Chorizo Enchiladas

Name: Chorizo Enchiladas
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 453.59 g chorizo sausage (mild); 1 green pepper; 1 jalapeno pepper; 236.59 ml mozzarella cheese (grated); 236.59 ml cheddar cheese (grated); 8 large flour tortillas; 9.85 ml garlic powder; 4.92 ml onion powder; 2.46 ml dried oregano; 14.79 ml chili powder; 2.46 ml dried basil; 2.46 ml ground black pepper; 0.61 ml salt; 2.46 ml ground cumin; 4.92 ml dried parsley; 59.14 ml salsa; 170.09 g can tomato paste; 473.18 ml beef broth

Submitted by ms.susan

"These are faily quick and easy to make. I like a dollop of sour cream on mine, but Andy prefers salsa! Add a side of sweet corn and a green salad et voila! A dinner worthy of guests!"

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photo by justcallmetoni

Ready In:: 1hr 15mins
Ingredients:: 18
Serves:: 4

ingredients

453.59 g chorizo sausage (mild)
1 green pepper
1 jalapeno pepper
236.59 ml mozzarella cheese (grated)
236.59 ml cheddar cheese (grated)
8 large flour tortillas
Enchilada Sauce
9.85 ml garlic powder
4.92 ml onion powder
2.46 ml dried oregano
14.79 ml chili powder
2.46 ml dried basil
2.46 ml ground black pepper
0.61 ml salt
2.46 ml ground cumin
4.92 ml dried parsley
59.14 ml salsa
170.09 g can tomato paste
473.18 ml beef broth

directions

Heat oven to 400F.
Remove sausages from casings. Finely chop jalapeno pepper. Dice green pepper.
Fry sausages and peppers until peppers are limp and meat is thoroughly cooked. You may add 1/2 cup of water and cook on medium until water has evaporated.
Take a tortilla, cover 2/3 of it lightly with the shredded mozzarella cheese and 1/8 of the sausage and pepper mixture, then roll up the tortilla and place it in a greased casserole pan. Continue until all tortillas are filled and rolled.
In a small saucepan, combine all the sauce ingredients and simmer for 15 minutes.
Cover with Red Enchilada sauce, making sure each enchilada is thoroughly coated. Cover the whole casserole with grated cheddar cheese. Cover and bake in a 400 F oven for 30 minutes or until the cheese melts and the sauce is bubbling.

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Reviews

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.

MrsDrewsMom
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.

Ms. DMAC
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!!

TrickyClimber
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.

justcallmetoni