I know it’s still only February, but I am SO ready for Cinco de Mayo. So, in the spirit of yummy margaritas and Mexican food, I whipped up these incredible Chorizo and Sweet Potato Enchiladas. The spicy chorizo is the perfect contrast to the creamy and slightly sweet tasting sweet potatoes. Poblano peppers add just a bit more heat and a bit of freshness to bring it all together. They’re so simple, yet oh-so good!
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What Kind of Enchilada Sauce Should I Use?
I used my own homemade Easy Red Enchilada Sauce for these enchiladas because it’s super fast to make, tastes 100x better than the canned stuff, and costs less. If you’ve never made my enchilada sauce before, you’ve got to try it. I promise you’ll never go back to the can.
What Kind of Tortillas Should I Use?
Corn tortillas are best for enchiladas, and don’t forget to toast them first! Toasting the tortillas, either over an open flame or in a dry skillet, gives the tortillas a wonderfully toasty corn flavor. That being said, I ended up using flour tortillas for these. Don’t judge! Sometimes you’ve got to use what’s on hand and using flour tortillas are better than not making enchiladas at all. ;) Flour tortillas don’t get as much benefit from toasting as corn tortillas do, so you can skip that step when using flour tortillas.
Can You Freeze Enchiladas?
Yes! This makes a great make-ahead meal. After baking, divide the enchiladas into single serving containers. Chill the enchiladas in the refrigerator first, then transfer them to the freezer the next day. They’ll be good in the freezer for about three months and can be reheated quickly in the microwave.
Chorizo and Sweet Potato Enchiladas
Servings 8 enchiladasIngredients
- 1 lb. sweet potato ($1.17)
- 1 poblano pepper ($0.75)
- 2 cloves garlic ($0.16)
- 2 Tbsp vegetable oil ($0.08)
- 3 links 3/4 lb. chorizo ($3.00)
- 8 7-inch tortillas ($1.26)
- 1 batch homemade enchilada sauce* ($0.80)
- 1.5 cups shredded cheese ($1.50)
- 3-4 green onions, sliced ($0.21)
Instructions
- Peel the sweet potato and cut it into small cubes (about 1/4-inch). Remove the stem and seeds from the poblano and also dice into 1/4-inch pieces. Mince the garlic.
- In a large skillet, sauté the sweet potato, poblano, and garlic in vegetable oil over medium heat until they begin to soften (about 5-7 minutes). Squeeze the chorizo out of it’s casing into the skillet. Continue to sauté over medium heat, breaking up the chorizo into pieces as you stir, until the chorizo is cooked through (5-7 minutes more).
- Spray a large casserole dish with non-stick spray and preheat the oven to 375ºF. Scoop about 1/2 cup of the chorizo sweet potato filling into each tortilla, then roll into a cigar shape. Place the filled and rolled tortillas in the baking dish, seam side down. 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 20-25 minutes). Top with sliced green onions after baking. Serve hot.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!You might also like our Chorizo Stuffed Bell Peppers!
How to Make Sweet Potato Enchiladas – Step By Step Photos
Start with a medium sized sweet potato (about 1 lb.) and one poblano pepper. Peel and dice the sweet potato into 1/4-inch cubes. Cut the stem off the pepper, slice lengthwise, then scoop out the seeds. Dice the pepper into pieces similar in size to the sweet potato. Mince a couple of cloves of garlic (not pictured).
Add the diced sweet potato, poblano, and minced garlic to a large skillet with 2 Tbsp vegetable oil. Sauté over medium heat until they begin to soften (5-7 minutes).
You’ll notice that the sweet potato cubes begin to look slightly translucent as they soften.
This is the chorizo I used. You’ll need Mexican chorizo, which is a fresh sausage, as opposed to Spanish chorizo, which is a cured sausage (and hard). I only used 3 of the 5 links here because I wanted an even mix of meat and veggies. The other two were frozen for later use.
Squeeze the chorizo out of its casing into the skillet. Break the sausage up with your spatula as it cooks. Sauté the chorizo until it is fully browned (5-7 minutes). Chorizo can be kind of oily so if you’re concerned about the fat, cook the chorizo in a separate skillet and then drain off the fat before adding it to the sweet potato mix.
Preheat the oven to 375ºF. Scoop about 1/2 cup of the chorizo sweet potato filling into each 7-inch tortilla (I used flour, but you can use corn if you prefer). Roll the tortillas into a cigar shape.
Place all of the filled and rolled enchiladas in a baking dish, seam side down (coat the dish with non-stick spray for easy clean up). Make sure they’re packed in closely so that they don’t unroll.
Pour red enchilada sauce over top of the filled enchiladas. I used my homemade Easy Red Enchilada Sauce, although I only added about 3/4 of the batch. You can use a 15oz. can of store bought sauce, if needed.
Sprinkle 1.5 cups shredded cheese over the enchiladas and place them in a preheated 375ºF oven. Bake until the sauce begins to bubble around the edges (about 20-25 minutes).
And then when it comes out it will be all ooey, gooey and delicious! Top the Chorizo and Sweet Potato Enchiladas with 3-4 sliced green onions, then ENJOY!
YUM.
Hi! Hoping to bake, freeze, then reheat. I need to make for a crowd. Any reason you recommend freezing single serving portions? I would like to freeze a pan and then reheat in the oven. Would that work? Recommendations for temp and time to reheat. Thanks!
