Chorizo and potato enchiladas
Spicy chorizo is tempered by potatoes to create a very satisfying enchilada combo.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somethingnewfordinner.com.
Cooking tools:
- Baking dish
- Ladle
- Skillet
- Saucepan
- Plate
- Mixing bowl
- Colander
- Oven
- Stove
- Chef's knife
- Cutting board
- Fork
- Measuring cup
- Measuring spoon
Ingredients
- 3/4 pound yukon gold potatoes, cut in half
- 1t salt, divided
- 1/2 cup olive oil, approximately, divided
- 1 onion, sliced into 1/4″ rings
- 1 t ground cumin
- 1/2 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
- 1/2 cup Mexican crema or sour cream
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