POTATO AND CHORIZO ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
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 EGG CASSEROLE
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
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.
CHORIZO ENCHILADAS WITH GUAJILLO SAUCE
Recipe by World Wide Recipes. These are a very good enchiladas with an incredible unique taste. Enjoy them.
Provided by pink cook
Categories Pork
Time 1h15m
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: wash and clean guajillo chiles from seeds and veins. Toast them in a dry skillet (cast iron is best) or griddle, over high heat just until soft and fragrant, about only 10 seconds on each side. (Caution: longer toast time make them bitter). Toast tomatoes until the skin is charred.
- Blend the toasted chiles and tomatoes in the blender or food processor with garlic, spices, some chicken stock and salt and freshly gound pepper to taste. Set aside.
- Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 5 minutes. Add the guajillo chiles sauce and chicken stock and bring to a boil. Reduce the heat and simmer for 20 more minutes until thickened and taste for salt season.
- ASSEMBLE ENCHILADAS: Preheat Oven to 350ºF. Saute chorizo and onion in a skillet over high heat, breaking up the meat until the meat is thoroughly cooked about 10 minutes.
- Stir in the potatoes and remove from the heat. Heat about 1 cup of oil in skillet. Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened.
- Transfer to a plate atop a few layers of paper toweling to drain. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.
- Spread about 1 cup of the guajillo sauce in the bottom of a large baking dish and place the enchiladas seam-side down in the dish.
- Cover with about 2 cups of the sauce and sprinkle with the shredded cheese.
- Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.
- Serve with Mexican rice, Charro beans or refried and some sour cream, shredded cheese and avocado slices on top. Mmmmmmm -- delicious!.
Nutrition Facts : Calories 979, Fat 65.8, SaturatedFat 23.4, Cholesterol 134.7, Sodium 3111.5, Carbohydrate 52.7, Fiber 6.6, Sugar 7, Protein 44.5
CHORIZO ENCHILADAS
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
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
CHORIZO & EGG ENCHILADAS WITH A GREEN CHILE SAUCE
Breakfast? Lunch? or Dinner? I love to serve this any time of the day. This a great brunch which can be put together the night before and then cooked that morning. Or make breakfast for dinner. This is definitely hearty enough for dinner. I often serve this with my spicy black beans and a tomato avocado salad, or for breakfast ... serve with a nice fresh fruit salad and some pan fried potatoes. And don't forget the traditional condiments, sour cream for me, but you can add olives or anything else you want. The green chili sauce for me is what makes this dish ... Yes, you can make your own, and I often do - it is wonderful. But, for this dish, I often just buy a jar at the store. There are some descent brands out there and it works just fine for this. Also you can get some very nice brands at your local Ethnic markets. And, don't forget all your favorite garnishes. When I make this for dinner, I set out the garnishes just like a taco bar so everyone can just help themselves. Also if you serve this with black beans or even diced potatoes, the garnishes are great on those as well. It is just something fun and different. One NOTE: You can make this the night before and refrigerate and cook it the next morning. The only thing I did was to make sure I put a layer of plastic wrap and then the foil to male sure they didn't dry out.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 10 Enchiladas, 5-10 serving(s)
Number Of Ingredients 20
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!
Nutrition Facts : Calories 1147.1, Fat 48, SaturatedFat 14.7, Cholesterol 460.8, Sodium 2492, Carbohydrate 132.6, Fiber 9.4, Sugar 7.3, Protein 43
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