If you are looking for a new flavorful dinner idea or in a rut when it comes to Taco Tuesday’s, then you need to try these Chorizo Enchiladas with a Tomato Tomatillo Sauce. Super tasty, a bit spicy, but loaded with flavor where it counts. I used chorizo but you could also substitute with ground beef or even ground turkey.
Easy, tasty enchiladas begin with simple, fresh ingredients that highlight the rich, spicy flavors and aromas of Mexican cuisine. I actually made these Chorizo Enchiladas last Summer when we had some fresh tomatoes and hot peppers growing in the garden The Tomato Tomatillo Sauce is easy to make by zizzing up the ingredients in your blender or food processor then simmering the mixture for a few minutes.
So if you are ready for a flavor explosion and a tasty new dinner ideas, these easy enchiladas are just that! And don’t forget to serve them up with a nice cold Citrus Margarita to go with them!
What I love about these Chorizo Enchiladas with a Tomato Tomatillo Sauce
- Fresh and simple ingredients
- Easy to make
- Flavorful
- Perfect for something different
For the best flavors, use the freshest of simple Mexican ingredients. Fresh chiles, tomatoes, tomatillos, and garlic combine with a little lime juice in this recipe for a spicy, savory, and easy sauce.
Enchiladas don’t require complex filling ingredients. Here, flavorful chorizo and a blend of Mexican cheeses are all you need to stuff the tortillas. And remember, the topping should complement—not smother—the wraps.
This recipe makes eight enchiladas, so you can serve four hearty eaters two enchiladas each, or lighten it up with eight servings and a side dish of rice or black beans. A dollop of quick and easy guacamole provides a bright, fresh side as well.
How to make the Chorizo Enchiladas and Tomato Tomatillo Sauce
Step 1: Prep your vegetables
First start by washing and cutting the peppers, tomatoes, onions and garlic.
Step 2: Cook the peppers down
Heat a large skillet over medium heat and add 1 tablespoon of oil. Add in the onion, jalapeno, serrano, and garlic and cook until they begin to soften about 5 minutes.
Then add in the tomatillos, tomatoes, and lime juice and season with salt. Cook until the tomatillos and tomatoes begin to break down, about 5 minutes.
Step 3: Make Sauce
Remove the sauce ingredients to a food processor (be careful processing hot foods) and process until chunky-smooth. Set aside.
Step 5: Cook the Chorizo
In the same skillet, heat the remaining 1 tablespoon of oil and add the chorizo. Season with salt and cook, crumbling until just cooked through, 7-8 minutes.
Add 1/4 cup of the sauce to the cooked chorizo and stir well to combine.
Step 6: Assemble Enchiladas
Next lay the warm tortillas (warm tortillas are more pliable) on a work surface and spoon 1/8th of the chorizo mixture down the center of each one. Sprinkle the chorizo with about 2 tablespoons of cheese each.
Then roll up each enchilada and place seam-side down in the prepared dish. Spoon the remaining sauce over the top, not smothering.
Cover the dish with aluminum foil and bake 20 minutes at 350 degrees or until hot throughout and cheese is melted. Serve hot with your favorite toppings and enjoy!
Additions & Substitutions:
- Chorizo a little too spicy for you? You can make these with ground beef or turkey too.
- Like cilantro? Chop some up and add it to the sauce.
- Can’t handle the heat? You may want to leave out the serrano peppers.
- No Roma Tomatoes? You can use cherry tomatoes or a blend of whatever kind you have.
- We liked ours with sauce cream and hot sauce but some homemade guacamole would be tasty.
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What to serve with enchiladas
I always keep Spanish style rice packets in my cupboard. But of course if you like beans, a fresh salad, or just chips & salsa– go for that! PLUS a nice cold Perfect Citrus Margarita or cold Dos Equis.
Follow along!
Like this recipe? Make sure to check out my:
Chorizo Enchiladas with a Tomato Tomatillo Sauce
Equipment
- food processor
Ingredients
- 2 tbsp olive oil divided, plus more for oiling dish
- 1 small onion chopped
- 1 jalapeno stemmed, seeded, and chopped
- 2-3 serrano chiles stemmed, seeded, and chopped
- 2 garlic cloves chopped
- 4 tomatillos husked and chopped
- 2 Roma Tomatoes chopped
- 2 tbsp fresh lime juice 1/2 a lime
- sea salt
- 1 lb bulk chorizo
- 8 9 inch corn or flour tortillas warmed
- 1-2 cups shredded Mexican-blend cheese as desired
Instructions
- Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the onion, jalapeno, serrano, and garlic and cook until beginning to soften about 5 minutes.
- Add the tomatillos, tomatoes and lime juice and season with salt. Cook until the tomatillos and tomatoes begin to break down, about 5 minutes.
- Remove the sauce ingredients to a food processor (be careful processing hot foods) and process until chunky-smooth. Set aside.
- In the same skillet, heat the remaining 1 tablespoon of oil and add the chorizo. Season with salt and cook, crumbling until just cooked through, 7-8 minutes.
- Add 1/4 cup of the sauce to the cooked chorizo and stir well to combine.
- Preheat the oven to 350° F and lightly oil a large baking dish.
- Lay the warm tortillas (warm tortillas are more pliable) on a work surface and spoon 1/8th of the chorizo mixture down the center of each one. Sprinkle the chorizo with about 2 tablespoons of cheese each.
- Roll up each enchilada and place seam-side down in the prepared dish. Spoon the remaining sauce over the top, not smothering. And add more cheese if desired.
- Cover the dish with aluminum foil and bake 20 minutes.
Notes
April 21, 2023 at 11:36 amEnchiladas do not use flour tortillas. They become gummy and soggy. For best results stick to the corn.
April 26, 2023 at 2:11 pmI always use flour and love how they turn out.