Potato Enchiladas with Chorizo

Name: Potato Enchiladas with Chorizo
Prep time: 20 min
Total time: 55 min
Yield: 12
Cuisine: Mexican
Ingredients: 3 dried ancho chilies; 2 guajillo chilies dry; 3 cups water; 1/4 cup vegetable oil; 12 corn tortillas; 4 medium, peeled and boiled potatoes; 1/2 lb. Mexican chorizo, cooked; 2 1/2 cups of queso fresco, crumbled; 1 medium red onion, finely chopped; Cilantro, finely chopped; Mexican cream or sour cream (optional); 6 fried eggs (optional)

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Prep 20 min
Total 55 min
Ingredients 12
Servings 12

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Enchiladas are a delicious lunch or dinner option, but now you can also prepare them for breakfast. One of my favorite Mexican breakfast dishes is the potato stew with chorizo served with corn tortillas and spicy salsa. The dish I’m sharing with you today uses those same ingredients, but in a completely new and delicious way. Serve with an egg on top and you’ll have a complete breakfast. Whether you prepare these enchiladas for breakfast or dinner, your family will love it!

Ingredients

3 dried ancho chilies
2 guajillo chilies dry
3 cups water
1/4 cup vegetable oil
12 corn tortillas
4 medium, peeled and boiled potatoes
1/2 lb. Mexican chorizo, cooked
2 1/2 cups of queso fresco, crumbled
1 medium red onion, finely chopped
Cilantro, finely chopped
Mexican cream or sour cream (optional)
6 fried eggs (optional)

Directions

1

Boil the dry chilies in a pot over medium heat until they’re completely cooked, let cool a bit. Remove the seeds and stems. Blend the chilies with water until well ground. Strain the sauce for the enchiladas in a medium bowl and season with salt.
2

Lightly mash the potatoes with a potato masher. Add the chorizo and season to taste.
3

Heat 1/4 cup of oil in a pan over medium heat. Carefully fry the corn tortillas one at a time for 30 seconds. Flip the tortilla and fry for another 30 seconds. Remove them from the oil with a spatula; let the excess oil drip off into the pan and place on a heat resistant plate.
4

Preheat the oven to 350°F. Grease a square 8-inch baking dish with cooking spray. Line the dish with 1/2 of the ancho pepper sauce.
5

Fill each tortilla with a bit of the potato with chorizo, queso fresco and chopped onion. Fold the tortillas in half to form a taco. Fit 6 enchiladas in the baking dish. Cover with the other half of the sauce, 1/2 cup of queso fresco and a bit of chopped onion. Repeat with the rest of the enchiladas, sauce and queso fresco.
6

Bake the enchiladas at 350°F for 30 to 35 minutes. Serve with Mexican cream, cilantro and a smashed egg. Enjoy!

Expert Tips

tip 1
Use regular salsa in place of the red enchilada sauce.
tip 2
To save time in the kitchen you can prepare these enchiladas one day in advance and refrigerate them. Just remember to remove them from the fridge at least 30 minutes before baking.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Enchiladas are a delicious lunch or dinner option, but now you can also prepare them for breakfast. One of my favorite Mexican breakfast dishes is the potato stew with chorizo served with corn tortillas and spicy salsa. The dish I’m sharing with you today uses those same ingredients, but in a completely new and delicious way. Serve with an egg on top and you’ll have a complete breakfast. Whether you prepare these enchiladas for breakfast or dinner, your family will love it!