How to make it

  • First, make the sauce.
  • Saute onion and garlic in oil over medium-low heat until soft. Add flour and chili powder. Stir in tomato sauce and thin to the consistency of cream with chicken broth. Simmer for about thirty minutes to blend the flavors. Thin again to the consistency of cream with broth (if you need to), then add the vinegar. Taste. The vinegar should make it sharp, but not sour.
  • Now make the enchiladas.
  • Roast the poblanos till blackened, put them in a paper or plastic bag and fold down the top. Let them sit for about fifteen minutes, then rinse them under running cold water. The charred skin will come right off (but you don't need to get all of it off — the char adds to the flavor). Remove the cores and chop.
  • Spray a saute pan lightly with Pam (you can use oil, but you just need enough to keep the chorizo from sticking at the very beginning) and put over low heat. Add the chorizo, and when it begins to render its fat, turn the heat up to medium-high and cook it until done, about ten to fifteen minutes.
  • Add the onion and poblanos, and cook for another five minutes, until onion is soft.
  • Nuke the tortillas for 1 minute in a plastic bag to soften them.
  • Assemble the enchiladas (I do this on a plate, then put them on individual serving plates):
  • Dip both sides of a tortilla in the sauce.
  • Put a spoonful of the chorizo filling on the tortilla.
  • Cover the filling with shredded jack.
  • Roll the tortilla and place on individual plate. Rinse and repeat.
  • Moisten the tops of the enchiladas with more sauce (don't drown them!) then put some more jack on top. Nuke each individual plate for about 1 minute.

Reviews & Comments 4

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  • mrsfussypants 10 years ago
    oh man I can't wait to eat these!
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  • krumkake 11 years ago
    These sound full of flavor - will be making these for sure. Thanks!
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  • clbacon 11 years ago
    I have been wanting some Tex Mex. Thanks for this recipe - looks fantastic!
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  • coffeebean53 11 years ago
    Sounds like an awesome flavor combination! When the weather cools down I'll definitely be trying these.
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