Chorizo and Sweet Potato Enchiladas
Ingredients:
- vegetable oil - 2 T
- sweet potato - 1 medium (1 pound)
- poblano pepper - 1 medium
- garlic, minced - 2 cloves
- chorizo - 3/4 pound
- taco size tortillas - 10
- enchilada sauce - 15 ounce can
- shredded cheese (your choice) - 1 1/2 cups
Instructions:
Peel sweet potato, cut into half inch cubes. Remove stem and seeds from poblano, cut into half inch pieces. Add oil to a skillet, cook sweet potato, poblano and garlic, over medium heat for 8 - 10 minutes until they begin to soften.
Remove casing from chorizo, add to the skillet. Break up the meat, cook for 5 minutes until thoroughly browned.
Coat a large casserole dish with non-stick spray. Place about ¾ cup of chorizo sweet potato filling into each tortilla. Fold in the ends and roll the tortilla up around the filling. Place tortillas in the baking dish. (They should fit tightly in casserole dish to prevent unrolling.) Pour enchilada sauce over the tortillas, sprinkle cheese over the top.
Bake in a preheated 375 degree oven for 20 minutes, until the edges begin to bubble. Serve hot.
