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Chorizo Enchiladas with Mango Slaw

  • 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. MORE + LESS -

Half Baked Harvest
September 15, 2014



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


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe
More About 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!

    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!

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