Recipe courtesy of Lydia Diaz Sanchez

Lydia's Red Enchiladas con Chorizo

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. In a small pan over medium-high heat, brown the chorizo, no added grease needed. Add the browned chorizo to chile sauce.
  3. 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.
  4. 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.
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