Main dish

Potato and Chorizo Enchiladas

Potato and Chorizo Enchiladas
These Potato and Chorizo Enchiladas might become your new favorite 😍
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Enchilada Sauce:
  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 3 cloves garlic, chopped
  • 2 cups chicken stock
  • 2 tablespoons chili powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • One 6-ounce can tomato paste
  • Enchiladas:
  • 8 ounces fresh Mexican chorizo
  • ½ cup canola oil
  • 8 corn tortillas
  • ¾ cup frozen home fries or refrigerated diced potatoes
  • 2 cups shredded Mexican blend cheese
  • ¼ cup sour cream
  • 2 teaspoons hot sauce
  • Juice of ½ lime
  • 2 tablespoons chopped fresh cilantro
Instructions
  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 ¾ cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about ¼ 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.

Watch the recipe video here:

How to Make Katie's Potato and Chorizo Enchiladas

These Potato and Chorizo Enchiladas might become your new favorite 😍Catch Katie Lee on #TheKitchen > Saturdays at 11a|10c

Posted by Food Network on Monday, June 25, 2018