Chorizo Enchiladas
Warm and comforting chorizo enchiladas smothered in gooey, melted cheese and spicy red sauce. The perfect go-to dish for your next Fiesta Friday dinner!
Are you tired of the same old tacos and burritos? Well, we were, so Kim and I decided to try something new.
These chorizo enchiladas were so tasty that we couldn’t wait to share them with you. Not only are they smothered with gooey cheese, each one is loaded with spicy chorizo sausage.
The dish only takes about 45 minutes from start to finish. I can’t think of a better semi-homemade recipe to try for your next Fiesta Friday.
Best of all, the recipe can be modified for lower calories, organic, or gluten-free diets.
How to Make Chorizo Enchiladas:
First, start by preheating your oven to 375ºF. and spray a 9×13 inch baking dish with non-stick cooking spray.
Then, in a large skillet, crack open the sausage links and break the meat apart. To that, add your onions and let everything saute for about 10 minutes.
Next, start loading the cooked mixture into your flour tortillas along with the shredded cheese. Be sure to save a little of the cheese to sprinkle over the dish before baking.
Once the chorizo enchiladas are prepped, pour the sauce over them and sprinkle them with the remaining cheddar.
Last, bake the enchiladas for 15 to 20 minutes or until the red sauce is bubbling and all that cheese is melted and gooey.
You can garnish the dish with a sliced avocado or some cilantro and serve. The serving is two enchiladas each.
Tips for the Best Chorizo Enchiladas:
- You can use our homemade red sauce or canned a version for convenience.
- Pour half of the sauce on the bottom of the pan before you load the chorizo enchiladas in for baking.
- Warm your tortillas in the microwave for 5 to 10 seconds to make them easy to work with.
- Add salt and pepper to taste when cooking the meat mixture.
Possible Substitutions:
- Corn tortillas
- Low-fat or Fat-free cheese
- Organic chorizo sausage
- Organic enchilada sauce
- Turkey or Chicken sausages
Other Tex-Mex recipes you may enjoy:
Ingredients
- 1 ½ pounds chorizo sausage
- ½ cup white onion, diced
- 10 ounces sharp cheddar cheese, shredded
- 8 flour tortillas, taco-sized
- 10 ounces enchilada sauce, homemade or store bought
Instructions
- First, preheat your oven to 375ºF and spray a 9×13 inch baking dish with non-stick cooking spray.
- Next, in a large skillet over medium heat, combine the sausage and onions. Saute the mixture for 10 minutes or until the meat is done.1 ½ pounds chorizo sausage½ cup white onion
- Then, load the cooked meat, onions, and most of the cheese into the tortillas. Use about 2 to 3 ounces of the onions and sausage and 1 ounce of cheese per enchilada.10 ounces sharp cheddar cheese8 flour tortillas
- Now, pour half the sauce in the bottom of the pan and the rest over the enchiladas and sprinkle the remaining cheese over the dish.10 ounces enchilada sauce
- Last, bake the dish for 15 to 20 minutes. Serve while hot.
These sound so delicious! I love enchiladas!
These sound and look soo yummy! Thanks for sharing!
Thank you, Gabriella! Have a great weekend! 🙂
These sound so delicious! I love enchiladas!
These sound and look soo yummy! Thanks for sharing!
We love enchiladas as much as we love tacos! I would use the corn tortillas because I can’t have gluten. We just got some amazing chorizo from Grassroots Farmers’ Cooperative that I will use to make your recipe. I’ll probably add more cheese, though. We love extra cheese! You’ve come up with a great recipe for an easy weeknight meal. If you are interested in grass fed meats, check out my latest post. 🙂
Thank you for commenting Amanda! I understand, I have to make mine with corn tortillas too. Gluten makes me really sick. In fact, I can’t eat most of the food I prepare for the blog. We love grass-fed organic ingredients. Unfortunately, getting those kinds of items from local farms is almost impossible on our the West coast of Florida. That’s why we are moving soon, we’re tired of the polluted beaches and lack of local ingredients. Thank you again for commenting, Amanda and have a great weekend. 🙂
Yum, yum, yum. I love all things Mexican, and these look delicious!
Thank you, Jordan! Have a great weekend 🙂
We love enchiladas as much as we love tacos! I would use the corn tortillas because I can’t have gluten. We just got some amazing chorizo from Grassroots Farmers’ Cooperative that I will use to make your recipe. I’ll probably add more cheese, though. We love extra cheese! You’ve come up with a great recipe for an easy weeknight meal. If you are interested in grass fed meats, check out my latest post. 🙂
Yum, yum, yum. I love all things Mexican, and these look delicious!