Chorizo Enchiladas

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These Chorizo Enchiladas are SO EASY and just what you need in your life! With layers of tender corn tortillas, a hearty chorizo and ground beef filling, and my rich homemade enchilada sauce, this recipe delivers comfort food at its finest. Plus, they come together easily in a single baking dish, making cleanup a breeze. Whether you’re a busy parent or simply craving a taste of Mexican food at home, these enchiladas are sure to impress!

 

Table of Contents

Why You’ll Love This Chorizo Enchilada Recipe

You’ll love this Chorizo Enchiladas recipe not only for its incredible taste but also for how adaptable it is. The blend of spicy chorizo and ground beef creates a satisfying filling, while the creamy, melty cheese pulls it all together. Top it off with fresh cilantro, diced tomatoes, or a dollop of sour cream, and you’ve got a meal that everyone will rave about. This dish is perfect for busy weeknights or as a showstopper at your next gathering. Let’s get cooking!

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.

Ingredient Notes

Most of the ingredients needed are staples and spices you most likely have in your panty already! Here’s everything you’ll need:

For the Enchilada Sauce

• Butter: For richness and flavor.
• All-purpose flour: To thicken the sauce.
• Tomato paste: Adds a robust tomato flavor.
• Chili powder: For a bit of spice.
• Ground cumin: Enhances the depth of flavor.
• Paprika: Adds a smoky touch.
• Garlic powder: For a hint of garlic without the chopping.
• Onion powder: Another layer of savory flavor.
• Chicken bouillon cube: Boosts the umami.
• Salt: To taste.
• Chicken broth: Forms the base of your sauce.

For the Tortillas and Filling

• Corn tortillas: Traditional choice for enchiladas.
• Neutral oil: Such as avocado oil or canola oil, for frying.
• Ground beef: For a heartier filling.
• Medium onion: Diced, to add sweetness.
• Ground chorizo: The star of the show for that spicy kick.
• Shredded cheese: Any mix of sharp cheddar or Monterey Jack works great.

Toppings (Optional)

• Sour cream
• Red onion
• Tomatoes
• Cilantro
• Avocado
• Black olives
• Taco sauce

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:

Step 1: 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.

Step 2. 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. 

Step 3. 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.

Step 4. 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. 

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

Kitchen Tools for This Recipe

You can make these chorizo enchiladas with simple, everyday kitchen tools, but having the right ones on hand makes prep easier and helps everything come together smoothly. Here are a few essentials I like to use:

Large Skillet

You’ll need a good skillet to cook the chorizo and any added onions or fillings. A large pan gives you enough space to cook everything evenly without overcrowding.
👉 See the one I use here

Mixing Bowls

Mixing bowls are helpful for combining the filling ingredients and keeping everything organized before assembling the enchiladas.
👉 Grab a set here

9×13 Baking Dish

A standard baking dish is perfect for assembling and baking the enchiladas. It holds everything together and helps the sauce cook evenly.
👉 Get one here

Measuring Cups & Spoons

These help you measure ingredients like enchilada sauce, spices, and cheese accurately so the flavors stay balanced.
👉 See my go-to set

Tips for Success

• Brown the meat well : Cook the chorizo and beef until nicely browned for the best flavor.
• Fry tortillas briefly: Lightly frying the corn tortillas makes them easier to roll and adds better texture.
• Don’t overfill the tortillas: Use a small amount of filling so they roll easily without breaking.
• Line the pan with sauce first: Adding sauce to the bottom prevents sticking and keeps the enchiladas moist.

What to Serve with Chorizo Enchiladas

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

• Mexican Street Corn
• Mexican Corn Casserole
• Corn, Tomato and Avocado Salad
• Taco Soup
• Grilled Corn Salsa
• Fresh Tomato Salsa
• Jalepeno Queso Fundido
• Spanish Rice
• Mexican Rice
• Refried Beans (pinto or black)

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.

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, you usually don’t need to remove the casing from raw ground chorizo. The thin casing softens as it cooks and becomes unnoticeable. However, if you’re using cured chorizo, it’s best to remove the casing since it can be tough and unpleasant to eat. Some chorizo is sold loose (like ground sausage), while others come in tube-shaped casings. For this recipe, soft raw chorizo works best and doesn’t require any prep.

How do I know when Chorizo is fully cooked?

Because of its reddish color, chorizo can be tricky to judge. You’ll know it’s done when the color deepens slightly and the excess moisture cooks off. This usually takes about 6–7 minutes over medium-high heat.

Is Chorizo spicy?

Chorizo can be spicy, but you can often find mild versions labeled “hot” or “mild.” The heat comes from chiles, paprika, and chili powder. In this recipe, mixing it with ground beef tones down the spice, making it more palatable.

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!

Variations

• Vegetarian option: Replace beef and chorizo with black beans and roasted sweet potatoes.
• Cheese enchiladas: Skip the meat and double the cheese for a cheesy delight.
• Different proteins: Use shredded rotisserie chicken or spicy chorizo for a twist.
• Store-bought: Use store-bought enchilada sauce for a shortcut.

More Mexican Inspired Recipes to Try!

• Taquitos Recipe
• Taco Meat with Potatoes
• Taco Rice
• Homemade Taco Seasoning
• Birria Tacos with Mexican Au Jus
• Crockpot Chicken Taco Meat

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!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.