Chorizo Enchiladas with Guajillo Sauce

Chorizo Enchiladas with Guajillo Sauce is a simple recipe that is easy to make and that everybody loves. They take about 45 minutes to prep and cook but are worth every minute. The combination of Chillies, Cheese and Chorizo gives this recipe a flavour that is hard to beat. The  recipe provides a filling meal for up to 6 people easily. However if you live in my house, then 4 people!! If you don’t have Mexican chorizo then other chorizos are good to use. Spicy sausage can be used but it will lack the vibrant colours of chorizo. Highly recommended for a family meal.

Chorizo Enchiladas with Guajillo Sauce

Chorizo Enchiladas with Guajillo Sauce are a unique blend of Mexican ingredients. The result is enchiladas that people will ask for again and again.

4.53 from 44 votes

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Course: Dessert, Main Dish

Cuisine: Mexican

Keyword: Sausage, Tortillas/Wraps

Cook Time: 45 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 people

Calories: 833kcal

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Ingredients

 

MetricImperial

• Salt
• 12 large guajillo chilies stems and seeds removed
• 1/4 cup olive oil 60 ml
• 1/2 large onion finely chopped
• 2-4 cloves garlic chopped
• 1 tbsp coriander seeds toasted and ground, 15 ml
• 1 tsp cumin seeds toasted and ground, 5 ml
• 6 cups chicken stock 1.5 L
• 4 whole Roma tomatoes halved and grilled or broiled until charred
• 2 lbs Mexican chorizo 900 g, see below
• 1/2 large onion finely chopped
• 2 cups potato cook/diced 500 ml
• 16 in corn tortillas heated
• 1 cup Monterey Jack grated 250 ml

Instructions

• To make the sauce, toast the guajillo chiles in a dry skillet over high heat just until soft and fragrant, about 10 seconds on each side.
  12 large guajillo chilies
• Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 10 minutes.
  1/4 cup olive oil, 1/2 large onion
• Add guajillo chiles and the remaining sauce ingredients and bring to a boil.
  Salt, 2-4 cloves garlic, 1 tbsp coriander seeds, 1 tsp cumin seeds, 6 cups chicken stock, 4 whole Roma tomatoes
• Reduce the heat and simmer for 20 minutes.
• Puree the sauce in an electric blender or food processor and strain through a fine sieve if desired. Set aside.
• To make the enchiladas, saute the chorizo and onion in a skillet over high heat, breaking up the meat, until the meat is thoroughly cooked, about 10 minutes.
  2 lbs Mexican chorizo, 1/2 large onion
• Stir in the potatoes and remove from the heat. Place 3 to 4 tablespoons (45-60 ml) of the filling on each tortilla and roll them tightly.
  2 cups potato
• Spread about 1 cup (250 ml) of the guajillo sauce in a large baking dish and place the enchiladas seam-side down in the dish.
  16 in corn tortillas
• Cover with about 2 cups (500 ml) of the sauce (freeze the remainder) and sprinkle with the shredded cheese.
  1 cup Monterey Jack
• Bake in a preheated 350F (180C) oven for 10 to 15 minutes.

Nutrition

Calories: 833kcal | Carbohydrates: 23g | Protein: 38g | Fat: 65g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 143mg | Sodium: 1881mg | Potassium: 368mg | Fiber: 3g | Sugar: 2g