Pan-Seared Chorizo Enchiladas with Corn Tortillas

Name: Pan-Seared Chorizo Enchiladas with Corn Tortillas
Prep time: 21 min
Cook time: 9 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups chorizo; 1/2 cup tomatillos; 1 cup avocado; 150g cilantro; 4 servings corn tortillas; 2 tsp cotija cheese; 1 tbsp salsa verde; 1/4 cup ancho chile; 1/4 cup lime juice; 3 tbsp olive oil; to taste salt and black pepper

A pan-seared Mexican chorizo enchilada dish with tomatillos, avocado and cilantro, finished with cotija cheese, ancho chile and lime juice, served over corn tortillas.

Total time

30 min

Prep

21 min

Cook

9 min

Difficulty

medium

Cuisine

Mexican

Ingredients

2 cupschorizo

1/2 cuptomatillos

1 cupavocado

150gcilantro

4 servingscorn tortillas

2 tspcotija cheese

1 tbspsalsa verde

1/4 cupancho chile

1/4 cuplime juice

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the chorizo and stir-fry it over medium-high heat until well browned, about 7 minutes.

Add the tomatillos, cooking until softened, about 5 minutes.

Stir in the cotija cheese, salsa verde, ancho chile and lime juice for 2 minutes.

Warm the corn tortillas separately.

Let everything simmer for about 13 minutes so the flavors meld.

Fold in the avocado and cilantro just before serving.

Serve hot over the corn tortillas, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

775

Protein

30.4g

Fat

61.1g

Carbs

31.6g

Fiber

11.3g

Sodium

1533mg

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