Chorizoenchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND CHORIZO SPANISH ENCHILADAS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19



Chicken and Chorizo Spanish Enchiladas image

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.

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

LYDIA'S RED ENCHILADAS CON CHORIZO

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14



Lydia's Red Enchiladas con Chorizo image

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.

15 hot red chiles
15 mild red chiles
4 cups water
4 tablespoons olive oil
2 bay leaves
2 to 3 teaspoons salt
1 to 2 tablespoons chicken flavored bouillon cubes
1/2 cup yellow onion, chopped
1 to 2 cloves garlic, chopped
Pinch black pepper
3 links chorizo, cubed
12 white corn tortillas, 3 per plate
1 cup Muenster, grated
1 cup Cheddar, grated

CHORIZO, EGG AND CHEESE ENCHILADAS

Provided by Molly Yeh

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 19



Chorizo, Egg and Cheese Enchiladas image

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.

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

JAIME'S CHORIZO ENCHILADAS

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



Jaime's Chorizo Enchiladas image

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

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

PORK & CHORIZO ENCHILADAS

This Mexican one-pot dish is a delicious and easy, make-ahead family meal - serve half and freeze the rest for another day

Provided by Good Food team

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 19



Pork & chorizo enchiladas image

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.

Nutrition Facts : Calories 812 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 3.2 milligram of sodium

1 tbsp olive oil
2 large onions , halved and thinly sliced
3 garlic cloves , chopped
1 tbsp ground cumin
2 heaped tbsp smoked paprika
2 tsp cinnamon
2 red chillies , halved, deseeded and sliced
500g pack pork mince
2 x 200g packs cooking chorizo sausages, removed from their skins
680g bottle passata
1 pork or chicken stock cube
2 red and 2 green peppers , deseeded, quartered and sliced
2 x 400g cans borlotti beans , drained
30g pack coriander , chopped
500g tub fromage frais (not fat-free)
1 large egg
2 packs of 8 soft corn tortillas
140g mature cheddar , grated
green salad , to 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



Chorizo Enchiladas With Guajillo Sauce image

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

10 guajillo chilies, stems and seeds removed
4 roma tomatoes, halved
4 garlic cloves, chopped
1 tablespoon coriander seed, ground
1 teaspoon cumin, ground
1/4 cup olive oil
1/2 onion, finely chopped
5 cups chicken stock
1 tablespoon salt
1/2 teaspoon ground pepper
1 (12 ounce) package mexican chorizo sausages, casings removed
1/2 onion, finely chopped
2 cups potatoes, cooked and diced
16 corn tortillas, warmed
1 cup mexican asadero cheese, shredded (or use Monterey Jack cheese)

CHORIZO BREAKFAST ENCHILADAS

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



Chorizo Breakfast Enchiladas image

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

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

MEXICAN CHORIZO

A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.

Provided by James

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h40m

Yield 8

Number Of Ingredients 13



Mexican Chorizo image

Steps:

  • Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
  • Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
  • Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g

2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
1 ½ tablespoons crushed Aleppo peppers
1 ½ tablespoons chili powder
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ cup distilled white vinegar
2 tablespoons water
1 teaspoon vegetable oil

CHICKEN & CHORIZO SPANISH ENCHILADAS

Make and share this Chicken & Chorizo Spanish Enchiladas recipe from Food.com.

Provided by LizzyGirl09

Categories     Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16



Chicken & Chorizo Spanish Enchiladas image

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.

12 ounces spanish chorizo, removed from casings and diced
1 cup green bell pepper, sliced
4 garlic cloves, chopped
2 jalapeno chiles, seeded and chopped
1 bay leaf
1 large Spanish onion, chopped
salt & freshly ground black pepper
1 1/2 cups chicken stock
1 1/2 teaspoons paprika
2 (14 ounce) cans fire-roasted tomatoes
1 (14 ounce) can tomato sauce
1 pinch ground cinnamon
2 cups boneless skinless chicken, poached and shredded
2 cups Mexican blend cheese
1/4 cup cilantro, finely chopped
8 (8 inch) flour tortillas, charred in dry pan

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



Chorizo Enchiladas image

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

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

More about "chorizoenchiladas recipes"

THE BEST RECIPES WITH CHORIZO SAUSAGE | ALLRECIPES
Mexican Raviolis. View Recipe. Italian ravioli gets a Chinese and Mexican makeover. Wonton wrappers are stuffed with chorizo sausage, …
From allrecipes.com
Author Carl Hanson
Estimated Reading Time 7 mins
the-best-recipes-with-chorizo-sausage-allrecipes image


