Chorizo Enchiladas Recipe

A white dish filled with enchiladas, topped with diced avocado, tomato, red onion, and cilantro. Bowls of sour cream, red onions, and cilantro are beside the dish.

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!

Course Dinner

Cuisine Meixcan

Keyword enchiladas

Prep Time 45

Cook Time 45

Servings

Calories 1083kcal

Author Katie Cooksey

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