Chorizo Enchiladas Food

POTATO AND CHORIZO ENCHILADAS

Steps:

• For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
• For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
• Preheat the oven to 375 degrees F.
• Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
• In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
• Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
• While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
• Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

CHORIZO ENCHILADAS

Steps:

• Preheat oven to 350.
• In a large skillet over medium heat, brown the ground beef and chorizo together. Once cooked through pour the meat through a strainer to get rid of all the grease. Return the meat to the skillet.
• Add all of the seasonings to the meat (dried oregano, salt, garlic powder, onion powder). Stir to combine.
• Prepare the tortillas for filling by heating a cast iron skillet with about 1/2 cup oil (canola or vegetable oil). Once the oil is hot enough that it sizzles when you dip in the tortilla then gently place one tortilla at a time into the oil. Allow the tortilla to fry in the oil for about 10 seconds, just long enough to get a slight coloring. Then flip the tortilla and fry the other side. Remove the tortilla, wrap it in a towel to retain the heat and continue with the remaining tortillas.
• If you want to dip each tortilla into the enchilada sauce this is the time to do it, then add the fillings.
• Spoon about 1/4 cup of the beef and chorizo mixture onto the tortillas, then roll and place in a baking dish, seam side down. Continue until all the tortillas are filled.
• Pour enchilada sauce over the top of the enchiladas.
• Bake at 350 for about 15 minutes, then open the oven, sprinkle cheese on the top of the enchiladas and continue baking for another 5 minutes.
• Serve warm with rice and beans, or a side salad for a complete meal.

LYDIA'S RED ENCHILADAS CON CHORIZO

Steps:

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

CHORIZO, EGG AND CHEESE ENCHILADAS

Steps:

• For the sauce: Preheat the oven to 425 degrees F.
• Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
• For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
• Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
• Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
• Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.

CHICKEN AND CHORIZO SPANISH ENCHILADAS

Steps:

• Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
• To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
• Pour about one-third to one-half of the sauce into a large casserole dish.
• Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
• To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.

CHORIZO & EGG ENCHILADAS WITH A GREEN CHILE SAUCE

Steps:

• Chorizo -- To a large sauce pan, add 1 teaspoon olive oil and bring to medium heat. Add the chorizo and saute until golden brown breaking up the chorizo as it cooks. Cook until golden brown and remove to a plate lined with a paper towel to drain.
• Eggs -- Now in the same pan, remove most of the drippings from the chorizo, but I do keep just a little - 1 teaspoon, just for a little flavor. Then I add in the butter, onions, garlic, red pepper, jalapeno and cook until tender and soft. No need to brown them, you just want them soft. Then add in the eggs, salt, pepper and cook until you get a soft scramble. Remember -- they are going to be baked so don't over cook them. Right at the end, toss in the scallions and mix to combine.
• Tortillas -- I wrap 5 at a time in a damp paper towel and microwave for just 30 seconds until lightly warm which makes them plyable. You can also wrap in foil and use the oven if you prefer.
• Filling -- Add the chorizo into the egg mixture and put a heaping spoon into each tortilla. Take 1 1/2 cups of the cheese and divide among the 10 tortillas. Fold over from one edge, tuck the sides in and finish rolling.
• Casserole -- In a 13x9" pan, spray with Pam or a non stick spray. Add 1 can or approximately 10 oz of the enchilada or chile sauce in the casserole dish and place the rolled enchiladas seam side down. Top with the remaining sauce and cheese.
• Bake -- In a 350 degree oven for 15-20 minutes covered with foil until the sauce is bubbly and the cheese is melted. Remember, everything is cooked. I bake mine on the middle shelf.
• Serve -- I love to squeeze fresh lime over the top and then serve family style and let everyone help themselves to the garnishes. Anything goes! This is just a wonderful brunch, lunch or dinner. Recipe #389419, are great with this dish for dinner, but so is rice, salad, or just about anything. Have fun and ENJOY!

