Sweet Potato and Chorizo Enchilada

Created exclusively for NC SweetPotato Commission by
Babalu Tapas & Tacos
Chapel Hill & Charlotte, NC


Sweet Potato & Chorizo Enchiladas

  • 2 tablespoons canola oil or vegetable oil
  • 2 medium sweet potatoes, peeled and cut into ¼-inch dice
  • 1 pound chorizo, casings removed
  • 1 fresh poblano pepper, seeded and cut into ¼-inch dice
  • 1 small red onion, cut into ¼-inch dice
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped green onions
  • Salt and black pepper to taste
  • Eight to ten 6- or 7-inch flour tortillas
  • 2 cups tomato chili sauce, recipe follows


  • Pickled red onions, recipe follows
  • Roasted poblano crema, recipe follows



For the enchilada filling:

  1. Line a large dish with paper towels.
  2. Heat a large sauté pan on high heat, add oil to the pan
  3. Add sweet potatoes and cooked until caramelized.
  4. Remove the pan from heat.
  5. Use a slotted spoon to remove the sweet potatoes from the pan to the paper towel-lined dish.
  6. Set the potatoes aside.
  7. Return pan to stove. Set heat to medium-high heat.
  8. Add chorizo and cook for 3-4 minutes.
  9. Add, peppers, onions, shallots, garlic, and cook until the poblanos are “al dente” approximately 4-5 minutes.
  10. Remove the pan from heat.
  11. Place chorizo mixture in a large bowl along with sweet potatoes, cilantro and green onions. Season with salt and pepper to taste.
  12. Cool mixture. Filling may be prepared the day before and refrigerated in a covered container.

Prepare the enchiladas:

  1. Pre-heat the oven to 375 degrees, grease a 3-quart baking dish.
  2. Spread 1 cup of the chili sauce on the bottom of baking dish.
  3. Lay one flour tortilla on a clean work surface.
  4. Spread ½ cup of the filling near the center.
  5. Roll the tortilla around the filling, making sure the filling is spread evenly across the length of the roll.
  6. Place the roll seam side down in the baking dish and continue with remaining tortillas.
  7. Evenly pour the remaining 1 cup of sauce over the enchiladas in the baking dish.
  8. Bake enchiladas uncovered in preheated oven for 20-25 minutes. Remove pan from oven.
  9. Drizzle the poblano crema over the enchiladas.
  10. Garnish with pickled onions, chopped cilantro and queso fresco.

Makes 4 servings

Babalu Tomato Chili Sauce


  • 1 tablespoon garlic oil
  • 2 to 3 fresh Fresno chilies, seeded and cut into ¼-inch dice
  • ½ of a red bell pepper, seeded and cut into ¼-inch dice
  • 2  cloved garlic, chopped
  • one 28-ounce can crushed tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt


  1. Place a medium-size stock pot over high heat.
  2. When pot is heated, add add garlic oil, onions, Fresno chilies and red pepper, reduce heat to medium-high and saute the vegetables until they are slightly charred on the bottom.
  3. Stir and continue to cook for 3-4 minutes, reducing heat if necessary so that vegetables don’t burn.
  4. Add garlic to the pan and cook until fragrant, approximately 30-45 seconds.
  5. Add paprika, cumin, red pepper and coriander to the pan and cook for  1-2 minutes, stirring frequently.
  6. Reduce heat to medium and add tomatoes stirring to combine all ingredients.
  7. Reduce heat to low and simmer for 20 minutes.
  8. Remove sauce from the heat. Season to taste with salt and pepper.
  9. Cool sauce. Sauce may be made a few days before and refrigerated in a covered container.

Makes approx 4 cups

Babalu Roasted Poblano Crema


  • 2 poblano peppers, roasted, peeled and stem and seeds removed
  • 1 cup Mexican crema, or sour cream
  • ¼ cup packed cilantro leaves
  • Juice of 1 lime that has been spilt in half and grilled cut side down
  • 1 to 2 teaspoons salt, or to taste
  • 2 tablespoons of honey


  1. Combine all ingredients in a blender or food processor and blend until smooth.

Makes about 1½ cups.

Recipe analyzed for 4 servings of enchiladas
using 1/2 of the Bablu Tomato Chilis Sauce recipe,
1/2 of the Bablu Roasted Poblano Crema recipe and
1 1/4 teaspoons of salt.