy fontina cheese, homemade red enchilada sauce, and roasted poblano peppers.

    Okay so we have an unhealthy Mexican addiction in our house. Like an “every-Thursday-is-Mexican-night-regardless-of-anything-else” kind of addiction. But when you’ve got beautiful fresh ingredients and a love of all things put inside a tortilla, what else is there to make but tacos, burritos, or enchiladas, amiright?

    These tasty chorizo and sweet potato enchiladas feature creamy fontina cheese, homemade red enchilada sauce, and roasted poblano peppers.

    Today I’m making my chorizo and sweet potato enchiladas. These bad boys are loaded with flavor and topped with all the goodies that we all love on our Mexican food! I start by roasting these sweet potato cubes in the oven with a tasty medley of red chili powder, cumin, garlic powder, and coriander until they’re nice and crispy. After the chorizo is cooked, the two get tossed together with some fontina cheese and stuffed into lots of tortillas before being covered in a tasty homemade red enchilada sauce. You seriously won’t ever want to buy that canned stuff again – this is where it’s at, people! The dish is finished with extra fontina and roasted poblano peppers before being baked in the oven.

    Related: Slow Cooker Asian Chicken Tacos

    These tasty chorizo and sweet potato enchiladas feature creamy fontina cheese, homemade red enchilada sauce, and roasted poblano peppers.

    These get smothered with homemade sour cream and fresh cilantro when they come out of the oven and are ready to be served and get in your belly!

    Related: Mini Crockpot Chicken Enchiladas

    These tasty chorizo and sweet potato enchiladas feature creamy fontina cheese, homemade red enchilada sauce, and roasted poblano peppers.

    Now it’s your turn: what is your favorite kind of enchilada? Share with me by commenting below!

    Chorizo and Sweet Potato Enchiladas
    2016-08-21 17:40:32
    Serves 4
    These tasty chorizo and sweet potato enchiladas feature creamy fontina cheese, homemade red enchilada sauce, and roasted poblano peppers.
    Write a review
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    Prep Time
    10 min
    Cook Time
    1 hr 20 min
    Total Time
    1 hr 30 min
    Prep Time
    10 min
    Cook Time
    1 hr 20 min
    Total Time
    1 hr 30 min
    For sweet potatoes
    1. 2 cups sweet potato, peeled and diced into ½" cubes
    2. 3 tbsp. olive oil
    3. 1 tsp. red chili powder
    4. ½ tsp. cumin
    5. ½ tsp. garlic powder
    6. ¼ tsp. coriander powder
    7. ¼ tsp. kosher salt
    8. ¼ tsp. ground black pepper
    For chorizo
    1. 12 oz. Mexican chorizo, casings removed (if present)
    2. ½ tsp. red chili powder
    3. ½ tsp. cumin
    4. ¼ tsp. ground black pepper
    For sauce
    1. 1 tbsp. butter
    2. 1 tbsp. olive oil
    3. ¼ cup white onion, diced
    4. 2 tsp. red chili powder
    5. 2 tbsp. tomato paste
    6. 2 cups tomato puree
    7. ¾ cup chicken stock
    8. Kosher salt
    9. Nonstick cooking spray
    10. 2 cups fontina cheese, grated
    11. 8-10 large flour tortillas
    12. 1 poblano pepper, roasted over an open flame, stems and seeds removed, and finely diced
    13. Cilantro, roughly chopped for serving
    14. Crema, for serving
    Instructions
    1. Heat oven to 425 degrees Fahrenheit. Line a baking sheet with tin foil.
    For sweet potatoes
    1. In the bottom of a large mixing bowl, whisk together olive oil, red chili powder, cumin, garlic powder, coriander, ¼ teaspoon salt, and ¼ teaspoon black pepper until combined. Add sweet potato cubes and toss until evenly coated. Spread in one even layer on prepared baking sheet. Roast in oven for 28-30 minutes. Turn broiler on to high and broil for 2-3 minutes until edges start to crisp and brown.
    For chorizo
    1. While sweet potatoes are roasting, heat a cast iron skillet over medium-high heat and cook chorizo with spices for about 8-10 minutes, until meat is crispy and cooked through, and spices are fully incorporated. Drain fat and transfer chorizo to a large, clean mixing bowl.
    For sauce
    1. Melt butter and olive oil in a medium-sized saucepan over medium heat. Add onion and cook until translucent, stirring occasionally. Add red chili powder and tomato paste, stirring constantly for about 1 minute until tomato paste begins to glisten. Add tomato puree and chicken stock and cook for about 18-20 minutes until thickened. Season with salt to taste.
    To finish
    1. Spray a large casserole dish with nonstick cooking spray. When sweet potatoes are finished roasting, transfer to bowl with cooked chorizo. Turn oven to 350 degrees Fahrenheit.
    2. Add 1 cup of fontina cheese to chorizo and sweet potato mixture and stir until incorporated. Fill each tortilla with a large spoonful of the chorizo and sweet potato mixture and roll up. Fill casserole dish with rolled tortillas. Top with sauce, remaining fontina cheese, and poblano peppers. Cook in oven for 20-22 minutes until cheese is bubbly. Turn broiler to high and broil for 2-3 minutes until cheese starts to brown. Remove from oven and serve enchiladas with lots of fresh cilantro and homemade crema (link to recipe).
    By Sarah Daniel
    The Charming Detroiter http://thecharmingdetroiter.com/
    [optin-cat id=”1965″]

    These tasty chorizo and sweet potato enchiladas feature creamy fontina cheese, homemade red enchilada sauce, and roasted poblano peppers.

    chorizo chorizo and sweet potatoes chorizo enchiladas enchilada recipe enchiladas mexican recipes sweet potato sweet potato enchiladas sweet potatoes sweet potatoes and chorizo

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    Comments

    1. Emily says

      August 25, 2016 at 4:25 am

      I am in LOVE with this! This is all my favourite foods and flavours…I have a slight Mexican addiction too. Anything in a homemade wrap with sour cream, guacamole or salsa on top and I’m in heaven!! Will definitely be trying this. Yum yum yum!!

      Reply

    Trackbacks

    1. Spinach & Mushroom Enchiladas - The Charming Detroiter says:
      September 30, 2018 at 5:41 pm

      […] Related: Chorizo and Sweet Potato Enchiladas […]

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    2. 50+ Sweet Potato Recipes for Thanksgiving and Beyond | Dash of Jazz says:
      November 5, 2017 at 9:06 pm

      […] Chorizo & Sweet Potato Enchiladas by The Charming Detroiter […]

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