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!
Okay, so round up your ingredients for the enchiladas.
Brown the chorizo in a large skillet.
Add the shredded cooked chicken, green chilies, chopped roasted red peppers and some of the enchilada sauce.
Add in the cheese and toss it all together.
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.
Arrange the enchiladas in a baking dish. Repeat with the remaining ingredients and pour any remaining sauce over the enchiladas.
Top with remaining cheese and throw them in the oven.
Meanwhile, make the slaw by combining the shredded cabbage, diced mango, avocado, jalapeño, cilantro and lime juice. Toss well and set aside.
Remove the enchiladas from the oven and add the slaw on top.
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!