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Chorizo Enchiladas with Mango Slaw

(2 reviews)
Chorizo Enchiladas with Mango Slaw
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 12
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Chorizo Enchiladas with Mango Slaw

Some of the most irresistible enchiladas ever – with chorizo filling and avocado, cabbage and mango slaw over the top.

Ingredients

SLAW:

2
cups shredded cabbage
1/4
cup fresh cilantro, chopped
1
whole jalapeño, seeded + chopped
1
large mango, peeled + diced
2
teaspoons olive oil
1
large avocado, peeled, pitted + diced
1
whole lime, juiced
1
pinch salt

ENCHILADAS:

10
ounces chorizo, casings removed
1 1/2
cups shredded chicken
1
(15.5 ounce) jar roasted red peppers, chopped
1
(4 ounce) can Old El Paso™ Green Chiles, drained
1
(24 ounce) can Old El Paso™ enchilada sauce, divided
2
cups Mexican cheese, shredded, divided
12
(6-8 inch) Old El Paso™ flour or corn tortillas

Directions

  • 1 In a large bowl combine cabbage, cilantro, jalapeno, mango and olive oil, toss to coat. Stir in avocado, and lime juice. Season to taste with salt, set aside.
  • 2 Preheat oven to 350ºF. Lightly coat a 9x13-inch baking dish with nonstick cooking spray, set aside.
  • 3 In a large skillet, cook chorizo over medium heat until browned. Drain the grease well. Add the chicken, chopped roasted red peppers, green chilies, 3/4 cup of enchilada sauce and and 1 cup of cheese. Toss well and remove from the heat.
  • 4 Add the remaining enchilada sauce to a large shallow bowl and warm in the microwave for 30 seconds to 1 minute.Dip one tortilla at a time through the enchilada sauce until the tortilla is slightly softened. Fill each tortilla with a sprinkle of cheese and a little of the chorizo mixture. Roll up and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour any remaining enchilada sauce over the enchiladas. Cover the tops of the enchiladas with the remaining cheese.
  • 5 Bake enchiladas about 30 minutes or until the cheese is bubbling and melted. To serve, place enchiladas on a plate and garnish with the mango slaw. Serve immediately.
See Step By Step

Step By Step  

These are the ultimate in enchiladas. And I really do mean ultimate.

As prepared by Half Baked Harvest,

With chorizo and chicken, roasted red peppers and so much yummy cheese, these enchiladas will satisfy even supreme Mexican-food cravings.

These are truly the ultimate in enchiladas. Top them off with a fresh avocado mango slaw and you’ve got a balanced, delicious and irresistible springtime meal. Trust me, this meal does not disappoint!

Honestly, as I was rolling up the enchiladas. I had to continuously knock people’s hands out of the chorizo mixture. They just would not give up, and keeping hands out of these photos was beyond difficult. The second I took my last photo, they went in for the kill.

I can’t blame them though; the smells wafting through the house were tortuous. Definitely too good to resist!

The bonus is these are super simple, quick and easy to make. I used Old El Paso enchilada sauce to make them extra flavorful – and clearly lots of cheese. Because, well ... cheese makes everything so much better!

 

Chorizo Enchiladas with Mango Slaw

Okay, so round up your ingredients for the enchiladas.

 

Chorizo Enchiladas with Mango Slaw

Brown the chorizo in a large skillet.

 

Chorizo Enchiladas with Mango Slaw

Add the shredded cooked chicken, green chilies, chopped roasted red peppers and some of the enchilada sauce.

 

Chorizo Enchiladas with Mango Slaw

Add in the cheese and toss it all together.

 

Chorizo Enchiladas with Mango Slaw

Grab some corn or flour tortillas and either dip them through the enchilada sauce or warm them in the microwave until soft. Spread some of the chorizo mixture down the middle of the tortillas and add a little more cheese. Now roll them up.

 

Chorizo Enchiladas with Mango Slaw

Arrange the enchiladas in a baking dish. Repeat with the remaining ingredients and pour any remaining sauce over the enchiladas.

 

Chorizo Enchiladas with Mango Slaw

Top with remaining cheese and throw them in the oven.

 

Chorizo Enchiladas with Mango Slaw

Meanwhile, make the slaw by combining the shredded cabbage, diced mango, avocado, jalapeño, cilantro and lime juice. Toss well and set aside.

 

Chorizo Enchiladas with Mango Slaw

Remove the enchiladas from the oven and add the slaw on top.

 

Chorizo Enchiladas with Mango Slaw

Cheeeesy.

 

Chorizo Enchiladas with Mango Slaw

Serve them up right away!

 

To find more of Tieghan's recipes, visit her blog Half Baked Harvest, and check out her Tablespoon profile, too!

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Nutrition Information 
No nutrition information available for this recipe
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