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Mexican Chorizo & Sweet Potato Enchiladas (8/28/2015)

Mexican Chorizo & Sweet Potato Enchiladas

2 Tablespoons Vegetable Oil
1 medium (1 lb.) Sweet Potato
1 medium Jalapeno or Poblano Pepper (diced)
2 cloves Garlic (minced)
1 lb. Mexican Chorizo Sausage (chasing removed)
10-12 flour tortillas (8-10" size)
1 28 oz. can red Enchilada sauce (divided)
2 cups shredded Cheddar and Pepper Jack Cheese
Sour Cream (for garnish) (optional)
Chopped Green Onions (for garnish) (optional)
Chopped Cilantro (for garnish) (optional)
Diced Tomatoes (for garnish) (optional)

Peel the sweet potato and cut into half inch cubes. In a large skillet, over medium heat, add vegetable oil and cook the sweet potato, pepper and garlic until they begin to soften, about 10 minutes. Add Chorizo and break up. Cook until thoroughly browned, about 10 minutes. Add ½ cup enchilada sauce and stir.

Spray a 9 x 13-inch casserole dish with cooking spray. Preheat oven to 375-degrees F.

Warm tortillas according to package directions and add about 1/3 cup of the chorizo/potato filling into the middle of each tortilla and add a little shredded cheese. Fold in the ends and roll up around the filling. Place the filled tortillas in the baking dish. Pour enchilada sauce over the rolled tortillas and place in oven. Bake 15-20 minutes. Remove and top with remaining shredded cheese and return to oven for 10-12 additional minutes. Remove from oven. Top with sour cream, green onions, tomatoes and cilantro, if using. Serve hot.


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