This is a great recipe – something other than regular chicken and beef enchiladas. I scored this recipe from an ‘old fat guy’: http://oldfatguy.ca/?p=1356. Please check out his blog (he even has a video of him making this recipe). I served the enchiladas with homemade Mexican rice and a simple arugula salad with olive oil and salt & pepper.
I used Spolumbo’s raw chorizo sausages (http://www.spolumbos.com/sausages/default.asp) – those from Alberta should know the brand. I cut open the sausages and used the meat. I’m not sure I’ll do this again though, because 1) the sausage meat was hard to ‘crumble’ when it was cooking – it tended to stay in sausagey chunks, even once out of the casing; 2) although it was chorizo flavoured, it wasn’t very flavourful. I think I’ll use Johnsonville hot italian ground sausage meat next time (http://www.johnsonville.ca/product/italians/hot-italian-ground-sausage.php) because I know that it’s got good flavour and crumbles when cooked. It’s just easier to put into the tortilla shells when it’s crumbled.
I used a full 10 pack of small tortilla shells, and they fit into the 13×9 inch cooking dish, 8 deep and 2 along the side. I’m not picky that about the cheese that I use for dishes like this – I used Kraft Touch of Philadelphia Herb & Garlic Shredded Cheese inside the enchiladas, Kraft Mexican Shredded Cheese and hand-shredded brick cheddar cheese on the top. I’m all about using up what’s open in the fridge first!
Just as I said in the Mexican Rice post, I am a big fan of Aylmer Accents canned tomatoes… For this dish I’d recommend the Spicy Red Pepper or the Chili, in the Petite Cut or Diced Cut.
Given that there’s only 2 of us, we had enough for dinner and lunches the next day and I made 5 freezer meals with enchiladas and rice for future lunches or dinners. Yum!
- 1 tbsp Oil
- 3/4 cup Onion finely chopped
- 1 clove Garlic finely chopped
- 1 tbsp plus one tsp Chili powder
- 1/2 tsp Ground coriander
- 1/2 tsp Oregano
- 1/4 tsp Cumin
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 1/2 cups canned diced tomatoes (including liquid)
- 1 tbsp lime juice
- 1 1/2 pound ground chorizo sausage
- 1 tablespoon Oil
- 3/4 cup green peppers, chopped
- 2 large jalapeno peppers, finely chopped
- 1 can refried beans
- 8-10 small soft tortillas
- 2 cups old cheddar cheese grated
- Heat the oil in a large sauce pan over medium heat. Add the onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper and stir constantly until the spices give a strong odour, about 2 minutes.
- Add the tomatoes with liquid and lime juice. Bring the sauce to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Set aside.
- Heat oil in a large sauce pan over medium heat. Add the peppers and jalapeno and stir until just starting to get soft, 2 to 3 minutes.
- Add the chorizo. Fry and stir until there is no more pink and the chorizo is crumbly.
- Put a thin layer of sauce in the bottom of an 13 by 9 inch casserole. Put a spoonful of sauce on each tortilla. Evenly distribute and spread the refried beans on each tortilla. Evenly distribute the chorizo on each tortilla. Place a spoonful of sauce on each tortilla (but don’t overdo it – the majority of the sauce is needed for the top of the dish. Sprinkle the chorizo with a small amount of cheese. Carefully roll up the tortillas and put in the casserole dish. Repeat with all the tortillas. (I fit 8 along the length of the dish and 2 sideways along the side of the dish)
- Put the remaining tomato sauce over the enchiladas in the casserole dish. Cover with foil and put in a 375 F oven for 30 minutes.
- Remove the foil and spread the remaining cheese over the enchiladas. Put it back in the oven, uncovered for 10 minutes.
- Let it sit for 5-10 minutes and serve.