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Pan-Seared Chorizo Enchiladas with Corn Tortillas
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.
Ingredients
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.