CHORIZO RECIPES | ALLRECIPES
Chorizo Stuffed Bell Peppers. Rating: 4.5 stars. 263. Bell peppers are stuffed with a spicy blend of chorizo, onions, garlic, fresh herbs, Worcestershire, three kinds of cheese, and rice. If you have a taste for spice, you'll love them. Don't …
From allrecipes.com
chorizo-recipes-allrecipes image


CHORIZO ENCHILADAS - HOUSE OF YUMM
Instructions. 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).
From houseofyumm.com


CHICKEN AND CHORIZO ENCHILADA NOSHING WITH THE NOLANDS
Preheat oven to 350F. Grease a 9x13" baking dish. Heat olive oil in a large saute pan and cook the jalapeno, garlic, onion, red pepper, chili powder, salt, and pepper until tender. Add the chicken and chorizo and mix well. Stuff the 8 flour tortillas with the chicken mixture. Dividing evenly and sprinkling the inside with 1 cup of the cheese as ...
From noshingwiththenolands.com


16 OF THE BEST CHORIZO RECIPES - TOP TEEN RECIPES
Simply mix the spices together (most of which you probably already have in your pantry), then mix them in with the ground pork, vinegar, and garlic. From that point, you can either refrigerate or freeze the chorizo mixture or use it immediately. If storing for later use, make sure to store in an airtight container or bag.
From topteenrecipes.com


CHORIZO FRESH MEX | HOME
We learned how to make Mexican food from the source. We spent weeks learning the trade in Mexico at local tacquierias, and realized that it was the fresh ingredients and passion for preparation that separated authentic Mexican tacos and burritos from their north-of-the-border counter parts. We made it our mission to bring to our customers only the freshest food, …
From chorizo.ca


39 DELICIOUS CHORIZO RECIPES | TASTE OF HOME
Sweet Potato & Chorizo Croquettes. Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.—Taste of Home Test Kitchen, Milwaukee, Wisconsin. Go to Recipe. 33 / …
From tasteofhome.com


CHICKEN-CHORIZO ENCHILADAS ARE THE PERFECT WAY TO SPICE UP DINNER
Process thoroughly. Pour 1/3 of this salsa verde into bottom of oven-safe pan. In large mixing bowl, combine chicken, chorizo, crema, 1/3 of the salsa verde, 1 cup shredded cheese, and queso ...
From littlethings.com


CHICKEN AND CHORIZO ENCHILADAS | ENCHILADAS CALLEJERAS
Cook, stirring frequently to break up the chorizo, until it begins to brown, about 5 minutes. Add the potatoes and carrots and gently stir to combine. Cook, gently stirring occasionally, until the edges of the potatoes barely begin to brown. Remove from heat, stir in the peas, cover, and keep warm.
From pastrychefonline.com


WHAT TO MAKE WITH CHORIZO: 36 EASY RECIPES
Chorizo Enchiladas. TYPE: Dinner INGREDIENT COUNT: 9 plus basic pantry ingredients. AMOUNT OF CHORIZO: 9 oz INGREDIENT TYPE: You may have to hit the grocery store first TIME: 50 Minutes WHAT MAKES IT SPECIAL: Classic . Get Recipe Photo Credit: www.smalltownwoman.com Stuffed Poblano Peppers. TYPE: Dinner INGREDIENT COUNT: …
From whattomaketoeat.com


CHORIZO ENCHILADAS WITH GUAJILLO SAUCE : RECIPE - GOURMETSLEUTH
The Chorizo Enchiladas with Guajillo Sauce are filled with potatoes, asadero cheese and a fresh guajillo chile sauce. The sauce includes chiles, chicken stock, tomatoes, garlic, onions, coriander seed and cumin. These enchiladas are delicious! Use the best quality chorizo you can find. These are fairly spicy ingredients so spice lovers will ...
From gourmetsleuth.com


29 CHORIZO RECIPES BECAUSE IT MAKES EVERYTHING TASTE BETTER
Brussels Sprout Leaves with Chorizo and Toasted Almonds. A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till …
From bonappetit.com


CHORIZO ENCHILADAS – NATURE'S PLATE
Chorizo Enchiladas. Regular price. $ 10.90. Sale price. $ 10.90 Sale. Homestyle meals = Bold flavors & familiar textures! Great for those new to plant-based eating!*. Our house-made seitan chorizo, potatoes, and onion, rolled up in corn tortillas - and topped with TWO flavorful sauces: house-made, smoky red sauce and cheese sauce.
From naturesplate.com


CHICKEN AND CHORIZO ENCHILADAS - SOMETHING SWEET SOMETHING …
Turn up the heat to medium high and fry the chicken in the chorizo oil, stirring all the time until the chicken is golden brown, about 8-10 minutes. Return the onions, peppers and chorizo to the pan and stir to mix. Pour in around half of the Enchilada sauce and give another stir to mix everything together.
From somethingsweetsomethingsavoury.com


