Chorizo & Sweet Potato Enchiladas

Who knew a tiny little city, which by the way I have never heard of, could kidnapped my fireman this week.  Hays, Kansas and pheasants in the rooster form.  November is here, and that means so is hunting season.  Our (his) bird dogs went nuts with excitement when he began to pull out the crates and bright orange gear for his annual trip.  The shotguns on the floor of our bedroom were barely visible last night while our Brittany laid on top of them- ensuring that her favorite man would not leave her behind for this trip.  Those dogs know what lay ahead, I guess..those roosters seem to be quite popular.  So popular that when we were determining our wedding date, Jordan made it a point to state that we should not get married between the months of November and February for fear of facing an upset wife as a result of leaving me during our anniversary for a hunting trip.  I was informed I would loose that battle.  I personally don’t see the appeal of it, but to each his own, and I still love him, anyway.
So what am I to do for the week?  Only naturally would I be in the kitchen.  While my love affair with the skillet is true, I did want to spend some time making a dent in the growing pile of my favorite magazines (the holiday editions are here!) and of course with my DVR’d trash TV.  So, this afternoon I whipped up an easy dish that would for sure leave me with leftovers for the rest of the week to snack on while catching up on my magazine reading, with the glow of a yummy fall candle and showing the love for tacky television.
I had leftover goat cheese from last weekend’s Supper Club, and didn’t want it to go to waste.  I used it to replace a crumbly cotija cheese typically used in Mexican cooking.  It worked.. maybe even tasted better.
I’m off now, Real World, Jersey Shore, and Real Housewives are calling my name- and there is no one here to make fun of me while I’m watching it :)
Chorizo, Sweet Potato
& Goat Cheese Enchiladas

INGREDIENTS
Cooking spray
3 link spicy chicken chorizo sausage, casings removed (such as al fresco)
2.5 cups peeled and cubed sweet potatoes (about 2 medium)
1 medium poblano pepper, seeds, ribs, and stem removed, diced
1 cup red onion, sliced thin
2 cloves garlic, diced
4 ounces fresh goat cheese crumbles
12 (6-inch) corn tortillas
1/2 cup shredded Monterrey Jack cheese
1 (15 ounce) jar red enchilada sauce

1/2 cup chopped fresh cilantro
DIRECTIONS
Heat cooking spray in a large skillet over medium high heat, add the sausage into the skillet, breaking up the meat as it cooks, browning until cooked through, about 5 minutes.  Remove from pan, allowing to drain on a paper towel.  Wipe out the skillet, reserving about 1 teaspoon drippings. Sauté the sweet potato, poblano pepper, and onion until onion is softened, about 10 minutes.  Add in garlic and cook for another 1-2 minutes.  Add the sausage back to the skillet and heat through.Spray a 9X13 baking dish with non-stick spray and preheat the oven to 375 degrees.  Pour about 1/2 cup red sauce, coating the bottom of the pan.  Working with a single tortilla, place about 2 teaspoons goat cheese crumbles down the middle of the tortilla.  Top with a heaping 1/4 cup potato/chorizo mixture.  Roll tightly and lay seam side down in your casserole dish.  Repeat with remaining tortillas.

Pour the remaining sauce over the rolled tortillas and top with shredded cheese.  Bake in the oven until edges begin to bubble, about 20-25 minutes.

Garnish with chopped cilantro and sour cream as desired.

Nutrition Information
Serves 6 (2 enchiladas each)
Calories: 386
Fat: 15 g
Carbohydrates: 53 g
Fiber: 8 g
Protein: 17 g

 

Comments

  1. Oh this looks amazing!

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