Chorizo Enchiladas Recipe

Name: Chorizo Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chorizo sausage (mild); 1 green pepper; 1 jalapeno pepper; 1 cup mozzarella cheese (grated); 1 cup cheddar cheese (grated); 8 large flour tortillas; Enchilada Sauce; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried oregano; 1 tablespoon chili powder; 1/2 teaspoon dried basil; 1/2 teaspoon ground black pepper; 1/8 teaspoon salt; 1/2 teaspoon ground cumin; 1 teaspoon dried parsley; 1/4 cup salsa; 1 (6 ounce) can tomato paste; 2 cups beef broth

Servings: persons

1 lb chorizo sausage (mild)
1 green pepper
1 jalapeno pepper
1 cup mozzarella cheese (grated)
1 cup cheddar cheese (grated)
8 large flour tortillas
Enchilada Sauce
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato paste
2 cups beef broth

1
.Remove sausages from casings. Finely chop jalapeno pepper. Dice green pepper.
2
Fry sausages and peppers until peppers are limp and meat is thoroughly cooked. You may add 1/2 cup of water and cook on medium until water has evaporated.
3
Take a tortilla, cover 2/3 of it lightly with the shredded mozerella cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.
4
In a small saucepan, combine all the sauce ingredients and simmer for 15 minutes.
5
Cover with Red Enchilada sauce, making sure each enchilada is thoroughly coated. Cover the whole casserole with grated cheddar cheese. Put the casserole in the oven for 30 minutes or until the cheese melts and the sauce is bubbling.

957

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb chorizo sausage (mild), 1 green pepper, 1 jalapeno pepper, 1 cup mozzarella cheese (grated), and more.

Yes, Chorizo Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions