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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
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.