Thursday, November 4, 2010

Chorizo And Hash Brown Enchiladas

This dish photographed much prettier than the one I posted yesterday.  It's a recipe that I clipped from a grocery ad some time ago and is credited only to Chef Linda (Price Chopper Stores in the KC area). These are tasty enchiladas that are very hearty and not too spicy. You can spice them up with hotter salsa or some jalapeno peppers added to the filling if you like. The chorizo is a nice change of pace from ground beef or chicken, and the vegetables in these enchiladas really stretch this meal.  The only side dish I served with these was some fresh grapes. The recipe says it will make six substantial enchiladas, but I made eight with filling left over. 

Chorizo And Hash Brown Enchiladas

1 pound pork chorizo
1/2 green pepper, chopped
1/2 large onion, chopped
1-1/2 cups hash browns, frozen or refrigerator type (I par-baked potatoes and shredded them myself)
1 cup frozen corn
1/2 wheel of Chihuahua cheese (I used about 1-1/2 cups shredded co-jack cheese)
1-1/2 cups sour cream, divided
1 cup salsa, divided (I ended up using about 1-1/2 cups of homemade salsa)
8 large flour tortillas
1/2 teaspoon cumin (I forgot to add this; didn't miss it)

Brown chorizo, green pepper and onion over medium heat until meat is crumbly and done.  Drain or blot with paper towel to absorb excess grease.  Preheat oven to 375°F. 

In a medium bowl, combine the meat mixture, hash browns, corn and 1/2 of the cheese.  Toss to combine.  Add 1 cup of sour cream, 1/2 cup of the salsa and the cumin.  Stir to combine.

Divide the mixture equally onto the tortillas and roll burrito-style.  Place filled tortillas, seam side down, in an oven-safe 9 x 13-inch casserole that has been coated lightly with pan spray.  Mix the remaining sour cream and salsa (I added additional salsa) and pour over the top of the enchiladas.  top with the remaining cheese.  Bake for 20-25 minutes or until cheese has melted and started to brown.

Makes 6 to 8 servings.


McVal said...

Never used Chorizo before! I'm going to see if our grocery has some.

Annie Jones said...

I bought mine at Aldi, but all of our stores have it. That might just be an urban thing, though; we have a fairly large Hispanic population here.

Do you have a Hy-Vee near? I would think they would have it.

The Cookbook Junkie said...

Chorizo had been hard to me to find in the past but I noticed our Wal-Mart sells a couple different varieties of chorizo and we don't really have a large hispanic population here. I should try this recipe while I have a source for the chorizo. You never know when they're going to stop carrying something.

Lisa B. said...

Those look so yummy! I've never heard of chorizo before. What is it?

Anonymous said...

Those look good! They look like they may be good as a breakfast meal.

I can easily find chorizo in Pittsburg. If you can find it in Pittsburg Kansas, I would imagine that you could find about anywhere else!LOL

Annie Jones said...

CJ: I know what you mean. It seems every time I find something I like, the store quits carrying it.

Lisa B: Chorizo is a well-seasoned Mexican sausage that is made with ground pork. It's not necessarily spicy hot, though. The kind I used has to be cooke, but you can sometimes find it smoked or otherwise pre-cooked. Also, there are slightly different varieties that come from countries other than Mexico.

Anonymous Melinda: Yes, I think they would be just fine for breakfast. You could probably even make them ahead (without the sauce) and eat them as breakfast burritos.

Sheila said...

That looks so good. I've never tried chorizo either but I've seen lots of recipes that call for it. Our local Wally World stores have it near the eggs and just lately, by the regular sausage too. I might leave out the corn and add scrambled eggs. Thanks for sharing.

SonyaAnn said...

That looks so yummy. I'm going to pass it on to Den. He loves getting new recipes. We will just have to leave the cheese out! Booooo!
Have a great weekend!