Mexican Slow-Roasted Chorizo Enchiladas

Name: Mexican Slow-Roasted Chorizo Enchiladas
Prep time: 28 min
Cook time: 48 min
Total time: 1 h 16 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g chorizo; 2 cilantro; 1/2 cup tomatillos; 150g corn; 1 cup refried beans; 2 tbsp cumin; 1 tsp chipotle in adobo; to taste salsa verde; to taste ancho chile; 1 tbsp olive oil; to taste salt and black pepper

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.

Total time

76 min

Prep

28 min

Cook

48 min

Difficulty

easy

Cuisine

Mexican

gluten-free

Ingredients

600gchorizo

2cilantro

1/2 cuptomatillos

150gcorn

1 cuprefried beans

2 tbspcumin

1 tspchipotle in adobo

to tastesalsa verde

to tasteancho chile

1 tbspolive oil

to tastesalt and black pepper

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.

Calories

726

Protein

36.4g

Fat

55.2g

Carbs

22.9g

Fiber

5.4g

Sodium

2105mg

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