Chorizo and Sweet Potato Enchiladas
Shopping at Viroqua Food Co+op
Ingredients
For Enchiladas:
5 tablespoons extra virgin olive oil, divided
2 tablespoons Gentle Breeze honey
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon cayenne pepper
¼ teaspoon sweet paprika
½ teaspoon cinnamon
2 pounds sweet potatoes, scrubbed and cut into 1-inch cubes
1 pound chorizo
2 ounces fresh spinach, roughly chopped
2 limes, zest and juice
1 package Tortilleria Zepeda yellow corn tortillas
2 ounces Hidden Springs Creamery Farmstead Feta, crumbled
For Sauce:
¼ cup butter
¼ cup all-purpose flour
2 cups vegetable broth
1 [4-ounce] can green chilies
½ teaspoon cumin
4 ounces Hidden Springs Creamery Farmstead Feta, crumbled
Directions
Preheat the oven to 375 degrees F.
To make the enchiladas, whisk four tablespoons of the oil, honey, salt, chili powder, cayenne pepper, sweet paprika and cinnamon in a large mixing bowl.
Add the cubed sweet potatoes to the bowl and toss to cover the potatoes in the mixture.
Transfer the seasoned sweet potatoes onto a baking sheet. Put the sheet into the oven and bake for 20 to 30 minutes or until cooked through. Stir frequently to prevent the honey from burning.
Reduce the oven to 350 degrees F.
Heat the remaining 1 tablespoon of olive oil in a frying pan on medium-high heat. Add the chorizo and cook, stirring frequently to break into small pieces, until well browned.
Return the cooked sweet potato to the large bowl along with the cooked chorizo, spinach, lime juice and zest. Stir until mixed. Set aside.
For the enchilada sauce, melt the butter over medium-low heat. Whisk in the flour until it's smooth and the butter has been absorbed. Continue cooking, stirring constantly, until the flour is lightly toasted. Gradually add the stock, stirring constantly until the sauce is smooth. Add the chilies, cumin and feta to the sauce and stir over medium-low heat until the feta is mostly melted.
Add half the sauce to the bottom of a 9x13-inch baking dish.
Assemble the enchiladas by placing ⅓ cup of the sweet potato mixture onto a tortilla, then roll it up and place it in the baking dish seam side down. Repeat for all the tortillas, and pack them tightly to keep the tortillas from unrolling.
Pour the remaining sauce over the rolled enchiladas and crumble an additional two ounces of feta over the top.
Cover the baking dish with aluminum foil, and bake the enchiladas at 350 degrees F for 20 minutes. Remove the foil and bake for 15 to 20 minutes or until bubbling. Let the enchiladas cool for 5 to 10 minutes before serving.
Suggestions
Allison Sandbeck uses Westby Co-op Creamery butter, Meadowlark Organics all-purpose flour, Levi Miller sweet potatoes and more produce from local farms all found at Viroqua Food Co+op.
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