10 BEST COOKING WITH MEXICAN CHORIZO RECIPES | YUMMLY
Tepita-Style Migas Food Republic. serrano chiles, chipotle, epazote, habanero chile, chicken stock and 9 more. Chorizo & Cheese Torta Sam the Cooking Guy. shredded Monterey Jack cheese, lime, avocado, kosher salt, mexican chorizo and 1 more. Backyard Clambake EveryDay with Rachael Ray. littleneck clams, butter, lobsters, artichokes, corn, …
From yummly.com


CHORIZO, CHEESE, AND GREEN CHILE ENCHILADAS | EMERILS.COM
Directions. Preheat the oven to 400 degrees F. Add dried chiles to a pot of boiling water. Cover, remove from heat, and set aside for 30 minutes. Remove chiles from water, drain, and remove and discard stems. Add chiles to a blender with oil and salt, and blend on high for 2 minutes. Set a fine mesh strainer over a bowl and strain the chile oil ...
From emerils.com


10 DELICIOUS SIDE DISHES FOR ENCHILADAS | ALLRECIPES
Green Rice with Green Chiles. Credit: Soup Loving Nicole. View Recipe. Romaine lettuce, fresh cilantro, green chiles, tomatillos, and green onions give this rice a fresh flavor and color. Ms. Chef Esh says, "I absolutely loved this green chile rice, and did not change a thing!"
From allrecipes.com


WHAT IS CHORIZO? | ALLRECIPES
Spanish chorizo is a dried and cured sausage in a casing that is ready to eat like a salami. It is either smoked or unsmoked and generously seasoned with smoked paprika. Spanish chorizo can be either sweet or spicy. It is usually sliced and served as part of a tapas spread, or added to soups and stews. Soy chorizo is a vegan variety made from ...
From allrecipes.com


EASY BEEF AND CHORIZO ENCHILADAS - ROSEMARIE'S KITCHEN
Add onions, celery and tomato paste, stirring to combine. Add Monterey Jack cheese, stirring to blend completely. Cover and keep warm until ready to use. Preheat oven to 350 degrees. Pour enough Enchilada sauce into the bottom of the casserole dish to coat nicely. Set aside until ready to fill.
From rosemarieskitchen.website


11 TYPES OF CHORIZO: HOW TO EAT AND COOK WITH CHORIZO
11 Types of Chorizo: How to Eat and Cook With Chorizo. Written by the MasterClass staff. Last updated: Sep 28, 2021 • 4 min read. Whether it’s bright red Spanish chorizo or spicy Mexican chorizo, this flavorful sausage packs a punch.
From masterclass.com


20+ BEST CHORIZO RECIPE IDEAS - FOOD NETWORK
Whether your recipe calls for smoky, cured Spanish chorizo or the savory, ready-to-cook Mexican version, this spiced pork sausage is sure to be the star ingredient in any dish!
From foodnetwork.com


PORK CHORIZO ENCHILADAS WITH MONTEREY JACK CHEESE & SOUR CREAM
Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender.
From blueapron.com


CHORIZO ENCHILADAS - FOOL A CARNIVORE
Chorizo Enchiladas. Date: September 26, 2015 / By Nancy Olah. Please excuse my long absence from my blog. The month of September has sped by with way too much of my time spent on two of my volunteer passions: mock trial and green buildings. As the attorney coach for the York Preparatory Academy mock trial team, I accompanied our team of talented high …
From foolacarnivore.com


CHORIZO AND SWEET POTATO ENCHILADAS - BUDGET BYTES
In a large skillet, sauté the sweet potato, poblano, and garlic in vegetable oil over medium heat until they begin to soften (about 5-7 minutes). Squeeze the chorizo out of it’s casing into the skillet. Continue to sauté over medium heat, breaking up the chorizo into pieces as you stir, until the chorizo is cooked through (5-7 minutes more).
From budgetbytes.com


CHORIZO BREAKFAST ENCHILADAS - THE GIRL WHO ATE EVERYTHING
Preheat oven to 350 degrees and spray a 9x13 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.
From the-girl-who-ate-everything.com


CHICKEN AND CHORIZO ENCHILADAS WITH CHIPOTLE CREMA SAUCE
Instructions. Preheat oven to 350F degrees. In a large skillet, over medium high heat, heat the olive oil and saute the onion and garlic. Add the chorizo and cook for about 5 minutes, breaking it apart with a wooden spoon, until cooked through. Remove from heat and add the shredded chicken, mixing to combine.
From oliviascuisine.com


