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Mexican Slow-Roasted Chorizo Enchiladas
A slow-roasted Mexican chorizo enchilada dish with cilantro, tomatillos and corn, finished with cumin, chipotle in adobo and salsa verde, served over refried beans.
Ingredients
Instructions
Season the chorizo and roast it over medium-high heat until well browned, about 10 minutes.
Add the tomatillos and corn, cooking until softened, about 6 minutes.
Stir in the cumin, chipotle in adobo, salsa verde and ancho chile for a final minute.
Warm the refried beans separately.
Let the chorizo simmer for about 7 minutes so the flavors meld.
Toss through the cilantro just before serving.
Serve hot over the refried beans, 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.
