Spicy chorizo is tempered by potatoes to create a very satisfying enchilada combo.
- ¾ pound yukon gold potatoes, cut in half
- 1t salt, divided
- ½ cup olive oil, approximately, divided
- 1 onion, sliced into ¼
- 1 t ground cumin
- ½ t dried oregano
- 1 pound fresh chorizo sausage, casings removed & crumbled
- 1 28-ounce can red enchilada sauce
- 12 corn tortillas
- 8 ounces shredded cheddar cheese
- 1 tomato, chopped
- 1 handful of cilantro, stems removed
- 2 green onions, sliced
- ½ cup Mexican crema or sour cream
- 1Put the potato halves in a saucepan with ½ t salt and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes until the potatoes are done, but firm and easily pierce with a fork. Drain and let cool. Slip the potato skins off the potatoes and dice into ⅓" cubes. Set aside.
- 2In a skillet, heat 1 T olive oil and saute onions with ½ t salt, cumin and oregano, about 6 minutes. Add crumbled chorizo and cook stirring until chorizo is done, about 6-8 minutes. Add diced potatoes and cook until the edges of the potatoes begin to crisp, another 5 - 6 minutes or so. Remove from heat and set aside.
- 3Put the enchilada sauce in one skillet and place on the stove. Heat on medium low until hot. Reduce heat to very low to keep warm. In another skillet, add about ¼ cup olive oil and heat to medium high.
- 4Ladle about ⅓ cup of enchilada sauce into the bottom of a 13 x 9 x 2" rectangular or a 12" round baking dish and spread it around to coat the bottom of the dish.
- 5Now you begin the assembly of the enchiladas. Take one tortilla and fry in the oil for about 5-8 seconds on each side. Remove the tortilla from the oil and dip it in the red sauce to coat both sides. Remove the tortilla from the sauce and place it on the plate you will use to assemble the enchiladas. Put about ⅓ cup of the chorizo and potato filling down the center of the tortilla. Top with about 1 T of the shredded cheese. Roll up like a cigar and lay seam-side down in the baking dish. Continue until all the enchiladas are assembled and nestled side-by-side in the baking dish.
- 6Pour about 1 cup of the remaining sauce over the enchiladas. Sprinkle the center of the enchiladas with the remaining cheese and bake for 20 to 30 minutes until heated through and cheese has melted.
- 7Garnish with chopped tomatoes, cilantro leaves, green onions and Mexican crema or sour cream.