That recommendation is purely out of grab-and-go meal convenience, but you can definitely freeze in a whole pan! I would recommend though, assembling and freezing BEFORE baking since you know ahead of time you’re doing it. In an ideal scenario you would assemble, freeze, put it in the fridge the night before you need it to thaw, then bake as usual. You may need to just add on a few extra minutes because it’ll be cold.
Made this (and the homemade sauce) tonight and it was so good! Easy enough to make on a weekday evening and so, so good
This one is so good!! I made it with the homemade enchilada sauce mentioned in the recipe. I used ground turkey chorizo as well, because it’s less greasy. This recipe turned out much better than I was expecting (for some reason) and I will definitely be making it again in the future 😁
Can these be made ahead of time and possibly frozen before baking… thanks
Yes, but definitely consider that the tortillas will probably get very soft from the sauce.
One of my all time favorite recipes! I’ve made these quite a few times and they never disappoint me. Sweet potatoes and chorizo – you can’t go wrong! BTW since my husband isn’t a fan of enchiladas, that means me for me and they freeze well and reheat well for lunches.
I couldn’t find chorizo so I used hot sausage and it turned out well. I used corn tortillas. It was very good and def recommend sour cream and shredded lettuce to brighten the dish.
This may be my favorite recipe from the site. It is absolutely delicious every time without any substitutions. Flour tortillas are definitely not the healthiest choice, but I treat this recipe as comfort food and for that they are perfect. Everything tastes perfectly balanced from the sweet to the savory to the spicy. I like to add an additional poblano pepper sometimes, but it is certainly not necessary. Just wanted to give my thanks for this wonderful recipe that is a staple in my meal rotation.
I made this vegan by subbing the cheese and chorizo with their vegan counterparts. I was skeptical about the sweet potato being cubed but it worked out perfectly! Everyone went back for seconds!
These took a lot of work, but so well worth it. Between the sauce an the filling it ended up being roughly 45 minutes from start to finish. I used avocado oil in place of vegetable oil an it was just fine.
These were great! I meal-prepped these yesterday, and they’re still so good reheated. I’ve been getting into meal prepping for the past couple months and realized that I hadn’t meal prepped any southwestern food in the past month!
A few adjustments I made: added 1/4 yellow onion and 1.5 pounds of sweet potato instead of 1 pound to the filling. I also couldn’t find chorizo in my store that was the 3/4 lb (only up to 9 oz), so I just used that with the extra sweet potato to make up for it. I also swapped out the enchilada sauce for the one made in the black bean and avocado enchiladas just because I love the cocoa flavor. I had an avocado on hand as well and topped these enchiladas with some of that.
Hi, just curious what the intended serving size is for this for the nutritional estimate—1 enchilada or 2?
That’s per enchilada. I went ahead and updated that to make it more clear. :)
This was soo delicious! I didn’t have a pablano pepper but the chorizo gave it plenty enough ‘spice’ for my taste.
Per a friend’s recommendation, we made this with veggie chorizo. That substitution works great!
Made with soyrizo and vegan cheese, my new favorite enchiladas!
Do you think salsa verde would work with this instead of the red enchilada sauce? Thanks.
I have made these for years now and I always use the soy chorizo from Trader Joe’s. I have served them to a wide variety of folks and they’re always a big hit. One of my favorites!
These are delicious. I used a big 18 oz sweet potato, a lb of chorizo, and corn tortillas (toasted!) and ended up with 20 enchiladas. I also used the mole sauce per another commenter’s suggestion.
My only issue was that the tortillas are hard on the bottom and have to be cut with a knife. Any tips? Should I have poured some sauce in the bottom of the baking dish first?
Yes I’d suggest pouring some of the sauce at the bottom of the pan to help with that.
Just made these for dinner tonight! Amazing!!
I did have a few tweaks, but nothing that would ultimately impact the taste, IMO.
Be aware, this made us A LOT of enchiladas. I used standard corn shells (apx 5 inches?). I was able to fill a 9×13 Pyrex, and then my 9×9 Pyrex as well!
As soon as I got the oil, chili powder, and flour cooking, realized I didn’t have any tomato paste in my house!! I did a quick Google search, and saw some folks suggesting Harrisa and some suggesting ketchup…
So, I to sub in I used a 2:1 mix of chili paste (Aldi) and pasty sauce (some local brand– essentially spicy ketchup). We both taste tested it, and it seemed to work! Just in case anyone else is ever in a pinch!!
I rounded up the garlic to a whole head because we are garlic addicts, and used 5 tsp of our homemade taco seasoning blend in place of the taco-ish spices in the sauce. It’s pretty much the same thing, but with some added oregano, and extra cumin.
We haven’t bought meat groceries yet this year, so instead of Chorizo, we used the Morning Star chorizo. Tossed it in with the sweet potatoes, and a little under a cup of water to cook.
I served them with pickled red onions, cilantro, sliced jalepenos, and homemade guacamole.
Freaking delish. Can’t wait for leftovers… Which, even with our ample appetites, ther will be plenty of!!
I just made these for dinner. I actually don’t care for sweet potatoes but in this dish they are perfect. These will definitely go on rotation at my house. I love this website so much that I share it with everyone I know. I don’t use it for money saving but more for easy, delicious, filling recipes. I think Budget Bytes deserves a Food Network show! This is the type of meals average working class people can feel confident about making. Thank you for sharing your talent! -Sincerely a fellow Med Tech
Wow these are so good! My sweet potato ended up pretty undercooked (my fault) and we still couldn’t stop eating it. I used soyrizo, and also the Mole inspired sauce from this site. I highly recommend both of those decisions. Just make sure your sweet potatoes are soft.
