Potato And Chorizo Enchiladas Recipes

CHICKEN AND CHORIZO SPANISH ENCHILADAS

Chicken and Chorizo Spanish Enchiladas image

Provided by Rachael Ray : Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

EVOO for drizzling, plus 2 tablespoons
12 ounces Spanish chorizo, removed from casings and diced
4 cloves garlic, chopped
2 fresh chiles, such as jalapeno or Fresno, seeded and chopped
1 bay leaf
1 large Spanish onion, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 cups chicken stock
1 1/2 teaspoons paprika, half a palmful
One 32-ounce can fire roasted tomatoes
One 8-ounce can tomato sauce or 1 cup passata or tomato puree
A pinch ground cinnamon
1/2 cup chopped large Spanish olives with pimientos
About 2 cups poached chicken, pulled or chopped into bite-size pieces
2 cups shredded manchego cheese
1 cup shredded Pepper Jack cheese
1/2 cup fresh flat-leaf parsley leaves, finely chopped
Eight 8-inch flour tortillas, charred in dry pan or over flame on gas burners

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.

POTATO ENCHILADA

Potato Enchilada image

This dish is a favorite of my family's. It sounds awful and even looks that way, but it is very tasty as well as having a bit of your veggies. My kids don't know that it's better for them than a cheeseburger!

Provided by Teresa Woodward Plowman

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 12

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil
6 potatoes, peeled and shredded
1 (8 ounce) package processed cheese, melted
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
1 (8 ounce) can sweet peas, drained
1 (8.75 ounce) can whole kernel corn, drained
12 (8 inch) flour tortillas

Steps:

Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 53 g, Cholesterol 14.9 mg, Fat 11.9 g, Fiber 4.9 g, Protein 10.8 g, SaturatedFat 4.2 g, Sodium 728.4 mg, Sugar 2.9 g

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Papas con Chorizo (Mexican Chorizo and Potatoes) image

The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.

Provided by France C

Categories Side Dish Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 ¼ pounds Yukon gold potatoes, cut into 3/4-inch cubes
¾ pound fresh Mexican chorizo sausage, casing removed
vegetable oil, as needed
1 small onion, diced
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g

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