One-Pan Spicy Chorizo and Poblano Enchiladas
One-pan spicy chorizo and poblano enchiladas bring a warm blend of flavors and textures, easiness, and a hint of heat to your kitchen table.
Keywords
- Main Courses
- Pork
- Vegetables
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 www.americastestkitchen.com.
Cooking tools:
- Baking dish
- Pastry brush
- Oven
- Microwave
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
- Plate
- Aluminum foil
Ingredients
- 2 (8-ounce) cans tomato sauce
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced thin
- 1 poblano chile, stemmed, seeded, and chopped fine
- 3 tablespoons minced fresh cilantro
- 12 (6-inch) corn tortillas, warmed
- 2 tablespoons vegetable oil
- Lime wedge
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