Some of the best enchiladas I’ve ever had. Very easy to prepare. I added some sour cream on the side. Can’t wait to have them tomorrow as leftovers.
I made these last night. Husband loved them! I did use canned enchilada sauce as I was in a bit of a hurry. Delicious!
Hi Beth! I originally found this recipe in your cookbook. I just wanted to say, thank you SO much for this recipe! I used spicy chorizo, but other than that, I followed everything in your recipe to a T. My family has a tradition of making “enchiladas” and this recipe is a keeper for me, as someone in the newer generation. I was so happy to see that this is on the website as well. Thank you for such a great recipe!!
Do you think this recipe would be good in a creamy way by adding a package of cream cheese to the chorizo/potato/pepper mix? Or would they fall apart more?
I don’t think it would make them fall apart. I would probably use only about half a package of cream cheese, though (4oz.).
Hey just a suggestion but in the ingredients you list ‘sweet potatoes’, but it appears that in the steps of the recipe you are in fact using a yam! Common misconception, but it may be worth editing the ingredient list so it reflects the correct procedure. Thanks for the delicious recipe otherwise!
No, they’re orange-fleshed sweet potatoes. :) https://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article https://www.bonappetit.com/story/difference-between-sweet-potato-and-yam
Would this work layered like lasagna? Using the tortillas, that is…
Probably :)
The first time I made it, I couldn’t roll the tortillas very well so it ended up that way!
This recipe is a winner! Incredible depth of flavor and easy to prepare. Will definitely be adding this recipe to our rotation of regular dinners!
I love your recipes! Making this next week! I wish the nutritional info was listed with each meal.
I’m sorry, I don’t have a reliable source for the nutritional information.
Would it make sense to use ground chorizo instead of removing the casings?
Love this site, it’s quickly become my first and only stop for weekly recipes!
Yep, if you can get it just ground and not in the casings, go ahead and use that. :) For some reason I can only ever find it in casings. :P
Oh my! I have to try this. Thank you.
Any suggestions for making the dish vegetarian but keeping the same great flavor chorizo lends the dish??
I would try searching for a recipe for Mexican chorizo to check out what spices go into chorizo, then use those spices in the enchiladas. :) You may also want to add a bit more fat, something like coconut oil, to keep the richness of the dish.
I just use a seitan chorizo! I get this one at Whole Foods, but there are probably others: http://www.uptonsnaturals.com/products/chorizo-seitan.
Trader Joes’s Soy Chorizo is so good you could probably trick an omnivore!
Still one of my favorite go-to recipes to have leftovers for work! I’ve been using your recipe for years and have shared it with friends. Thank you!
Just made this recipe for the third time and decided it was time to rate it. This dish is soooo simple and delicious, I keep on coming back to it when I’m stumped on what to make for dinner. Picky boyfriend loves it too — we use slightly less cheese, but follow everything else to the letter and it. is. wonderful.
Tips for reheating from frozen?
I just pop them in the microwave until heated through. :)
Using soyrizo instead of fatty regular chorizo is a must — you won’t know the difference! Also, corn tortillas are standard for enchiladas. You will never find enchiladas with flour tortillas in a good Mexican restaurant. I live in south Texas so I have been spoiled with good Mexican food. Corn is healthier than the flour too.
I love this recipe – I make it all the time. My coworkers even started making it because my leftovers smelled so good at lunch! I add onion, chopped kale, and black beans to the filling – it’s still delicious and a bit healthier, and makes two pans of enchiladas for me that way. Thanks Beth!!! :)
Just an update, these are in the oven again tonight. They are in regular rotation now, probably my favorite thing to make for dinner. The filling is so good I ate the leftovers with a spoon after running out of space in the dish.
I made this because I was trying to get my other half to eat more veggies. With the chorizo and cheese I knew this would be a winner. Now whenever I ask what he wants for dinner, he asks for this. Thanks for the inspiration!
Just made these – here in Ireland, there isn’t a great selection of chillis so I left the poblano out, subbed an onion and threw in some leftover blackbeans… Unbelievably good!!
I cannot tell you how much I am in love with this recipe! Could only find 6 inch corn tortillas and they’re not cheap in Toronto, unless there is a place that sells them cheap, cost me $2.50 for pkg of 6 and that’s because they were on sale 2 pkgs for $5. Made my own chorizo as it’s so easy. Also used your red enchilada sauce recipe. Truly a keeper recipe and I’m already sharing it with friends. Also used Tex Mex cheese blend which put it over the top.
I made these with vegan chorizo from Trader Joe’s, and subbed an onion for the pepper – so good! Instead of spraying the dish with non-stick spray, I coated it with a few spoonfuls of enchilada sauce, so that the bottoms of the tortillas soaked up some as well as the top.
Just commenting to say… YUM!!! Made these last weekend and I was shocked at how delicious they were! Can’t wait to make them again!
In a previous comment I wrote that I made your wonderful enchilada sauce. Well, last week I tried more of the sauce on these terrific enchiladas. The combination of ingredients is delicious! I did add some frozen corn to “stretch” the recipe. This is a keeper!
I had some friends over to try this recipe and it was wonderful. My one friend does not like spicy food but found the sweet potatoes a nice balance to the peppers.
I used hot italian sausage because it was on sale and chorizo was not. Still delicious, if anyone else faces the opportunity.
This is probably my favorite recipe on this site! I love the flavor combo of the sweet potatoes and chorizo! Plus they aren’t heavy like regular enchiladas, so you don’t feel so tired after eating them.
Made this tonight with black beans instead of the chorizo and used your recipe for enchilada red sauce. It was amazing! I am so excited for lunch tomorrow so I get to eat some of my leftovers!
These are to die for! I’m glad I read the reviews and was prepared for about 6 enchiladas instead of 10, but I wasn’t feeding a crowd so I wasn’t bothered by it. Instead of canned enchilada sauce I made Beth’s homemade enchilada sauce which was equally as delicious. This was so satisfying.
This recipe is pretty amazing and one of my fiance’s and my favorite from your website. To be honest…this was the “gateway recipe” that introduced us to the awesomeness that is your site. Keep up the great and delicious work!
Really yummy but quite spicy, I wouldn’t add any extra spice to it. Never had chorizo before and I bought the expensive local stuff at the co-op as the local grocery store was out. This may have contributed to the heat. I think it also cut down on the grease.
So I bought cooked chorizo because I did read the whole recipe. It was fine but added several minutes to my prep time because it’s really hard to get cooked sausage out of its casing. Maybe that wasn’t even necessary. Also my local market doesn’t carry poblano so I subbed serrano and it was delicious!
What do you think about substituting ground beef for chorize then adding extra flavours?
Yes, you can definitely do that. If you google a recipe for chorizo, you can just add the same spices that you would to pork.
I have made this so many times thank you soooo much!!! Also tried it with Trader Joes soy chorizo and mmmmmhmmm
You can get a vegetarian version of the chorizo at the grocery store..its called SOYRIZO and is delicious!
I’ve made this a few times now and it is DELICIOUS. Now my husband’s ears perk up whenever I say I’m making this for dinner :) Perfect meal for a cold winter night! Might be my favorite from the cookbook!
I made these on Friday with the addition of olives and have been enjoying the delicious leftovers all weekend!
Did you really use 3/4 cup of the filling in each enchilada? I know I am probably being too particular and should just eyeball it, but going with just under 2/3 cup per enchilada I was only able to fill 6 tortillas.
Yep, about 3/4. Of course I didn’t meticulously measure each one. :) I measured the first one and eyeballed the rest to match.
Do you have a suggestion for an alternative to chorizo that would still capture the balance of flavors? I’ve looked in over 3 stores for it with no luck this time around! (Unfortunately, because it’s one of my favs..)
If you can get some plain ground pork, you can add spices to it to make your own chorizo. :D Here is one recipe, although I’m sure there are many more out there.
If you don’t want all the grease of regular chorizo or would prefer to eat something that is not animal based, many stores carry soyrizo. It is very similar to chorizo but is soy based. Not as greasy and a good substitute for anything you’d use the regular stuff for.
We tried this last night and it was delicious! The last time I tried chorizo I HATED it. But I think I have to blame the brand…we had a different brand in our enchiladas and it was really tasty. So I went into this dish being very apprehensive but I wasn’t disappointed. Thank you!!
These are probably my favorite thing I have made from your site. I shred the sweet potato in the food processor so they soften quicker. (Also husband is picky about texture). I often don’t use the red sauce or just a little because I love the filling so much!! Thanks for this recipe!!
OK. So i hate when ppl change the recipe and then rate it. But…i only had a green bell pepper so i used that instead of the poblano. i am very familiar with the flavor of poblano and i know for SURE that having a poblano instead of a green bell would have made taken this over the top. this is so good, so simple. so so so good. i also made it with your red enchilada sauce. i’m pretty sure i busted my husband drinking the sauce in the kitchen. these enchiladas were the first time ever that my husband actually packed his leftovers for lunch and was excited to eat the whole thing 2 more times. i will be making this again EXACTLY how its written. i trust you grrrl. thank you so much for this recipe!
I’ve made this recipe several times and love it! Your website is amazing. Tonight I made it lazy style. I threw yams, pasilla pepper (California name for poblano I learned today), garlic, and olive oil in a baking pan and into a 400° oven. I stirred it periodically, then added chorizo and baked until done. Put it in a bowl, then layered corn tortillas, mixture, corn tortillas, the rest of the mixture, sauce, and topped with cheese. Back in the oven for 10 minutes and done! It’s a hit in my house and I often serve it when out of towners visit. Keep up the great work!
These things are awesome. I made the Sat night and I cant stop thinking about them. I even made your enchilada sauce instead of buying a can. Perfect.
I cant wait to try out some more of your recipes! Thanks a bunch!
I wonder if this would work with corn tortillas. Growing up we made them with corn. I never knew you could make them with flour tortillas.
Yep, you can use corn if you’d like. :)
I made these and they went over quite well with the dinner crowd. For a vegetarian version, I substituted 12 oz. Trader Joe’s soyrizo (recently reformulated and very crumbly but tasty enough, I suppose) and some whole grain tortillas I like. This made enough for 9 tortillas with half a cup of the filling in each, which fit in a 9 x 11 pan with space for one more burrito.
Warning! Though poblanos aren’t hot, apparently at least some part of them still has enough capsaicin to make your fingers burn for hours. Take my word for it.
This recipe intrigued me, I’ve made a lot of enchiladas in my time, but never any with sweet potato. I grew up making enchiladas in my mothers kitchen, typically chicken and cheese with the green style sauce, so I thought I’d give these a go. The flavor was interesting, it definitely needed more chili powder as it wasn’t quite spicy enough for my taste, but the balance of sweet and spicy was really nice. The only part where the recipe broke down for me was the texture. The flour tortillas with sauce just are far too soggy for my taste. I ended up redoing this using the traditional corn tortillas which I quick fried in the pan (2 seconds in really hot oil), dipped in the enchilada sauce and then stuffed and rolled. I followed the remainder of your process, topping with the leftover sauce and baking in the oven. My husband and I both found them very enjoyable.
