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This recipe suffers from lack of details. After you fry the sausage, where does it go? In the tortillas or on top of them? When the sauce is simmered, do you leave the lid on or off? After pouring the sauce over the enchiladas to bake, do you cover with foil or leave open? What temperature is the oven? Since I had all of the ingredients on hand, I made guesses based on 20 years of cooking experience (sausage in tortillas, simmered with lid on, foil on 15 minutes, off 15 minutes while baking, 350? oven). The enchiladas were dry and lacked flavor, requiring additional salsa at the table for moisture and spice. I'd look elsewhere for a more detailed recipe.

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MrsDrewsMom February 27, 2013

Very good but the brand of chorizo I picked was not as good as others I have had. I will use this one again with a different brand. Thank you for posting.

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Ms. DMAC April 21, 2008

This was SOO delicious and super easy! I added 2 tbsp of lime juice to the sauce which made it even better IMO. THANK YOU!!

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TrickyClimber December 17, 2007

These were delicious and made a perfect centerpiece for our Mexican brunch. Trying to keep it lean these days so I used Happy Hippie's lowfat chorizo and reduced fat cheese (also sauted a little onion in with the peppers and chorizo. Yes, this made mine lighter and less gooey. But it worked because the sauce in this recipe is sooooo good. A definite keeper. Made for ZWT3 - Zingo.

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justcallmetoni July 07, 2007
Chorizo Enchiladas