Chorizo, Potato Enchiladas With Pickled Cactus Slaw

1. 1

   Preheat oven to 400 degrees.

2. 2

   Add enough water to a pot to cover potatoes and bring boil in salted water. Boil until tender, about 15 minutes. Drain and set aside

3. 3

   Add 1 T oil to a pan over medium heat and add onions, cumin powder, chili powder, and salt. Saute about 5 minutes and add chorizo, breaking up the pieces. Add crushed tomatoes.

4. 4

   Reduce heat and add potatoes. Mix well, but try not to crush the potatoes.

5. 5

   Cover tortillas with a paper towel and place in the microwave for 30 seconds. This helps soften the tortillas so they roll up easily without breaking.

6. 6

   Place 1/3 cup verde sauce in a baking dish and dip one tortilla at a time in sauce. Spoon about 1/4 cup chorizo/potato mixture into each tortilla and roll up, seam side down in the dish.Don't overfill. Continue until you've used all of the tortillas

7. 7

   Spoon remaining verde sauce over the enchiladas and sprinkle with the queso fresco.

8. 8

   Cook, uncovered, for 20 minutes or until the cheese is melted and the tortillas are a pretty golden brown.

9. 9

   While the enchiladas are cooking toss pickled cactus, green onions, and lettuce together and squeeze the juice of one lime over.

10. 10

    Serve enchiladas with a scoop of cactus slaw, or whatever you love most on your enchiladas.

No additional tips available.