We're big on mexican food in this house. I saw a recipe for these enchiladas and was highly intrigued. Since I have a lot of sweet potatoes from my in-laws' garden, I was happy to find something new to use them. Even if you're not a fan of sweet potatoes, they take on such a different flavor because of the chorizo. Just a warning... Poblano peppers are not usually too spicy, but the one I used had quite a bit of kick to it. My kids can handle spicy food, but it was a bit too spicy for two of them. I altered the recipe a bit because there was not nearly enough filling. I like to top enchiladas with sour cream and sliced green onions.
2 tbsp vegetable oil
2 medium sweet potatoes, peeled and cut into 1/2" cubes
1 medium poblano pepper, seeded and diced
2 cloves garlic, minced
20 oz Mexican chorizo (this is the soft, fresh meat -- not the Spanish cured)
10 (8") flour tortillas
1 recipe red enchilada sauce
1.5 cups shredded cheddar cheese
Preheat the oven to 375. Coat a 9x13 baking dish with nonstick cooking spray.
In a large skillet, heat the vegetable oil over medium heat. Add the sweet potato and poblano and saute for about 10 minutes, until the sweet potato begins to soften. Add the garlic and chorizo, breaking up the sausage as it cooks. Cook about 10 minutes.
Fill each tortilla with some of the filling. Roll and place seam-side down into the baking dish. Pour the enchilada sauce on top of them evenly and top with shredded cheese. Bake 18-20 minutes or until cheese has melted and sauce is bubbly.
To freeze: Assemble but do not bake. Cover with wrap and foil. At least partially thaw and follow directions above, adding 10-15 minutes to the baking time.