Hi Beth! I first made this recipe in 2012, and I have made it many times since as my fiance always requests it. I live in Australia so have had to make some adaptations. I have never seen chili powder, enchilada sauce or poblano peppers, so I use a very reduced amount of chilli powder to make your enchilada sauce and I sub green capsicum for the pepper. The first time I made it it was soooo spicy as I didn’t know there was a difference between chili powder and chilli powder lol. Anyway each time I’ve made it it’s been better and better! Thanks for this awesome recipe
These are crazy good! My daughter and I ate them every meal until they were gone. She’s already requested it be put on the menu again! So, so good!!!
You’re site is THE. BEST. There isn’t a recipe that I’ve tried that hasn’t been awesome. That being said, I’m sure this will be great too, but my corn tortillas broke and wouldn’t stay rolled (I think they were too small, but they were all I could find) so I torn them, put half on the bottom of the pan, then the filling, then another layer of tortillas, and the topping. I made your enchilada sauce, and used TJ’s soyrizo (we”ll have to wait and see if my meat-loving husband is any the wiser ;) ) I will come back to give feedback after dinner…they’re in the oven now!!
Way to be innovative, there! That’s what cooking is all about :) I always have problems with corn tortillas, too. If you microwave them for a few seconds with a damp paper towel, that can help make them a bit more pliable, but sometimes they still crack.
made these last night (feliz cinco de mayo!) and they were DELISH. and so so so so soooo easy!!
It’s such a testament to your recipes that you’re still getting comments years later! Add mine to the mix: they were amazing! I was surprised by the lack of beans, and then surprised that I didn’t miss them. SO good.
I made these last night for the first time, using corn tortillas and your home made sauce. It was excellent! I liked the filling so much I could see just eating it by itself. Also, I browned the chorizo first, then took it out of the pan, but used the left over fat to saute the veggies, rather than add more veg oil. It worked great, and made me feel a bit better health wise.
Tried this tonight and it got two thumbs up from the family. Even from my husband who is often suspicious of my culinary experimentation.
And with regard to freezing (something I plan on trying very soon), I would advise making up the enchiladas putting them in a pan, leave OFF the sauce and cheese and freeze the, that way. Then when you thaw, you add the sauce and cheese and throw in the oven. Doing it that way kind of keeps the “just thawed” taste away.
Wow another amazing looking recipe! I love mexican food but we always just stick to chicken with everything so it can get a bit boring.
Oh and pouring away the oil from the Chorizo?! Blasphemy!!! :)
These are terrific! I had never had Chorizo before, and I can’t wait to use the extra to try another recipe. My veggies took quite a bit longer to soften. The sweet potatoes were still very raw after 10 minutes, that part of the process took more like 20 minutes. And the assembly was kind of a hassle. Next time, I’m going to just layer the tortillas and fillings like a mexican lasagna!
Hi. I bought so the ingredients for this, but could not for the life of me find Mexican chorizo. I went to a few grocery stores and even called a couple of butchers. I bought Portuguese style chorizo and plan on trying it. Do you think it will be okay?
Oh, and just bought your cookbook! Can’t wait to get it in the mail!
Hmm, I’ve never had/seen Portuguese style chorizo. Is it a soft, raw type sausage or a cured sausage like salami? If it’s the raw type, it will work just fine. :)
For anyone wanting a veggie version of this dish…I’ve made it twice, once as written and then again without the chorizo (because I realized I am NOT a chorizo person!!).
When I did it without the chorizo I just added an extra sweet potato, a handful of black beans and some taco seasoning. Everyone loved the chorizo version (except me!), but they all said that the vegetarian version was even better.
I made these tonight, and paired them with a mexican rice that I make. I loved them! Hubby was on the fence about the sweet potato….Curious to see what my culinary son says about them when he gets home.
And my son didn’t like them either =( Well, let me rephrase that…they didn’t like the sweet potato. So, I am going to make them again with regular potato and maybe a little less pepper to offset for the lack of sweet? *sigh* they can be so difficult!
If i use beef instead of chorizo, will 1 lb make too much meat?? Thanks!
It will just make more filling. But, be aware, chorizo has a lot of spices and seasonings that give this dish a lot of flavor. Plain ground beef definitely won’t taste the same.
oh, i know, i was planning to season the ground beef with chorizo spice mix! thanks so much!
So I know this recipe is SO OLD but I just made it and I had to share how AMAZING it turned out. I added onions, half a can of blackbeans and I didn’t have any peppers on hand so I drained a can of Rotel and used it.
IT WAS FANTASTIC. Oh my goodness. I don’t really enjoy sweet potatoes but I wanted to try it because of the reviews. And I’m so happy I did. I ate a few but I’m freezing the rest… so we’ll see how that works out because I’m dubious about the freezing but I don’t care.
Anyway, this is amazing. Thank you for the idea! The pairing of chorizo and sweet potatoes is perfection.
I make these almost once a week. My boyfriend and I love them. We even chose to celebrate our anniversary by making some–that’s how much we are obsessed with this recipe.
My only comment is that you should add 2 tsp of cacao powder to the ingredient list in your red enchilada recipe. You use it in the sauce for your black bean and avocado enchiladas, and it adds a wonderful depth of flavor. It deserves to be immortalized in your basic sauce recipe.