CHORIZO BREAKFAST ENCHILADAS

Steps:

• Preheat oven to 350° F and spray a 9 x 13 baking dish with cooking spray.
• In a medium bowl whisk the eggs and salt. Spray a large skillet with cooking spray and add the egg mixture. Cook until almost firm.
• While the eggs are cooking, brown the chorizo and red bell pepper in a large skillet, crumbling the chorizo as you cook it. Cook until brown. Remove mixture to a separate plate with a slotted spoon and set aside. Drain drippings leaving about 1 tablespoon in the pan.
• Add the hash browns to the pan and cook according to package directions. Remove from pan and set aside.
• To assemble the enchiladas, fill the tortillas evenly with the eggs, chorizo mixture, hashbrowns, and 1 1/2 cups of the cheese. Roll tightly and place seam down in the prepared dish.
• In a small bowl add the enchiladas sauce and cream. Whisk to combine. Pour over the enchiladas making sure to cover all of them. Sprinkle with remaining 3/4 cup cheese. Cover with foil and bake for 30 minutes. Remove foil after 20 minutes so the cheese can melt and brown.
• Top with the bacon and other desired toppings such as sour cream, green onions, or salsa.

CHORIZO ENCHILADAS

Steps:

• Heat oven to 400F.
• Remove sausages from casings. Finely chop jalapeno pepper. Dice green pepper.
• 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.
• Take a tortilla, cover 2/3 of it lightly with the shredded mozzarella cheese and 1/8 of the sausage and pepper mixture, then roll up the tortilla and place it in a greased casserole pan. Continue until all tortillas are filled and rolled.
• In a small saucepan, combine all the sauce ingredients and simmer for 15 minutes.
• Cover with Red Enchilada sauce, making sure each enchilada is thoroughly coated. Cover the whole casserole with grated cheddar cheese. Cover and bake in a 400 F oven for 30 minutes or until the cheese melts and the sauce is bubbling.

CHICKEN & CHORIZO SPANISH ENCHILADAS

Steps:

• Brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. Reserve two tablespoons rendered fat from the pan and add bell peppers, onion, jalapeno and garlic. Saute until browned and softened, about five minutes.
• Add the bay leaf, paprika, cinnamon and salt and pepper. Cook til fragrant, 30-60 seconds. Add the chicken stock, tomatoes, tomato sauce and simmer to thicken the sauce, about 15 minutes.
• Pour about one-third to one-half of the sauce into a large casserole dish.
• Combine the cooled down chorizo with the chicken and half the cheese. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese.
• To serve, preheat the oven to 350 degrees F. Bake the enchiladas until hot through and brown and bubbly, 15 minutes.

SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE

Steps:

• Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
• Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
• Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
• Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
• Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
• Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
• To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

PORK & CHORIZO ENCHILADAS

Steps:

• Heat the oil in a large, deep pan and fry the onions and garlic for about 10 mins. Add the spices and half the chilli, and cook for 1 min more. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour. Pour in the passata and 300ml water, then crumble in the stock cube. Pile in the peppers, stir, cover and simmer over a low heat for 30 mins until the meat and peppers are tender. Stir in the beans and two-thirds of the coriander.
• Meanwhile, tip the fromage frais (with any liquid in the tub) into a bowl, and beat in the egg, remaining coriander and seasoning. Get out 2 ovenproof and freezer-proof dishes.
• Spoon the meat onto the centre of the tortillas, roll up and arrange 8 in each dish. Spoon half of the fromage frais mixture on top and smooth it to cover the tortillas. Scatter each with half the cheese and remaining chillies. If eating now, heat oven to 190C/170C fan/gas 5 and bake for 25 mins until golden, then serve. If freezing, when cold cover with cling film and foil. Will keep for 3 months. To serve, thaw in the fridge and reheat uncovered as above, adding an extra 15 mins to the time, checking that it is hot all the way through. You can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then heat oven to 180C/160C fan/gas 4 and bake for 2 hrs. Don't put the frozen dish in a preheated oven as it might crack - it's better to let it heat slowly. Remove the foil and bake for 20 mins more. Serve with a green salad.