Chorizo Enchiladas

Posted on June 11, 2022

Chorizo Enchiladas

Are you looking for recipe inspiration? Chorizo Enchiladas special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Chorizo Enchiladas What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Chorizo Enchiladas, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Chorizo Enchiladas delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Chorizo Enchiladas is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chorizo Enchiladas estimated approx. 30 mins.

Well, this time, let's try it, and vary the Chorizo Enchiladas yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Chorizo Enchiladas using 9 ingredient type and 5 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Chorizo Enchiladas:

  1. 4 oz Chorizo
  2. 8 Corn Tortillas
  3. 1 can 12 oz enchilada sauce (i.e. La Palma)
  4. 4 tbsp cooking oil (your choice)
  5. 4 medium potato
  6. 4 oz queso fresco (cacique)
  7. 1 head romain lettuce
  8. 4 cup water
  9. 4 oz sour cream (optional)

Steps to make a Chorizo Enchiladas

1
Peel and cube potatoes. Boil in water until tender, (fork pokes through easily) drain. Be careful not to overcook
2
While potatoes cook, fry chorizo with 1 tbs of oil in frying pan. Once potatoes are done, add these to cooked chorizo and mix. (This is your enchilada filling)
3
Heat enchilada sauce in pan large enough to lay tortilla. (allow sauce to simmer on lowest heat)
4
Prepare serving plate with a couple of washed and dried romain lettuce leaves (bed of lettuce). In a seperate frying pan, heat remaining oil (med/high) and lightly fry each tortilla individually. (should still be soft) After frying tortilla, dip it into the hot enchilada salsa briefly to coat completely. Place coated tortilla on bed of lettuce and fill with a scoop of potato/chorizo mix. Fold filled tortilla in half. Repeat for remaining tortillas.
5
Top enchiladas with crumbled cheese and a spoonful of sour cream. Enjoy ;)

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