Lydia's Red Enchiladas con Chorizo Recipe

Name: Lydia's Red Enchiladas con Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 hot red chiles; 15 mild red chiles; 4 cups water; 4 tablespoons olive oil; 2 bay leaves; 2 to 3 teaspoons salt; 1 to 2 tablespoons chicken flavored bouillon cubes; 1/2 cup yellow onion, chopped; 1 to 2 cloves garlic, chopped; Pinch black pepper; 3 links chorizo, cubed; 12 white corn tortillas, 3 per plate; 1 cup Muenster, grated; 1 cup Cheddar, grated

Servings: persons

15 hot red chiles
15 mild red chiles
4 cups water
4 tablespoons olive oil
2 bay leaves
2 to 3 teaspoons salt
1 to 2 tablespoons chicken flavored bouillon cubes
1/2 cup yellow onion, chopped
1 to 2 cloves garlic, chopped
Pinch black pepper
3 links chorizo, cubed
12 white corn tortillas, 3 per plate
1 cup Muenster, grated
1 cup Cheddar, grated

1
In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft.
2
Drain.
3
Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes.
4
Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl.
5
In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes.
6
Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper.
7
Let the mixture simmer for 5 to 10 minutes.
8
In a small pan over medium-high heat, brown the chorizo, no added grease needed.
9
Add the browned chorizo to chile sauce.
10
In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil.
11
Let dry on paper towels.
12
To serve, dip 1 tortilla in the chile sauce to cover, place on a plate, and top with the cheese.
13
Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other.
14
Top each stack with chorizo.
15
Repeat with the remaining tortillas.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 15 hot red chiles, 15 mild red chiles, 4 cups water, 4 tablespoons olive oil, and more.

Yes, Lydia's Red Enchiladas con Chorizo falls under the Meat & Poultry 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.

Lydia's Red Enchiladas con Chorizo

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