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Potato and Chorizo Enchiladas

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Enchilada Sauce:

2 tablespoons canola oil

1 small onion, diced 

3 cloves garlic, chopped 

2 cups chicken stock 

2 tablespoons chili powder 

3/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

One 6-ounce can tomato paste 

Enchiladas:

8 ounces fresh Mexican chorizo

1/2 cup canola oil 

8 corn tortillas 

3/4 cup frozen home fries or refrigerated diced potatoes

2 cups shredded Mexican blend cheese 

1/4 cup sour cream 

2 teaspoons hot sauce 

Juice of 1/2 lime

2 tablespoons chopped fresh cilantro 

Directions

  1. 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.
  2. 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.
  3. Preheat the oven to 375 degrees F.
  4. 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.
  5. In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
  6. 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.
  7. While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
  8. Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.
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