Bake Boil Cheese Chili Chorizo Mexican North American Sauce Simmer Spice Tortillas/Wraps

Chorizo Enchiladas with Guajillo Sauce

Chorizo Enchiladas with Guajillo Sauce
Written by ClareW

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

Chorizo Enchiladas with Guajillo Sauce are a unique blend of Mexican ingredients. The result is enchiladas that people will ask for again and again.
4.5 from 42 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Dessert, Main Dish
Cuisine: Mexican
Keyword: Sausage, Tortillas/Wraps
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 833kcal

Ingredients
 

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.
  • Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 10 minutes.
  • Add guajillo chiles and the remaining sauce ingredients and bring to a boil.
  • 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.
  • 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.
  • 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.
  • Cover with about 2 cups (500 ml) of the sauce (freeze the remainder) and sprinkle with the shredded cheese.
  • 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