The BEST Chorizo Enchiladas

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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!

Chorizo Enchiladas plated with a dollop of sour cream on top

Do you LOVE enchiladas? Well, then you must try these: Sour Cream Chicken Enchiladas, Beef Enchiladas, Amazing Chicken Enchiladas, Red and Green Enchiladas, Pork Enchiladas, Zucchini Enchiladas

What is Chorizo Anyway?

Chorizo is a Spanish or Mexican pork. It’s seasoned with paprika, garlic, dried chiles, and lots of other ingredients, giving it its spicy flavoring. Chorizo looks like and is used similarly to ground sausage. It has a high fat content, so it often is more mushy and wet than other protein you might cook up.

chorizo enchiladas on a plate next to the pan of enchiladas

How to Make Chorizo Enchiladas

For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here are step by step directions and what to expect when making these enchiladas:

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.

enchilada sauce simmering in a pot with whisk

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.

Pro Tip: Use FLAT tongs to flip your tortillas to eliminate tearing.

fried tortillas stacked one a paper towel

Put it All Together + Bake!

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.

enchilada sauce in the bottom of casserole dish

Next, 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.

Chorizo Enchilada Topping Ideas

Here are a few topping ideas to add to your enchiladas! These are completely optional, add what you like!

sour cream
diced red onions
diced tomatoes
chopped cilantro
diced avocado
sliced black olives
taco sauce

Storing Directions For Chorizo Enchiladas

Allow leftover enchiladas to cool to room temperature. Place in an airtight container with good fitting lid and into the fridge for up to 5 days. To reheat, portion out what you need and microwave in 30 second intervals.

To Freeze: allow enchiladas to cool completely before placing in an airtight and freezer safe container. These will stay fresh in the freezer for up to 3 months.

Recipe Tips and FAQ:

Can I make enchiladas ahead of time?

Yes! Assemble the enchiladas according to the directions above up until baking. Cover the pan of enchiladas in plastic wrap and refrigerate for up to 24 hours. Bake as usual as the recipe directs.

Should I remove the casing skin on ground chorizo before cooking?

No, a lot of times there is a natural thin casing around ground chorizo when you remove it from the outer packaging. While chorizo cooks, the casing will soften and you won’t even notice it was there. If you’re using a cured chorizo, then you would need to remove the casing as it will be tough and difficult to eat. For this recipe, we are using a soft, raw chorizo so it doesn’t need to be removed. I purchased my chorizo from a Mexican store and it was not in any casing, but rather sold in bulk (like regular sausage). However, many store-bought chorizo packs will be sold in casing in a tube shape.

How do I know when Chorizo is fully cooked?

Because of its reddish color from the peppers and spices, it’s sometimes difficult to know when Chorizo is fully cooked. You will be able to tell because the color will begin to dull and the moisture will cook out. It should only take about 6-7 minutes in a skillet over medium/high heat. For this recipe, the cooked meat is then baked in the oven, so there’s no need to fret about getting it perfect before baking.

Is Chorizo spicy?

While Chorizo can be spicy, you should also be able to find a non-spicy variety depending on where you are shopping. Many stores will label their chorizo “hot” and “mild”. The heat from the chiles, paprika and/or chili powder all contribute to a spicy chorizo. For this recipe, mixing it with the ground beef settles down the spice a bit and makes it palatable even for those who are very sensitive to heat.

Do I have to fry the corn tortillas in oil?

Frying the corn tortillas is not necessary, but highly recommended as it not only make them more pliable for “rolling” but it also brings out their delicious flavor.

Can I use flour tortillas for enchiladas instead of corn?

While corn tortillas are traditional for enchiladas, YES you can absolutely use flour tortillas instead. I will admit that most of my enchilada recipes use flour tortillas because that is what my family prefers. For these Chorizo Enchiladas, I really feel like the traditional corn tortillas lend a perfect flavor profile. Feel free to swap them out for flour tortillas if you prefer, though. If you do go the flour tortilla route, there is no need to fry them in oil. Simply microwave them with a damp paper towel on top in 30 second intervals until soft enough to roll.

Can I use a can of store-bought enchilada sauce instead?

Yes, you can. While I think homemade sauce is superior to store-bought, I totally get that sometimes you’re in a pinch and short on time. Use your favorite canned enchilada sauce. That will totally work and nobody will judge you!

What to Serve with Chorizo Enchiladas

Any Mexican inspired side dish will be perfect for these Chorizo Enchiladas, but here are a few ideas:

More Mexican Inspired Recipes to Try!

I hope you love these Chorizo Enchiladas and want to add them into your dinner rotation! I would love for you to leave a star review and a comment letting me know what you think! Have a great day, friends!