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

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

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

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

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

Ingredients:

• 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: http://www.budgetbytes.com/2011/02/chorizo-sweet-potato-enchiladas/