Chorizo and Sweet Potato Enchiladas

Who’s ready for Cinco de Mayo? *Raises hand* Well, it’s not here yet, so go ahead and whip up a Margarita or grab an ice cold Corona and make these bad boys to hold you over until that glorious May day.These things will make your taste buds do the Macarena. So much flavor!

To see how to correctly fold your enchiladas…click HERE.
2 small-medium sized sweet potatoes
1 lb chorizo
1 poblano pepper
5 taco sized multi-grain tortillas
1/2 tsp garlic powder
1 (10 oz) can enchilada sauce
1 cup shredded cheddar cheese
2 tbsp coconut oil
Peel the sweet potato and cut into small cubes. Remove the stem and seeds from the pepper and cut into 1/2 inch pieces. Heat oil in skillet and add sweet potato, garlic and poblano then cook on medium heat until softened. Squeeze the chorizo from it’s casing and add to skillet. Cook until browned (about 5 minutes).

In the meantime, preheat the oven to 375. Grease a large casserole dish with coconut oil. Add about 1/2 cup sweet potato/chorizo mixture to each tortilla, roll and fold ends in. Cover the folded enchiladas with enchilada sauce. Top with cheese mixture and bake for about 20 minutes.

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