Chorizo And Potato Enchiladas
From guerrero 15 years ago
- 30 minutes to make
- Serves 6
This dish was intended as a main course. However, great at potlocks, parties, work functions, visiting relatives, etc.
Ingredients
- 6 large russet potatoes' peeled & boiled till tender(do not over boil) shopping list
- 13 yellow corn tortillas shopping list
- 1/2 cup of vegetable oil shopping list
- 1 tbsp of vegetable oil shopping list
- 1 lb pork chorizo shopping list
- 1 lb monterey jack cheese shopping list
- 1 lb cheddar cheese shopping list
- (or you can buy pre-pkgd shredded mix) shopping list
- 1 can las palmas enchilada sauce shopping list
- pre heated oven 350 shopping list
How to make it
- In a large frying pan, add the pork chorizo, cook till tender.
- add potato & lightly fold into chorizo until fully combined
- its ok if it mashes together, set aside once cooked let cool
- in med frying pan add 1 tbsp oil & "fry" the las palmas sauce, for 1 minute. set aside & let cool.
- next you will fry the corn tortillas, add half cup of oil to anothr frying pan, heat oil first.
- 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.
- repeat process with all 13 torts. stack them like pancakes. let cool.
- take 1 tortilla dip into red sauce to coat both sides
- add about 2-3 tbls of potatoe mix & roll. repeat.
- add to a bake dish & after 1st layer sprinkle w/ a little cheese
- repeat then add remaining cheese over top & bake for 1/2 hour at a preheated 350 oven.
- you can garnish with sour cream & olives.
The Rating
Reviewed by 5 people-
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!
crabhappychick
in Pittsburgh loved it
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Beautiful! We love this! Thanks! Dooley
dooley
in Crossroads loved it
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