Posted by Megan | Dinner, Global, Mexican, Misc, Sides

We have been craving one of our favorite dishes, a sweet potato and chorizo enchilada, for some time now. So after a little weekend getaway and a bit of kayaking in the rain, a spicy, hearty dinner seemed to be in order to top off the weekend. To make the meal even more enticing, we made a Mexican grilled corn recipe that I found on Pinterest, that we have been putting off trying all week. After getting everything ready to go, it became a matter of timing because both the corn and enchiladas had to go in the oven at about the same temperature, but for different amounts of time. However, nothing was incredibly challenging about this meal and the best part was there was hardly any clean-up! Another perk is that we get to enjoy the enchiladas a couple more nights 🙂

Chorizo and Sweet Potato Enchiladas (adapted from Budget Bytes; serves 8)
2 tbsp vegetable oil
1 medium (1 lb) sweet potato
1 medium poblano pepper
2 cloves garlic
3 links ~ 3/4 lb chorizo
10 taco size tortillas
1 can enchilada sauce (we prefer a red sauce for this recipe)
1.5 cups shredded cheese


Peel sweet potato and cut into half inch cubes. Remove stem and seeds from poblano pepper and dice into half inch pieces. Mince the garlic. Cook these three items in a skillet over medium high heat until soft (about 10 minutes). Squeeze chorizo out of casing into skillet and cook until brown (about 5 minutes).

Spray casserole dish with non-stick spray and preheat oven to 375 degrees (we did it at 350 degrees this time, because of the corn, and then broiled it for several minutes after taking the corn out). Scoop about 1/2 or 3/4 cup of mixture into each tortilla. Fold in the ends and roll the tortilla before placing into baking dish. When all 10 tortillas are filled and packed into the dish, pour the enchilada sauce over them before topping with cheese. (We had some extra cotija cheese that we were using for the corn so we sprinkled this on in addition to the Mexican cheese mix). Bake about 20 minutes, or until edges are golden brown or bubbly.

Recipe: Budget Bytes: Chorizo and Sweet Potato Enchiladas

When it came to the corn, the original recipe called for 6 corn husks and required being grilled over an open flame. We only had 2 corn husks and no open flame, so we adapted our corn cooking from a Budget Bytes corn recipe and used the sauce from the Mexican Grilled Corn Recipe to make somewhat of our own recipe!

Mexican “Grilled” Corn ingredients (adapted from Dishy Goodness; serves 4)
1/4 cup Vegenaise (we used light mayonnaise)
3 tbsp sour cream
3 tbsp minced fresh cilantro leaves
1 medium garlic clove, minced
1/2 tsp chili powder
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
4 tsp juice from a lime
1 oz grated Cotija cheese (she demands you get this cheese and we have to agree-it’s absolutely wonderful AND great to snack on!)
6 large ears of corn husks


We halved the sauce recipe other than the garlic and the cheese, since we were only using two corn husks. You can look at the blog to see how she grills the corn, but all we did was stick it in the oven at 350 degrees for 35 minutes, still in the husk. You have to remember to wear oven mitts to remove it, give it a few minutes to cool, and then peel the husks off and spread the dip on. In order to make the dip, you just combine all the ingredients and refrigerate it until the corn is ready! It’s also a really good dip to snack on with some tortilla chips.

Recipes: Dishy Goodness: Mexican Grilled Corn and Budget Bytes: Oven Roasted Corn

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