Description
Transform your weeknight dinners with these savory stacked potato and chorizo enchiladas, combining crunchy, creamy, and flavorful elements effortlessly.
Ingredients
Scale
- Corn Tortillas
- Chorizo
- 2 Russet Potatoes, diced
- 1 Yellow Onion, diced
- 2 cloves Garlic, minced
- 1 Green Chili, chopped
- 1 cup Queso Fresco or Monterey Jack cheese
- 1/2 cup Sour Cream
- Fresh Cilantro, for garnish
Instructions
- Prepare the Ingredients: Peel and dice the potatoes, dice the onions, and chop the green chilis.
- Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
- Sauté the Chorizo: Cook the chorizo in a skillet over medium heat until browned, about 5-7 minutes.
- Add Vegetables: Stir in the onions and garlic; cook until translucent, then mix in green chilis and cooked potatoes.
- Warm the Tortillas: Warm the corn tortillas in a skillet until soft, about 30 seconds per side.
- Stack the Enchiladas: Layer cheese, potato-chorizo mixture, and tortillas on an oven-safe plate, repeating for 3-4 layers.
- Bake: Preheat oven to 375°F (190°C); bake for about 20 minutes until cheese is bubbly and golden.
- Serve and Garnish: Add sour cream and cilantro before serving.
Notes
For a healthier twist, consider using whole grain tortillas and turkey or chicken chorizo. Optionally add avocado for a fresh flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
Keywords: enchiladas, potato and chorizo, Mexican recipe, weeknight dinner, comfort food