Lydias Red Enchiladas Con Chorizo Recipes

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CHORIZO BREAKFAST ENCHILADAS



Chorizo Breakfast Enchiladas image

These Chorizo Breakfast Enchiladas are a spicy breakfast dish that everyone loves.

Provided by By Christy Denney

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 11

8 ounces chorizo sausage
1 red bell pepper, seeded and diced
12 large eggs
1/2 teaspoon salt
2 cups frozen shredded hash browns
8 (6-inch) Old El Paso™ flour tortillas soft
2 1/4 cups shredded cheddar or Mexican blend cheese
1 (10-oz) can Old El Paso™ green enchilada sauce
1/2 cup heavy cream
6 ounces bacon, cooked and crumbled
Optional toppings: sour cream, green onions, salsa

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.

Nutrition Facts : Calories 590, Carbohydrate 28 g, Cholesterol 365 mg, Fat 4, Fiber 1 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g

CHORIZO, EGG AND CHEESE ENCHILADAS



Chorizo, Egg and Cheese Enchiladas image

Provided by Molly Yeh

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 jalapeno, seeded and chopped, plus more for serving
1/2 white onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
Pinch crushed red pepper
1 teaspoon sugar
One 16-ounce can diced green chiles
3/4 cup low-sodium vegetable or chicken stock
48 potato tots (from a 1-pound bag)
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo, casings removed
1/2 white onion, diced
12 large eggs, beaten
Eight 8-inch flour tortillas
10 ounces mozzarella, grated
Garnish: sour cream, sliced jalapenos, sliced radishes, chopped fresh cilantro

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.

CHORIZO ENCHILADAS



Chorizo Enchiladas image

These are faily quick and easy to make. I like a dollop of sour cream on mine, but Andy prefers salsa! Add a side of sweet corn and a green salad et voila! A dinner worthy of guests!

Provided by ms.susan

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

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
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

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.

Nutrition Facts : Calories 1496.4, Fat 77.7, SaturatedFat 30.5, Cholesterol 151.8, Sodium 4195.1, Carbohydrate 134, Fiber 10.8, Sugar 11.6, Protein 64

JAIME'S CHORIZO ENCHILADAS



Jaime's Chorizo Enchiladas image

Make and share this Jaime's Chorizo Enchiladas recipe from Food.com.

Provided by Chuck Hughes

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

2 pounds/ 1 kg ground pork
1/4 cup/ 60 ml red wine vinegar
1 tablespoon/ 15 ml smoked paprika
1 teaspoon/ 5 ml coriander seed, grounded
1 teaspoon/ 5 ml cumin seed, grounded
4 garlic cloves, minced
3 sprigs fresh oregano, chopped
2 guajillo chilies, rehydrated and seeded
1 ancho chili, rehydrated and seeded
1 teaspoon/ 5 ml salt
fresh ground pepper
2 tablespoons/ 30 ml olive oil
tortilla
refried beans
pico de gallo
queso fresco

Steps:

  • For the chorizo:.
  • Using a food processor, process the pork, vinegar, smoked paprika, coriander, cumin, garlic, oregano and chiles until combined. Sprinkle with the salt and some pepper.
  • In a large skillet, heat the oil over medium-high heat and cook, stirring, until the meat is cooked through, about 10 minutes. Add a little water to keep the meat moist if necessary.
  • Serve on tortillas with refried beans, pico de gallo and cheese.
  • Cook's Note:.
  • Add some salsa and cheese at the end of cooking the meat to maximize the flavors and bring moisture to the meat.

Nutrition Facts : Calories 18.6, Fat 0.5, Sodium 2.7, Carbohydrate 3.6, Fiber 1.2, Sugar 0.1, Protein 0.8

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