These potato and chorizo enchiladas are a hearty, satisfying twist on the classic, where crispy roasted potatoes and spicy, savory chorizo are wrapped in soft tortillas and smothered in a rich red enchilada sauce. The combination of textures—creamy potato, crumbly meat, and gooey melted cheese—makes this a crowd-pleasing dinner that comes together in about an hour. It’s a flexible, forgiving recipe that works for a casual family meal or a festive gathering.
Ingredients
- 1 lb (450 g) fresh Mexican chorizo (casings removed if links)
- 1 lb (450 g) Yukon Gold potatoes, cut into ½-inch dice (about 3 medium)
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
- 10 (6-inch) corn or flour tortillas
- 2 cups (480 ml) red enchilada sauce (canned or homemade)
- 2 cups (8 oz / 225 g) shredded Monterey Jack or cheddar cheese
- Optional toppings: chopped cilantro, diced onion, sour cream, sliced jalapeños
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the diced potatoes with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring once halfway, until tender and lightly browned. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).
- While the potatoes roast, heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Use a slotted spoon to transfer the chorizo to a plate, leaving about 1 tablespoon of rendered fat in the skillet.
- In the same skillet, sauté the onion over medium heat until soft, about 3 minutes. Add the garlic, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant. Remove from heat.
- In a large bowl, combine the roasted potatoes, cooked chorizo, and onion mixture. Taste and adjust seasoning with salt and pepper (note: chorizo is often salty, so go easy).
- Spread about ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Warm the tortillas briefly (in a dry skillet or microwave) to make them pliable. Place a portion of the filling (about ⅓ cup) in the center of each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down in the prepared dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading to cover them evenly. Sprinkle the remaining cheese on top.
- Bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.
Tips
- Use fresh chorizo: Mexican chorizo is raw and needs cooking; Spanish chorizo is cured and can be used but has a different texture and flavor. If using Spanish chorizo, slice or dice it and skip the browning step.
- Don’t overfill: Too much filling makes tortillas tear. Stick to about ⅓ cup per tortilla.
- Warm tortillas: Cold tortillas crack when rolled. Heat them in a dry skillet for 10–15 seconds per side or wrap in a damp paper towel and microwave for 30 seconds.
- Make it ahead: Assemble the enchiladas (without baking) up to 24 hours in advance. Cover and refrigerate; add 10–15 minutes to the bake time.
Serving Suggestions
Serve these enchiladas hot out of the oven with a dollop of sour cream, chopped fresh cilantro, and a squeeze of lime. They pair well with a simple side of Mexican rice, refried beans, or a crisp green salad with avocado. For a lighter option, serve with a side of pickled onions or a fresh pico de gallo.
Variations
- Vegetarian: Omit the chorizo and add a can of black beans (rinsed and drained) or roasted sweet potatoes to the filling. Increase the cumin and smoked paprika slightly.
- Green sauce: Swap the red enchilada sauce for a green tomatillo salsa for a tangier, milder flavor.
- Cheese swap: Use queso fresco or cotija for a saltier, crumblier topping—add after baking.
- Add greens: Stir in a handful of baby spinach or kale into the filling mixture before rolling.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions on a microwave-safe plate and heat in 30-second increments until hot, or reheat in a 350°F (175°C) oven for 15–20 minutes, covered with foil to prevent drying. You can also freeze unbaked or baked enchiladas for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use flour tortillas instead of corn? Yes, flour tortillas work well and are more pliable, but they tend to get softer when baked. If using corn tortillas, be sure to warm them properly to avoid cracking.
How do I make my own enchilada sauce? A quick version: sauté 2 tablespoons of oil with 2 tablespoons of flour, add 2 tablespoons of chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, and 2 cups of chicken or vegetable broth. Simmer until thickened, about 10 minutes.
Can I make this recipe dairy-free? Yes, use a dairy-free cheese alternative or omit the cheese entirely. The filling is already flavorful enough without it.
Why are my enchiladas soggy? Sogginess usually comes from too much sauce or overbaking. Use just enough sauce to coat the tortillas, and don’t leave them in the oven longer than needed.
Can I use leftover roasted potatoes? Absolutely. Leftover roasted or boiled potatoes work great—just dice them and add directly to the filling without roasting again.
Is chorizo spicy? Fresh Mexican chorizo varies in heat. If you’re sensitive, look for a mild version or remove the seeds from any added chiles. You can also mix in a bit of extra onion to mellow the heat.