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.