I love your site and have tried many of your recipes and this was my favorite so far! To make my enchiladas a little heartier I added a can of black beans (still budget friendly!) I also sprinkled mine with a little chopped cilantro because well, cilantro is very delicious. Thanks for the tasty recipes! Keep them coming!
oh my gosh… I printed this and veganized these last Thursday night for dinner… they were awesome. My son came by late Fri. night and ate the last 4. So I made another vegan batch last night. I have a vegan blog, would it be okay for me to post my vegan version on that blog??? I’ll give you full credit for the original recipe. Let me know.
Thanks,
Glo
Yes, that’d be fine. :) Glad you enjoyed them!!
Thank you, I’m posting the recipe with my edits and pics tonight! I am probably making these again this weekend! Yep, they are that good!
oh. my. dog. i just made these and i want to marry them and have their babies. they are so delicious and so easy. i am a vegetarian, so I used soy chorizo (trader joe’s brand) and made no other changes. Seriously, these are amazing. AMAZING.
Thank you for this!!! My stomach is partying hardcore.
I made this tonight with frozen butternut squash instead of sweet potatoes (my wife and daughter both refuse to eat sweet potatoes, but love butternut squash…go figure) and it turned out AMAZING! Thanks so much for the delicious recipe!
These are by far my fiance’s most requested dinner. He loves these enchiladas! I like them too – great flavor!
So good! It reheats nicely as well! Love the flavors! Thanks for a great recipe!
Looks so yummy! Wanted to let you know that I’m doing a round up of recipes that I can’t wait to try in the near future, and I’d like to include this one. I will be listing the name of your recipe, linked back to your site, as well as your site name. A photo will bein a collage format only, so that your picture cannot be “swiped” from my site. And there will be no information about the ingredients or recipe steps so that readers must come visit you if they want to know how to make it! This will go live on the 13th; please do let me know if you don’t want me to link to you for some reason. I hope it brings you a lot of traffic!
Thanks!
I love your recipes, but I have to comment, as a Texan, and someone who lived on the Mexican border, please, please, PLEASE, STOP using flour tortillas in enchiladas. It’s just wrong. Corn is the traditional and best way to go. Flour tortillas get all soggy and gross, but corn holds up so well under the sauce.
I LOVE how they get soggy with the enchilada sauce. ;) I’ve never been too concerned with being “authentic” I just make what tastes good to me. I figure if people want to use corn tortillas, they’re more than welcome to make the substitution.
Amazing exactly how it is!!
I’ve been meaning to try this recipe for a while. At first I was hesitant to because of mixing sweet potatoes and chorizo but I am sure glad I did. I made the sauce from the Black Bean & Avocado recipe to make it cheaper and I love that sauce. I didn’t have a poblano so I thew in a Serrano and a couple jalapenos. Plus, I felt that this didn’t have that much “stuff” so I added an onion and some black beans.
Hi I was wondering if you could substitute the sweet potato with a regular potato and the flour tortillas with corn tortillas. Will it still tastes the same???
P.S I love your recipes!
The sweet potato is definitely responsible for a lot of the flavor, so I wouldn’t sub regular potato for it. Corn tortillas, on the other hand, would be great. :)
I loved this, but it was a bit too spicy for my 4-yr-old. Next time, I’m going to use a regular sausage instead of chorizo and mole sauce instead of regular enchilada sauce.
As a new cook I’m so happy I found your blog. It has great ideas, I love that I can follow alongside the pictures since I am hesitate about my skills and my family loves the flavor and variety of the recipes I find here. THANK YOU SO MUCH!!!
BTW my dad could not wait until this was out of the oven, he was eating the stuffing as I was wrapping :) I guess it was a huge success!
Beth, thank you so much for your blog! I love how much flavor and health you put into food, while keeping it affordable.
We made your refried beans, then tried this recipe with your enchilada sauce – Fantastic! I thought the sweet potato thing might be sort of weird, but it was awesome! Rich, spicy, savory, and just a hint of sweet. My boyfriend tried to claim them all for his lunches XD
My first budget-byte dinner ever! Made this last night and it was such a hit! I had a ton of the spicy Italian sausages from Costco in my freezer, so I used that instead. Also, finding enchilada sauce was near-impossible in Montreal, so I improvised with chili seasoning but still following the rest of the enchilada sauce recipe. So happy with the results! Thanks so much for the recipe!!
These look delicious and I think I have everything to make them. Can’t wait!!! Thanks!
I’ve featured this recipe on my blog: http://dontboilmybooks.weebly.com/1/post/2012/11/sweet-potato-madness.html
A couple of things about this recipe: first, I used Tofurky (meatless) chorizo and it worked wonderfully. Second, I bought a bag of the pre-shredded coleslaw (on sale for $1) and mixed it with a little mayo and some lime juice, and it was a great accompaniment to the enchiladas. I ended up arranging each bite of enchilada so that a little of the coleslaw was included. It was an awesome cool/tangy contrast to the spiciness of the enchiladas (and of course I used your red enchliada sauce recipe)! Thanks for another great recipe!
These are NOT enchiladas, they are smothered burritos. And using canned enchilada sauce? Ugh. Nobody should ever use or recommend that stuff. It’s disgusting, not authentic, and tastes awful.
Made these tonight and they were delicious!! Thank you for sharing this recipe! I’m going to add your blog to my reader. :)
Thank you so much for this recipe. You are single handedly helping a broke twentysomething eat delicious nutritious meals.
