Recipe

Chorizo And Potato Enchiladas Recipe


Chorizo And Potato Enchiladas Recipe
This dish was intended as a main course. However, great at potlocks, parties, work functions, visiting relatives, etc.

Guerrero

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Ingredients
  • 6 large russet potatoes' peeled & boiled till tender(do not over boil)
  • 13 yellow corn tortillas
  • 1/2 cup of vegetable oil
  • 1 tbsp of vegetable oil
  • 1 lb pork chorizo
  • 1 lb monterey jack cheese
  • 1 lb cheddar cheese
  • (or you can buy pre-pkgd shredded mix)
  • 1 can las palmas enchilada sauce
  • pre heated oven 350

Directions
  1. In a large frying pan, add the pork chorizo, cook till tender.
  2. add potato & lightly fold into chorizo until fully combined
  3. its ok if it mashes together, set aside once cooked let cool
  4. in med frying pan add 1 tbsp oil & "fry" the las palmas sauce, for 1 minute. set aside & let cool.
  5. next you will fry the corn tortillas, add half cup of oil to anothr frying pan, heat oil first.
  6. once oil is very hot add 1 corn tortilla and fry for 30 secs. flip for 30 secs and take out, it is delicate so you will need to use a spatula.
  7. repeat process with all 13 torts. stack them like pancakes. let cool.
  8. take 1 tortilla dip into red sauce to coat both sides
  9. add about 2-3 tbls of potatoe mix & roll. repeat.
  10. add to a bake dish & after 1st layer sprinkle w/ a little cheese
  11. repeat then add remaining cheese over top & bake for 1/2 hour at a preheated 350 oven.
  12. you can garnish with sour cream & olives.

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Comments


Wonderful combination of flavors. Sounds great.


Thanks joe my family really liked it too.. can be very spicy..


Thank-you for sharing this very nice recipe.

Kind Regards


Absolutely fabulous recipe....just in case I can't find the enchilada sauce you recommend, can I substitute another variety? What size can? I'll try Reyna's in the Strip for the las palmas first!


Beautiful! We love this! Thanks! Dooley


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