Chorizo Enchiladas with Mango Slaw

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.