Enchiladas with chorizo, fried egg and cheese

Votes: 2

How to Make Chorizo, Egg, and Cheese Enchiladas

Time: 2 hours 45 minutes
Complexity: easily
Servings: 4

This recipe is a great example of how to make a delicious, filling meal for four with just 200 grams of meat. It's a Mexican enchilada! Rolled tortillas filled with fried Mexican chorizo (essentially ground pork seasoned with chili powder and other Mexican spices), scrambled eggs, and potato balls are baked under a layer of green chili sauce and gooey mozzarella. Serve two rolls per serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Green enchilada sauce

2 tablespoons extra-virgin olive oil
1 jalapeño, seeded and finely chopped, plus extra for serving
Half a white onion, diced
2 cloves garlic, crushed
1 tsp ground cumin
0.5 tsp dried Mexican oregano
A pinch of red pepper flakes
1 teaspoon of sugar
1 can (450 g) diced green chili peppers
3/4 cup lightly salted vegetable or chicken broth

Filling

48 ready-made potato balls (balls of grated potato, deep-fried)
220 g raw Mexican chorizo sausage, casing removed
Half a white onion, diced
12 large eggs, beaten
8 wheat tortillas (20 cm)
280 gr. grated mozzarella
For serving: sour cream, sliced jalapeno, sliced radish, chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, chorizo sausage, eggs, tortilla, mozzarella cheese, chili pepper, radish, oregano, cumin

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Green enchilada sauce:

Heat the olive oil in a large saucepan over medium heat. Add the jalapeño, onion, and a pinch of salt and cook until the vegetables are soft and translucent, 5–7 minutes. Add the garlic, cumin, oregano, and ground red and black pepper and cook, stirring, for 1 minute. Add the sugar, chili pepper, and broth and remove from heat. Puree the sauce in a food processor or blender until smooth. Return to the saucepan and simmer for 20 minutes. Taste and adjust the seasoning if needed.

Place the potato balls on a baking sheet, season with salt and pepper. Bake until crispy, 20–25 minutes. Remove from the oven and set aside, then reduce the oven temperature to 190°C.
Filling:

Heat a large skillet over medium-high heat and cook the chorizo, stirring with a wooden spoon, until cooked through. Using a slotted spoon, transfer to a large bowl. Leave a thin layer of fat in the pan and drain any excess. Add the onion and a pinch of salt to the skillet and cook until soft, 5–7 minutes. Add the eggs and stir until set (the eggs should be slightly undercooked, as they will finish cooking in the oven). Transfer to the bowl with the chorizo and stir. Season with salt to taste (note that chorizo contains salt).
Spread a thin layer of sauce in the bottom of a 9 x 13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon 1/3 cup of the egg filling onto each tortilla. Top with a handful of cheese and 6 potato balls. Roll the tortillas into tubes and place them seam-side down in the baking dish. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheese. Bake until the cheese is golden brown, about 40 minutes.
Serve enchiladas with sour cream, jalapeños, radishes, and fresh cilantro.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Food processor / Breakfast / Main courses / Casseroles / Meat / Vegetables and mushrooms / Eggs and dairy products / Fast food / Tortilla Dishes / / Mexican cuisine

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