Chorizo Enchiladas Recipe
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Prep Time
45 mins
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Cook Time
45 mins
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Servings
6
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Calories
1083 kcal
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Course
Dinner
Chorizo Enchiladas Recipe
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Chorizo Enchiladas are one of the most flavorful yet SUPER EASY Mexican inspired dishes you could make. Ground beef, chorizo, cheese and corn tortillas are baked in my homemade enchilada sauce for a fiesta in your mouth!
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Ingredients
for the enchilada sauce-
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 chicken bouillon cube
- salt to taste
- 3 cups chicken broth
for the tortillas and filling-
- 24 corn tortillas
- 1/4 cup oil neutral oil (like avocado, vegetable or canola) - may need extra
- 1 lb ground beef
- 1 medium onion diced
- 1 lb ground chorizo
- 24 oz shredded cheese any mixture of sharp cheddar, colby jack, monterey jack, etc. will do
toppings-
- sour cream optional
- red onion diced, optional
- tomatoes diced, optional
- cilantro fresh, chopped, optional
- avocado diced, optional
Instructions
prepare the enchilada sauce
- In a small saucepan over medium heat, add butter and flour and whisk to combine to create a roux. Cook for 2-3 minutes, stirring frequently.
- Stir in tomato paste, all spices and bouillon. Cook for a couple more minutes.
- Whisk in chicken broth and cook until thickened, about 3 minutes. Remove from heat and set aside.
prepare the meat
- Add diced onion, ground beef and chorizo to a large skillet and cook over medium/high heat until meat is browned and onions are soft. I like to get a little color on everything to ensure ultimate flavor, so I brown until meat is a bit crispy. Remove from heat and set aside.
prepare the tortillas
- Heat a small skillet over medium high heat and add about a 1/2 inch of oil. Once oil is hot and bubbly (about 350° F), using tongs add a corn tortilla and fry for about 20-30 seconds. Flip to the other side and fry another 15-20 seconds.
- Transfer to a paper towel lined dish and continue the process until all tortillas are fried, stacked and ready to go. Set aside.
put it all together!
- Preheat oven to 375° F.
- Place a little enchilada sauce at the bottom of a large casserole dish (or two smaller ones).
- One at a time, dip corn tortillas in enchilada sauce and fill with a couple tablespoons of the meat mixture and about a tablespoon of cheese.
- Roll tortillas up and place into casserole dish, lining them up nice and snug one after the next.
- Top with remaining cheese.
- Cover with foil and bake for 15-20 minutes.
- Remove foil and bake for another 7-10 minutes or until cheese is melted and casserole is hot and bubbly.
- Remove and let rest for a few minutes before scoring each tortilla "rollup" and serving with optional toppings.
Nutrition Information
Show Details
Calories
1083kcal
(54%)
Carbohydrates
61g
(20%)
Protein
61g
(122%)
Fat
67g
(103%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
201mg
(67%)
Sodium
2057mg
(86%)
Potassium
727mg
(21%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
2524IU
(50%)
Vitamin C
2mg
(2%)
Calcium
700mg
(70%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1083 kcal
% Daily Value*
| Calories | 1083kcal | 54% |
| Carbohydrates | 61g | 20% |
| Protein | 61g | 122% |
| Fat | 67g | 103% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 2057mg | 86% |
| Potassium | 727mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 2524IU | 50% |
| Vitamin C | 2mg | 2% |
| Calcium | 700mg | 70% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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