Chorizo Enchiladas Recipes

CHORIZO AND SWEET POTATO ENCHILADAS

Steps:

• Peel the sweet potato and cut it into small cubes (about 1/4-inch). Remove the stem and seeds from the poblano and also dice into 1/4-inch pieces. Mince the garlic.
• In a large skillet, sauté the sweet potato, poblano, and garlic in vegetable oil over medium heat until they begin to soften (about 5-7 minutes). Squeeze the chorizo out of it's casing into the skillet. Continue to sauté over medium heat, breaking up the chorizo into pieces as you stir, until the chorizo is cooked through (5-7 minutes more).
• Spray a large casserole dish with non-stick spray and preheat the oven to 375ºF. Scoop about 1/2 cup of the chorizo sweet potato filling into each tortilla, then roll into a cigar shape. Place the filled and rolled tortillas in the baking dish, seam side down. They should fill the dish and fit tightly against each other to prevent unrolling.
• Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20-25 minutes). Top with sliced green onions after baking. Serve hot.

CHORIZO ENCHILADAS

Steps:

• Preheat oven to 350.
• In a large skillet over medium heat, brown the ground beef and chorizo together. Once cooked through pour the meat through a strainer to get rid of all the grease. Return the meat to the skillet.
• Add all of the seasonings to the meat (dried oregano, salt, garlic powder, onion powder). Stir to combine.
• Prepare the tortillas for filling by heating a cast iron skillet with about 1/2 cup oil (canola or vegetable oil). Once the oil is hot enough that it sizzles when you dip in the tortilla then gently place one tortilla at a time into the oil. Allow the tortilla to fry in the oil for about 10 seconds, just long enough to get a slight coloring. Then flip the tortilla and fry the other side. Remove the tortilla, wrap it in a towel to retain the heat and continue with the remaining tortillas.
• If you want to dip each tortilla into the enchilada sauce this is the time to do it, then add the fillings.
• Spoon about 1/4 cup of the beef and chorizo mixture onto the tortillas, then roll and place in a baking dish, seam side down. Continue until all the tortillas are filled.
• Pour enchilada sauce over the top of the enchiladas.
• Bake at 350 for about 15 minutes, then open the oven, sprinkle cheese on the top of the enchiladas and continue baking for another 5 minutes.
• Serve warm with rice and beans, or a side salad for a complete meal.

CHICKEN AND CHORIZO SPANISH ENCHILADAS

Steps:

• Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
• To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
• Pour about one-third to one-half of the sauce into a large casserole dish.
• Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
• To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.

30 BEST WAYS TO COOK WITH CHORIZO

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• Organize all the required ingredients.
• Prep a chorizo recipe in 30 minutes or less!

CHICKEN & CHORIZO SPANISH ENCHILADAS

Steps:

• Brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. Reserve two tablespoons rendered fat from the pan and add bell peppers, onion, jalapeno and garlic. Saute until browned and softened, about five minutes.
• Add the bay leaf, paprika, cinnamon and salt and pepper. Cook til fragrant, 30-60 seconds. Add the chicken stock, tomatoes, tomato sauce and simmer to thicken the sauce, about 15 minutes.
• Pour about one-third to one-half of the sauce into a large casserole dish.
• Combine the cooled down chorizo with the chicken and half the cheese. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese.
• To serve, preheat the oven to 350 degrees F. Bake the enchiladas until hot through and brown and bubbly, 15 minutes.

PORK & CHORIZO ENCHILADAS

Steps:

• Heat the oil in a large, deep pan and fry the onions and garlic for about 10 mins. Add the spices and half the chilli, and cook for 1 min more. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour. Pour in the passata and 300ml water, then crumble in the stock cube. Pile in the peppers, stir, cover and simmer over a low heat for 30 mins until the meat and peppers are tender. Stir in the beans and two-thirds of the coriander.
• Meanwhile, tip the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and seasoning. Get out 2 ovenproof and freezer-proof dishes.
• Spoon the meat onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top and smooth it to cover the tortillas. Scatter each with half the cheese and remaining chillies. If eating now, heat oven to 190C/170C fan/gas 5 and bake for 25 mins until golden, then serve. If freezing, when cold cover with cling film and foil. Will keep for 3 months. To serve, thaw in the fridge and reheat uncovered as above, adding an extra 15 mins to the time, checking that it is hot all the way through. You can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then heat oven to 180C/160C fan/gas 4 and bake for 2 hrs. Don't put the frozen dish in a preheated oven as it might crack - it's better to let it heat slowly. Remove the foil and bake for 20 mins more. Serve with a green salad.

POTATO AND CHORIZO ENCHILADAS

Steps:

• For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
• For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
• Preheat the oven to 375 degrees F.
• Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
• In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
• Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
• While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
• Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

16 OF THE BEST CHORIZO RECIPES

Steps:

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• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!