So I chopped and sauteed everything according to direction, and pulled out a casserole dish. Budget Bytes says to coat the pan with non-stick cooking spray, but if you cover the bottom of the dish with a little enchilada sauce, it works just fine. I rolled the enchiladas, popped them in the oven, and 25 minutes later, I was rewarded with an outrageously delicious meal.
A few weeks ago, I was lurking over at Budget Bytes- one of my favorite blog haunts- and I came across the recipe for chorizo and sweet potato enchiladas. My initial thought was, all that crap? In enchiladas? No way. I think I've gotten too comfortable in my cheese and black bean enchilada rut. I sat on this thought for a week or so, and finally decided to be bold, and to try out this dish on a couple friends for dinner last night.
I stuck to the recipe pretty closely, except I used regular sized whole wheat tortillas for jumbo enchiladas, substituted Old El Paso sauce for Las Palmas, used Anaheim peppers since the store was out of Poblanos, and finally, used vegetarian chorizo instead of the meaty kind! That's right. Those chorizo enchiladas got vegatized!
Oh my, doesn't that look amazing? Trust me, they taste even better than they look! I told myself I would only eat 1, but that didn't happen- I ate a few :) The sweet potatoes give this dish a great chewy bite, and the Anaheims + faux chorizo give it just the perfect amount of spiciness! All three of my carnivorous friends said they were damn good too! This is a dish I will definitely make again. And again. And again.
Oh! And if you're looking for a meat-free chorizo, I used Field Roast's Mexican Chipotle Sausage, and I highly recommend it! The texture is dead on - it even comes in a casing- and the flavor is great. Moral of the story is that the vegatized version of the sweet potato and chorizo enchiladas were a huge hit, and I can't wait to make them again! Yum!