Chorizo Enchiladas with a Tomato Tomatillo Sauce
These spicy chorizo enchiladas are made with fresh ingredients and baked to perfection.
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
Serrano Peppers are pretty spicy so if you would like only use 1 to flavor this dish.