CHORIZO ENCHILADAS
Chorizo Enchiladas. Bold and flavorful, these chorizo enchiladas will soon become a favorite! Corn tortillas filled with a combination of spicy chorizo and ground beef smothered with a homemade enchilada sauce and topped with melty cheese.
Provided by Serene
Categories enchilada
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1, Calories 194 kcal, Sugar 3 g, Sodium 379 mg, Fat 8 g, Carbohydrate 22 g, Protein 11 g
ROASTED BUTTERNUT SQUASH AND SOY CHORIZO ENCHILADAS
This is a tasty variation on enchiladas! My version is vegetarian with soy chorizo, but it could easily be switched out for regular chorizo or taco-seasoned ground beef. Save time and work by buying pre-cubed bags of butternut squash. This is a mildly spicy dish, so you can cool it down a little by topping with sliced avocado and a dollop of plain Greek yogurt or sour cream.
Provided by blackberry
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
- Roast in the preheated oven until tender, about 20 minutes.
- Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
- Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
- Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
- Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 23.1 g, Cholesterol 30.5 mg, Fat 17.5 g, Fiber 4.6 g, Protein 11.3 g, SaturatedFat 7.4 g, Sodium 432.6 mg, Sugar 3.1 g
BLACK BEAN AND RICE ENCHILADAS
Loaded black bean and rice enchiladas are hearty and healthy. These enchiladas are loaded with good for you protein and are super filling. Use soy chorizo or regular chorizo to make them and this will be your new favorite enchilada recipe!
Provided by Little Spice Jar
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a medium skillet or medium heat. Add the garlic and onion and cook, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in the rice and toast for 2 minutes.
- Stir in the salsa, chicken broth, cumin, chili powder, and salt, bring to a boil, about 2 minutes. Reduce the heat and simmer until rice is cooked through, about 35-40 minutes. Add the black beans and chorizo and let heat all the way through. Stir in the tomatoes, cilantro, and lime juice.
- Position a baking rack in the center of the oven and preheat the oven to 375 degrees F.
- Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
- Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 1/3 cup of the black bean and rice filling and about a tablespoon of the shredded cheese. Roll the enchiladas and place it seam side down in the baking dish.
- Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with the remaining cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly. Serve with toppings of choice.
CHORIZO, EGG AND CHEESE ENCHILADAS
Provided by Molly Yeh
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
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- Add about 2 Tbls oil to a large frying pan over medium heat and sauté onions until they begin to soften, about 3-5 minutes. Next add soyrizo, stirring to incorporate onions evenly. If pan is too dry add a little more oil. Continue to cook, stirring occasionally, until soyrizo in thoroughly heated. Remove from heat.
- Turn oven to 350°F to preheat. Lightly oil a rectangular glass baking dish. Open the can of enchiladas sauce, and brush it onto the bottom of the baking dish.
- Now its time to start preparing the enchiladas. Heat a small frying pan with oil over medium high heat. Once oil is hot, add a tortilla to the pan and cook briefly on each side until soft, so it can be rolled without cracking. Place tortilla in baking dish, spread a little enchilada sauce on the bottom of tortilla. Now add about 2 Tbls soyrizo/onion mixture. Sprinkle with cilantro, black beans, and green chilies. Next pour another spoonful of enchilada sauce on top of this filling, and finally add some of the cashew cream. Roll the tortilla closed and hold in place with a toothpick. Continue with each tortilla, adding more oil to fry the tortillas as needed.
- Once all your tortillas are rolled up, pour more enchilada sauce over the top, and use a brush to make sure each is completely coated. I also like to brush it down the sides of the dish, so the tortillas on each end don't get hard on the side. I can usually fit eight down the length of the dish and squeeze in two more on top, lying in the opposite direction (lengthwise). Now take your cheez sauce and brush it over the top of the enchiladas as well. Finally, I'll take some of the left over cashew cream and splatter dollops sporatically on top).
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- In a bowl, combine the ground beef, chorizo and oregano and, using your fingers, incorporate the chorizo into the ground beef so that it is well distributed.
- Heat a medium sized skillet over medium heat. When hot add the meat mixture and break it up into small pieces to cook. Keep stirring until the meat is cooked through, but not dry for 4 to 5 minutes. Taste and add salt and pepper if needed.
- Add half of the onion. If you don't like raw onion, then cook for about a minute; otherwise, stir in the onion and then remove the skillet from the heat.
- Heat the corn tortillas one at a time on a hot griddle. When soft and warm, transfer to a plate and scoop about ¼ of the meat mixture or desired amount down the middle of a tortilla. Roll and turn over, seam side down.
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