Chorizo + Sweet Potato Enchiladas

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Turkey is heinous. It is the worst of the meats. Don’t argue. It’s a fact.

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We settled on a Mexican Fiesta Feast for our first married Thanksgiving.

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Y’all, I even impressed myself with the mass quantities of food I was able to put together in mere hours.

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All I needed was an apron to complete the look of perfect wife. *toots own horn*

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The mammoth enchilada seen with chicken + corn tacos, roasted brussels sprouts, & homemade Mexican rice. Not pictured: boxed red wine.

Time: 45 minutes (prep + cooking) | Serves: 8 enchiladas


  • 8 whole wheat enchilada size tortillas
  • 1 sweet potato, peeled + chunked
  • 1 lb. of chorizo
  • 1 jalapeno, diced
  • 2 tbsp. of garlic, minced
  • 1 jar of enchilada sauce
  • 2 cups of shredded cheese, hot pepper style used here
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil over high heat in a large, nonstick skillet
  • Add sweet potato + jalapeno + garlic + S+P, cook until potatoes are soft, 10-15 minutes
  • Add chorizo and cook completely, about 5-7 minutes
  • Scoop 1/8 of the mixture into a tortilla with a pinch of cheese & roll
  • Place each enchilada in a greased baking dish or lined baking sheet, putting them tightly together
  • Top enchiladas with enchilada sauce and remaining cheese
  • Bake for 20 minutes or until cheese is melted and golden brown
  • Gorge!

Idea came from:




2 thoughts on “Chorizo + Sweet Potato Enchiladas

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