Chorizo And Sweet Potato Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C).
• STEP 2.In a large skillet, cook the chorizo over medium heat until browned and cooked through. Remove from the skillet and set aside.
• STEP 3.In the same skillet, add the diced sweet potatoes and cook until tender and slightly caramelized.
• STEP 4.In a large bowl, combine the cooked chorizo, sweet potatoes, and shredded cheese. Mix well.
• STEP 5.Warm the tortillas in the microwave or on a skillet to make them pliable.
• STEP 6.Divide the chorizo and sweet potato mixture evenly among the tortillas and roll them up tightly.
• STEP 7.Place the rolled enchiladas in a baking dish and pour the tomato sauce over them.
• STEP 8.Sprinkle additional cheese on top if desired.
• STEP 9.Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
• STEP 10.Serve the enchiladas hot, garnished with chopped cilantro and a dollop of sour cream.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use either corn or flour tortillas for this recipe, depending on your preference.
• If you prefer a milder flavor, you can use mild chorizo instead of spicy.
• Feel free to add additional toppings such as sliced avocado, diced tomatoes, or chopped onions before serving.

Storage and Serving

• These enchiladas can be stored in the refrigerator for up to 3 days.
• To reheat, place the enchiladas in a microwave-safe dish and heat in the microwave until warmed through.
• Serve the enchiladas hot, garnished with chopped cilantro and a dollop of sour cream.