I made this recipe with green enchilada sauce, spicy Italian sausage, and topped off the baked finished product with avocado slices and a dash of cumin. It’s delicious!
flour tortillas for enchiladas?? what kinda bastardized mexican food is this??
If you don’t like it, don’t eat it, since no one is forcing you to do anything!!!
I know I am way late, but these are AMAZING. I used Trader Joe’s soy chorizo and a green pepper (had both on hand). I already want to make it again — and we still have 8 enchiladas as leftovers (I was able to fill 12 corn tortillas).
You know how good it is when you are eating while writing a review for it. Yes, its that yummy! Thank you for the wonderful,easy,cheap recipes!
Having a hard time imagining paring the sweet potatoes with enchilada sauce…but Dru lives his life for chorizo and he loves sweet potatoes more than anything so I’m going to have to make this in the near future. I can see the sweet potatoes being a great paring for chorizo so maybe I’ll love it. :)
Ashley
Just finished eating it! AMAZING!! I used Colombian sausage and my husband and I loved it. Thanks
These look fantastic! I’m going to try something similar for dinner tomorrow, but replace the chorizo with chicken and the flour tortillas with corn tortillas.
Your presentation is absolutely divine. We plan to adopt and foster more children and we need all the creative recipes we can get our hands on. Your step by step tutorials will help me so much in feeding hungry children in a snap. Thank you, Thank you, Thank you :)
My pick eater son loved these! You have so many fantastic recipes, and I can’t wait to try more of them.
This recipe is THE BOMB!!!
The entire family loved it! My 10 yr old had two servings and licked his plate clean!! I used thin corn tortillas, warmed in the microwave to make pliable. This was super easy and our new FAVORITE!!!!!
Omg, made these last night and they were amazing! I sautéed diced onion, added diced sweet pots, diced poblano & minced garlic. Once cooked I added chili powder, cumin, oregano, and I used soyrizo (vegetarian chorizo made outta soy) these were sooooo good! Thx
I used organic ingredients, and it only increased my cost by about 3 or 4 dollars. That includes everything for homemade enchilada sauce too :)
I made this tonight using corn tortillas and since they don’t roll well unless dipped in hot oil, I layered it casserole-style instead. It turned out yummy. Oh, and I added a serranno pepper for a touch of heat. Thanks for the great recipe!
Wendy
Lots of chorizo here due to the large Basque community in Idaho. I decided to morph your enchilada filling into a tamale pie. It smells divine right now. I did add a can of petit diced tomatoes with juice to the filling and a cheddar cornbread topping. Leftovers will be great for lunch. Love your blog. :)
Made this last night with a few changes because I don’t eat sausage and didn’t have the right pepper.I did the following:
Sweet potato, Red and green bell peppers, Chicken, garlic, cheese and enchilada sauce . Then for spice I used Red cayenne, red pepper flakes, chili spices, and a bit a cumin. (I love hot foods if you cant tell.) It turned out fantastic!
Thank you so much for the recipe and ideas I love coming on here to learn more about cooking and trying different foods. I would have never of thought to use sweet potato like this if it wasn’t for you. Thanks and keep up the great work!
Your blog is excellent! I made this recipe last night and loved every last bite. I wrote all about it today in my blog. Pasta Puttanesca for dinner. Nervous about the anchovies but super excited at the same time.
http://aandnblackburn.blogspot.com/2012/01/chorizo-and-sweet-potato-echiladas.html
Regards, Allisa
Outstanding! The spicy Chorizo and the sweet potoatoes are amazing together. I am so glad I made a double batch- one for tonight and one for the freezer; already looking forward to thawing it out and baking it up!
Made this twice. The first time, followed your recipe. The second time decided to “mix it up” a bit and used green chili enchilada sauce. Both were great but the green chili sauce took it to another dimension! Yum! thanks for a great recipe – never would have thought to mix chorizo with sweet potatoes…perfect !
I just made these and they’re AMAZING! Oh my goodness. I added an onion to the veggie mix, used turkey sausage mixed with chili powder, cumin powder, cayenne powder and a dash of cinnamon. Instead of flour tortillas, I used corn. I can’t believe how good they are! Thank you SOOO much for sharing.
These were SOOO good!
Michaela, Edm.AB.CAN
i was a little confused when it said sweet potato, i went out and bought them, but looking at your pictures you used something else i think. Delicious though
Really delicious. Made this recipe with approximate ingredients, but otherwise followed the directions. Let me say that OMG, the sweet potatoes were a great idea.
I’ve always thought enchiladas would be time intensive and difficult but this recipe was easy, delicious, and now I have 5 servings in the freezer! I also made the red sauce you recommended- it’ll be hard to go back to the canned stuff at the store. Thank you thank you thank you!
I’ve commented on this post before, but I had to do it again. The first time I made these, i used field roast chipotle sausage and store-bought enchilada sauce, and the result was disappointing.
I had to try again though, and this time I made some different substitutions. I used soyrizo, half of a vidalia onion, and a small jalapeno (instead of a poblano) in the filling, i made my sauce from scratch, and used corn tortillas.
The result was AMAZING. Thank you, Beth, for posting these delicious recipes to give me ideas!
made these the other night for my husband and i. he loved them and i now crave them daily!
I made this for my husband who is a huge chorizo fan and he loved it! He said “feel free to make this again!” Thank you for the recipe and love your site!
