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Chorizo Enchiladas with Mango Slaw

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Half-Baked Harvest
Updated May 24, 2022
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Some of the most irresistible enchiladas ever – with chorizo filling and avocado, cabbage and mango slaw over the top.

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! Serve them up right away!

Chorizo Enchiladas with Mango Slaw

  • Prep Time 30 min
  • Total 60 min
  • Servings 12
  • Ingredients 15
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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™ Chopped Green Chiles
  • 1 can (28 oz) Old El Paso™ Mild Red Enchilada Sauce, divided
  • 2 cups Mexican cheese, shredded, divided
  • 12 tortillas from 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)

Instructions

  • Step 
    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.
  • Step 
    2
    Preheat oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray, set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

No nutrition information available for this recipe
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