Chorizo & Sweet Potato Enchiladas

$9.08 recipe / $0.91 each

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 some enchiladas.

I could have done this all from scratch and made my own tortillas and enchilada sauce but I was in a bit of a hurry so I used store bought for both. If you want to make your own tortillas, here is a recipe (and here is a low fat recipe). If you want to make your own enchilada sauce, here is a recipe for that as well.

I was expecting a serving to be two enchiladas but they were actually quite filling so I thought one per serving to be most appropriate, especially if you’re serving any side dishes. I’m going to be eating some spicy black beans & tomatoes that I had in the freezer (here is a quick seasoned black bean recipe if you’re in a hurry) and probably some brown rice. If I had remembered, I would have gotten the ingredients to make this spanish rice.

These enchiladas freeze well so if you’re cooking for yourself, go ahead and freeze half of them for later. You’ll be glad you did!

Chorizo & Sweet Potato Enchiladas

chorizo and sweet potato enchiladas

4.8 from 35 reviews
chorizo & sweet potato enchiladas
Prep time
Cook time
Total time
Total Cost: $9.08
Cost Per Serving: $0.91
Serves: 10
  • 2 Tbsp vegetable oil $0.06
  • 1 medium (1 lb.) sweet potato $0.82
  • 1 medium poblano pepper $0.46
  • 2 cloves garlic $0.14
  • 3 links (3/4 lb.) chorizo $2.80
  • 10 taco size tortillas $2.00
  • 1 (15 oz.) can enchilada sauce $1.49
  • 1½ cups shredded cheese $1.31
  1. Peel the sweet potato 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.
  2. In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of it’s casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).
  3. Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about ¾ 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.
  4. 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.


Step By Step Photos

sweet potato poblanoStart with a medium sized sweet potato and poblano pepper. Peel and dice the sweet potato. Cut the poblano into a small dice as well. Mince a couple of cloves of garlic (not pictured).

cook veggiesThrow the diced veggies into a large skillet with some vegetable oil. Cook over medium heat until they begin to soften (5-10 minutes).

chorizoThis is the chorizo I bought. Chorizo is a spicy, Mexican (or Spanish) style pork sausage. 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.

add chorizoSqueeze the chorizo out of its casing into the skillet. Break the sausage up with your spatula as it cooks.

cooked enchilada fillingCook until the chorizo is fully browned. 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.

tortillasThese are the tortillas I used. You can use flour or corn, whichever you like. I used the soft taco size (large but not burrito size large). You’ll need about ten.

fill tortillasScoop some of the filling into each tortilla and then roll up. Fold in the ends so that the filling does not spill out.

naked enchiladasPlace all of the filled and rolled enchiladas in a baking dish that has been coated with non-stick spray. Make sure they’re in there very snug so that they don’t unroll.

enchilada sauceThis is the enchilada sauce that I used… I accidentally bought a huge can (26 ounces) but only needed about half. Pour the sauce all over the enchiladas, making sure that they’re all covered.

enchiladas ready to bakeSprinkle the shredded cheese over top and place it in a preheated 375 degree oven. Bake until the sauce begins to bubble around the edges (about 20 minutes).

baked enchiladasAnd then when it comes out it will be all ooey, gooey and delicious! The enchilada sauce soaks into the tortillas making them all soft and tasty…

chorizo sweet potato enchiladasI had some green onions so I threw a few on top.

chorizo sweet potato enchiladas


  1. 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.

  2. 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!!! :)

  3. Blythe says:

    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.

  4. 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!

  5. Mary Conroy says:

    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!!

  6. Laura says:

    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.

  7. Liana says:

    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.

  8. 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!

  9. Alicia says:

    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!

  10. Katy says:

    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.

  11. Holly says:

    I used hot italian sausage because it was on sale and chorizo was not. Still delicious, if anyone else faces the opportunity.

  12. Lauren says:

    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.

  13. Lindsay says:

    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!

  14. Jessica says:

    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.

  15. Travis W. says:

    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!

  16. Blythe says:

    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.

  17. Jenny says:

    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!

  18. 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.

  19. Hermeeee says:

    I have made this so many times thank you soooo much!!! Also tried it with Trader Joes soy chorizo and mmmmmhmmm

  20. You can get a vegetarian version of the chorizo at the grocery store..its called SOYRIZO and is delicious!

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