James – I doubt you need an answer for this anymore but if you do Yves puts out a soy based chorizo that’s good. I find it frequently at the Grocery Outlet (a west coast chain of discount food stores). I can’t tell you if it tastes like regular chorizo because I’ve never had it. xD Soyrizo’s really good, though. :)
Made this and loved it! Great combo of a lil’ heat and sweet. Love this site so much. Thanks for your creative ideas and amazing recipes!
Made these last night for dinner. I must admit that I was a little hesitant of the combination of flavours upon first read but it worked out so well. They tasted delicious! I added some cumin & chili powder to the vegies while they frying & also added some pinto beans which stretched the mixture even further. Big tick of approval from me!
Thank you for the amazing recipe! I made it vegetarian with Field Roast Chipotle sausages & it was PHENOMENAL! I’m kicking my old enchilada recipe to the curb and replacing it with this one :)
http://vegtastic.blogspot.com/2011/06/chorizo-sweet-potato-enchiladas.html
These were great! Impressed a date with them and fun to make
these were so delicious my husband and I loved them, he isnt even the biggest sweet potato fan and he love these! I cant wait to make them again!
I made these this weekend. Delicious! I doubled the recipe, but instead of adding an extra poblano pepper, I added a sweet red bell pepper. And also half a serrano pepper, for a little extra heat, which I enjoy. It was so good that me and my boyfriend ate pretty much the whole thing over the weekend, leaving only 2 remaining enchiladas for leftover lunch bags. Oh well. I’ll have to make it again soon. Thanks! This is my favorite cooking blog.
I just made these. Soooo good! Thanks for this great recipe <3
Made these tonight and LOVED them. My boyfriend had 4! Thank you so much!
I tried this recipe the other night and they are excellent!
I used fresh local made chorizo and locally made flour tortillas. Very good and easy to make. Thanks!
Trader Joe’s makes the best veggie chorizo, but there is also the Soyrizo brand if you don’t have a trader joes nearby. I personally am going to try these with the Field Roast brand Mexican chipotle sausages (vegan, i think).
I made these tonight and love them! Grocer was out of stock on chorizo so I used turkey sausage that I mixed with the ingredients that go into chorizo (http://www.cooks.com/rec/doc/0,1927,158181-240202,00.html) and let it sit while I did the veggies. Absolutely two nomz up!
Not true. My Mexican Cookbook says you can make it with either Flour or Corn tortillas. And the real mexcican restraunts always serve my enchiladas with flour. I love corn for my tacos but never my enchiladas.
These look yummy. But, these are not enchiladas-they are more like burritos. Enchiladas are never made with flour tortillas- always made with corn tortillas.
These sound SO crazy good. Definitely gonna be one of next week’s dinners! =]
Made these last night…YUM. I love how the sweetness of the potatoes compliments the spicy of the chorizo. It’s amazing.
I’m going to try vegan-izing these! i’ve already saved the recipe to my online cookbook (http://cookmarked.com) and can’t stinkin wait. great work, Beth!
I couldn’t find chorizo at my grocery store, lame. I bought ground turkey with taco seasoning mixed in. They also didn’t have poblanos so I am trying cubanelles. Still came out amazing. thank you! Yum yum yum…oh, I also had fresh salsa and sour cream on the side :D
For a vegetarian substitute, there are plenty sold as “soyrizo” and they’re readily available at most grocery stores, often where the tofu is stocked. It crumbles quite well, and I’m looking forward to using it to make this recipe!
Beth, is there a way to bookmark ‘favorites’ or save the recipes i plan to make on this blog??? i always think about it as I’m going through but forget to write them down…Thanks!
“Yum” is right. I haven’t had chorizo since I was in Spain and that was over a year ago! I think I need to try it again and make this recipe!
Cuidado, tío. Chrorizo español y chorzo mexicano son bastante distintos. =)
James, I’m not very familiar with vegetarian meat substitutes but I would check out your local health food stores because I think that I have seen a vegan “chorizo” before.
Oh, look, this company makes one: http://www.lightlife.com/product_detail.jsp?p=smartsausageschorizo (if it doesn’t crumble, just chop it up before cooking).
Or, if you want to make your own, there are quite a few recipes out there… I did a quick google search and a bunch came up :)
Beth, do you know of a vegetarian substitute for the chorizo that would work? That looks awesome!
Though I haven’t yet cooked this recipe myself, there are three soy based Chorizo products that I know of:
http://www.elburrito.com/soyrizo.html
http://www.friedas.com/soyrizo/
http://www.melissas.com/Products/Products/Soyrizo.aspx
I’ve used the El Burrito brand and it was DELICIOUS. I put it in scrambled eggs and made breakfast burritos out of it after Whataburger got me obcessed with their chorizo taquitos. Hah!
I can tell you that the El Burrito brand had pretty much the same consistency as the real thing, but I’m not sure about the others because I’ve not tried them.
Hopefully this helps!
Thanks for sharing!!
If you have a Trader Joes nearby, their soy chorizo is WONDERFUL. I’m a vegetarian and use it all the time.
I made this recipe and it was quite good, but I subbed corn tortillas for flour. Important, I think, because flour tortilla enchiladas tend to get gluey when baked in sauce . . . I’m surprised people liked it with flour tortilla, actually. I guess it depends on what kind of enchilada sauce you use.
I would do it after baking so that I can just warm up the frozen portions in the microwave. Since the filling is already cooked, the baking only really serves to warm everything through and allow the sauce to soak into the tortillas. So, you can really freeze before or after baking and it would be fine.
Beth, do you freeze before or after baking?