Chorizo Enchiladas
Get ready to spice up your dinner table with these irresistible Chorizo Enchiladas! Packed with the bold, smoky flavor of fresh chorizo sausage, these enchiladas are wrapped in soft, pliable corn tortillas and smothered in rich red enchilada sauce. The diced onion and minced garlic add aromatic depth, while a generous topping of melted Mexican cheese blend ensures every bite is irresistibly gooey. Garnished with fresh cilantro and paired with a dollop of sour cream, this hearty dish is oven-baked to perfection, offering a satisfying mix of textures and flavors. Perfect for busy weeknights or cozy family dinners, this recipe is as easy to prepare as it is delicious, with just 15 minutes of prep time and a guaranteed wow factor. Embrace the vibrant taste of Mexican cuisine in a dish that's comfort food at its finest!
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Recipe Information
Ingredients
- 1 pound Chorizo sausage (fresh, uncooked)
- 12 pieces Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 2 cups Red enchilada sauce
- 1 medium Yellow onion (diced)
- 2 cloves Garlic cloves (minced)
- 2 tablespoons Vegetable oil
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the vegetable oil.
Add the diced onion to the skillet and sauté for 3-4 minutes, until it starts to soften.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the chorizo to the skillet, breaking it apart with a wooden spoon, and cook for 7-8 minutes, or until fully browned and cooked through. Remove from heat.
Warm the corn tortillas in the microwave or in a dry skillet for about 15-20 seconds to make them pliable.
Spread 1/4 cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
Spoon 2-3 tablespoons of the cooked chorizo mixture into the center of each tortilla, then sprinkle with a pinch of shredded cheese. Roll the tortilla tightly and place it seam-side down into the baking dish.
Repeat with the remaining tortillas, chorizo mixture, and cheese until the baking dish is filled.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, making sure they are fully covered.
Sprinkle the remaining shredded cheese evenly across the top of the enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let cool for 5 minutes. Garnish with chopped cilantro.
Serve warm with sour cream on the side, if desired.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 362 mg | 28% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
