Sweet Potato & Chorizo Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 Tbsp vegetable oil2 medium (1 lb.)sweet potato1 medium poblano pepper2 cloves garlic4 oz. (1/4 lb.) chorizo10 taco size tortillas1 (15 oz.) can enchilada sauce1.5 cups shredded 2% cheddar cheese
Peel the sweet potatoes and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.
In a large skillet, cook the sweet potato and poblano in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Add water if teh skillet gets dry.
Squeeze the chorizo out of its casing into the skillet. Add garlic as well. Break up the meat and cook until thoroughly browned (about 5 minutes).
Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about 3/4 cup of the chorizo sweet potato 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 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 minutes). Serve hot.
Optional garnishes: green onion, cilantro, sour cream.
Serving Size: Makes 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user LITTLEAMYAGAIN.
In a large skillet, cook the sweet potato and poblano in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Add water if teh skillet gets dry.
Squeeze the chorizo out of its casing into the skillet. Add garlic as well. Break up the meat and cook until thoroughly browned (about 5 minutes).
Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about 3/4 cup of the chorizo sweet potato 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 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 minutes). Serve hot.
Optional garnishes: green onion, cilantro, sour cream.
Serving Size: Makes 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user LITTLEAMYAGAIN.
Nutritional Info Amount Per Serving
- Calories: 358.9
- Total Fat: 16.9 g
- Cholesterol: 32.0 mg
- Sodium: 994.4 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 1.5 g
- Protein: 14.9 g
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