Boy have I got a treat for you guys today! Mexican lovers rejoice: chorizo and sweet potato enchiladas!
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?
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 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
Now it’s your turn: what is your favorite kind of enchilada? Share with me by commenting below!
- 2 cups sweet potato, peeled and diced into ½" cubes
- 3 tbsp. olive oil
- 1 tsp. red chili powder
- ½ tsp. cumin
- ½ tsp. garlic powder
- ¼ tsp. coriander powder
- ¼ tsp. kosher salt
- ¼ tsp. ground black pepper
- 12 oz. Mexican chorizo, casings removed (if present)
- ½ tsp. red chili powder
- ½ tsp. cumin
- ¼ tsp. ground black pepper
- 1 tbsp. butter
- 1 tbsp. olive oil
- ¼ cup white onion, diced
- 2 tsp. red chili powder
- 2 tbsp. tomato paste
- 2 cups tomato puree
- ¾ cup chicken stock
- Kosher salt
- Nonstick cooking spray
- 2 cups fontina cheese, grated
- 8-10 large flour tortillas
- 1 poblano pepper, roasted over an open flame, stems and seeds removed, and finely diced
- Cilantro, roughly chopped for serving
- Crema, for serving
- Heat oven to 425 degrees Fahrenheit. Line a baking sheet with tin foil.
- 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.
- 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.
- 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.
- 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.
- 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).
