Chorizo and Sweet Potato Enchiladas

Ingredients

• 1 sweet potato
• 1 poblano pepper
• 2 cloves garlic
• 2 Tbsp vegetable oil
• 3 links 3/4 lb. chorizo
• 8 7- inch tortillas
• 1 batch homemade enchilada sauce
• 1.5 cups shredded cheese
• 3-4 green onions, sliced

Directions

1. Peel the sweet potato, then dice it into small cubes, about 1/4-inch. Cut the stem from the poblano, remove the seeds, and chop the pepper into 1/4-inch pieces too. Mince the garlic. Warm the vegetable oil in a large skillet over medium heat, then add the sweet potato, poblano, and garlic. Sauté until the vegetables start to soften, about 5-7 minutes. Squeeze the chorizo from its casing straight into the skillet. Keep cooking over medium heat, stirring and crumbling the chorizo as you go, until it is cooked through, 5-7 minutes more.
2. Coat a large casserole dish with non-stick spray, and heat the oven to 375ºF. Spoon about 1/2 cup of the chorizo sweet potato filling onto each tortilla, then roll it into a cigar-like shape. Set the filled tortillas in the dish with the seams facing down. Nestle them in close so they fill the dish and keep one another from unrolling.
3. Pour the enchilada sauce over the rolled tortillas, then cover them with the shredded cheese. Bake until the edges start bubbling, about 20-25 minutes. Once baked, finish with the sliced green onions. Serve hot.