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Chorizo Enchiladas with Mango Slaw

Name: Chorizo Enchiladas with Mango Slaw
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Mexican
Ingredients: 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; 10 oz chorizo, casings removed; 1 1/2 cups shredded chicken; 1 jar (15.5 oz) roasted red peppers, chopped; 1 can (4 oz) Old El Paso™ Green Chiles, drained; 1 can (24 oz) Old El Paso™ enchilada sauce, divided; 2 cups Mexican cheese, shredded, divided; 12 (6-8 inch) Old El Paso™ flour or corn tortillas

2 Ratings

2 Reviews

Prep 30 min
Total 60 min
Servings 12

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

By Half Baked Harvest

Updated September 11, 2017

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

Steps

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 350°F. 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.

No nutrition information available for this recipe

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! Serve them up right away!