POTATO ENCHILADAS WITH CHORIZO RECIPE - QUERICAVIDA.COM
Strain the sauce for the enchiladas in a medium bowl and season with salt. Lightly mash the potatoes with a potato masher. Add the chorizo and season to taste. Heat 1/4 cup of oil in a pan over medium heat. Carefully fry the corn tortillas one at a time for 30 seconds. Flip the tortilla and fry for another 30 seconds.
From quericavida.com


CHORIZO SAUSAGE ENCHILADAS RECIPE | ENCHILADA RECIPES | TESCO …
Preheat the oven to gas 4, 180°C, fan 160°C. In a large saucepan, fry the chorizo sausages over a medium heat, turning once to brown both sides. Remove and set aside. Add the chopped peppers and red onion to the pan and cook over a medium high heat for 5-8 mins until the veg starts to soften. Add the cumin and cook for 1 min, then remove from ...
From realfood.tesco.com


7 EASY CHORIZO TAPAS RECIPES – ENJOY SPANISH FOOD AT …
3. Huevos rotos con chorizo. It’s hard not to love huevos rotos (“broken eggs”), the ultimate trifecta of eggs, potatoes, and meat. This is a super classic and easy tapas recipe, and the perfect way to combine chorizo with other staples of Spanish cuisine. Think fried potatoes (you can also sauté or roast them) topped with runny eggs and ...
From spanishsabores.com


TURKEY AND CHORIZO ENCHILADA RICE BAKE - EMILY BITES
Pre-heat the oven to 350 degrees. Drizzle 2 teaspoons of the oil in a large sauté pan or walled skillet. Bring the oil over med-high heat. Add the ground turkey and chorizo and cook, breaking up into small chunks with a wooden spoon or spatula. When the meat is broken into small chunks and begins to brown, add the onions and continue to cook ...
From emilybites.com


CHORIZO AND VEGGIE ENCHILADAS | HEALTHY RECIPES | WW CANADA
Preheat oven to 350°F. Coat a large (9 X 13-inch) casserole dish with cooking spray. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onions, both peppers, mushrooms and salt; cook, stirring frequently, until vegetables are softened, about 10 minutes. Stir in chorizo, lime juice, garlic, cumin and oregano; cook ...
From weightwatchers.com


EASY CHORRILLANA RECIPE (WITH MUSHROOM AND CHORIZO)
Heat the oil in a pot over medium heat. Fry the potatoes in batches until golden brown and crunchy. Transfer to a paper towel-lined dish to soak off the excess oil. Transfer to a plate and cover with the mozzarella cheese. In a separate pan cook the chorizo for around 3 minutes, until slightly crispy. Add the mushrooms and sprinkle with salt ...
From mystayathomeadventures.com


HOMEMADE MEXICAN-STYLE CHORIZO RECIPE - THE SPRUCE EATS
Gather the ingredients. The Spruce. In a large bowl, use your hands to mix the ground pork, chili powder, paprika, oregano, cinnamon, cloves, cumin, salt, garlic, and vinegar, until well combined. The Spruce. To cook, fry the chorizo in a large skillet over medium heat. Break up the sausage with a spatula or fork as you go so that the finished ...
From thespruceeats.com


CHORIZO AND POTATO ENCHILADAS | SOMETHING NEW FOR DINNER
Instructions. Put the potato halves in a saucepan with 1/2 t salt and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes until the potatoes are done, but firm and easily pierce with a fork. Drain and let cool. Slip the potato skins off the potatoes and dice into 1/3" cubes. Set aside.
From somethingnewfordinner.com


12 DELICIOUS FOODS TO MIX CHORIZO WITH - AMIGOFOODS
Almost anyone should be able to handle this combination of foods. 10. Kale Soup With Chorizo Is An Easy, Delicious Meal. Kale soup is one of the best and easiest ways to cook with chorizo available. This simple soup consists of kale, broth, a hint of mashed potatoes, and chorizo.
From blog.amigofoods.com


BEEF AND CHORIZO ENCHILADAS SMOTHERED IN RED CHILE FROM ... - MJ'S …
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.
From mjskitchen.com


TRADER JOE'S SOY CHORIZO ENCHILADAS — POPPIESANDPROSECCO
Instructions. PREHEAT: Turn oven on to preheat to 400. BLEND: Combine all the ingredients for the enchilada sauce in a blender and blend until smooth. COOK: Heat oil in a pan over medium heat, add diced pepper and onion and cook until soft. Add the soy chorizo and black beans, continue cooking until chorizo starts to brown.
From poppiesandprosecco.com


Related Search