Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
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.
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Dndjdk Ieeiieiei
[email protected]These enchiladas are a bit time-consuming to make, but they're worth it. They're so delicious!
Hareem Fatima
[email protected]I made these enchiladas for my vegetarian friend and she loved them! I used black beans instead of chorizo.
Justin Hall
[email protected]I added some black beans to these enchiladas for extra protein. They were a great addition.
revi tuks
[email protected]I've made these enchiladas with both red and green enchilada sauce. They're both delicious, but I think I prefer the green sauce.
Leonel Bustillos
[email protected]These enchiladas are perfect for a party or potluck. They're easy to make and they're always a hit.
Tasme Sakima
[email protected]I love the flavor of these enchiladas. The chorizo gives them a nice smoky flavor.
Tadiwanashe Danha
[email protected]These enchiladas are a great way to use up leftover potatoes and chorizo. They're also a great meal to make ahead of time.
Narayan chaulagain Chaulagain
[email protected]I've made these enchiladas several times and they're always a crowd-pleaser. They're easy to make and they taste amazing.
Sp Nj
[email protected]I made these enchiladas for dinner last night and they were a hit! My family loved them.
Rob Benson
[email protected]These enchiladas were easy to make and they turned out great! I would definitely recommend this recipe.
Saddam Taz
[email protected]I had a hard time finding chorizo at my local grocery store. I ended up using ground beef instead. The enchiladas were still good, but I think they would have been better with chorizo.
Zariah Pope
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I would recommend using less chorizo if you don't like spicy food.
Subhani Nadaf
[email protected]I loved the flavor of these enchiladas. The chorizo gave them a nice kick. I would definitely recommend this recipe.
Sukhjit Kaur
[email protected]These enchiladas were delicious! The combination of potatoes and chorizo was perfect. I will definitely be making these again.
Tochukwu onyebuchi
[email protected]The recipe was easy to follow and the enchiladas turned out great. I would recommend using a good quality chorizo for the best flavor.
SYED ASIF SHAH
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them.
Ashfaq Khan
[email protected]These potato and chorizo enchiladas were a hit with my family! The filling was flavorful and the enchiladas were nice and cheesy. I will definitely be making these again.