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April 12, 2013

Chorizo Enchiladas with Cheese Sauce

Serves 4


½ pound fresh ground Mexican chorizo
½ pound pork sausage
2 tablespoons cooking oil
2 garlic cloves, crushed
1 small onion, finely chopped
1 poblano pepper, diced
1 teaspoon smoked ground paprika
salt and pepper to taste
4 (8 inch) corn tortillas
For the cheese sauce:
1 cup Cheddar cheese, grated (reserve some for top)
1 ¼ cup milk
2 tablespoons flour
2 tablespoons butter
½ cup sour cream


1. Heat oil in pan and cook chorizo. Remove chorizo from pan, leaving oil in pan.

2. Add onions, peppers and garlic to pan and cook until tender.

3. Add paprika and chorizo, stir to combine. Season with salt and pepper to taste

4. Preheat oven to 350 degrees.

For the cheese sauce:
1. In a small saucepan heat milk to simmer. Melt butter in microwave and stir in flour. Whisk butter into warm milk and continue to stir until milk thickens.

2. Add cheddar cheese and cook, stirring until cheese melts. Stir in sour cream and continue to heat until combined. Keep warm.

3. Spoon ¼ of the mixture onto the center of a tortilla and roll it up to make an enchilada.

4. Place in shallow baking dish large enough to hold enchiladas in a single layer

5. Fill and roll the remaining tortillas and add them to the dish.

6. Cover enchiladas with cheese sauce. Sprinkle additional cheese on top. Bake for 20 minutes or until bubbles.

Sprinkle with additional paprika to garnish.

Posted by terri at April 12, 2013 04:30 AM