Chorizo Sausage Enchiladas Recipe – Mexican Special
Nutritious and bursting with flavor, these enchiladas are ideal for any meal.
- Prep Time30 min
- Cook Time35 min
- Total Time1 hr 5 min
Chorizo Sausage Enchiladas Ingredients
For the tomato sauce
- 1 finely chopped onion
- 1 crushed garlic clove
- 1 cinnamon stick
- 1 teaspoon dried oregano
- 500ml passata
For the wraps
- 1 pack (300g) Fire Pit Chorizo Sausages, sliced into 1cm pieces
- 2 red or yellow peppers, chopped into 2cm pieces
- 1 red onion, peeled and cut into wedges
- 2 teaspoons cumin
- 4 tortilla wraps
- 100g grated cheddar cheese
- 1 tablespoon drained jalapeños from a jar
- 1 sliced avocado
- 4 tablespoons sour cream
- 30g roughly chopped fresh coriander
How To Make Chorizo Sausage Enchiladas
For the tomato sauce, heat 1 tablespoon of olive oil in a frying pan. Cook the onion until softened. Add the garlic and cinnamon stick, cook for 1 minute, then stir in the passata and oregano. Bring to a simmer and cook uncovered for 5 minutes to thicken slightly.
Preheat the oven to Gas Mark 4, 180°C (160°C fan). In a large saucepan, fry the chorizo sausages over medium heat, turning once to brown both sides. Remove and set aside. Add the chopped peppers and red onion to the pan and cook over medium-high heat for 5-8 minutes until the vegetables begin to soften. Stir in the cumin and cook for 1 minute. Remove from heat and mix in the sausages and 4 tablespoons of the tomato sauce.
Lay out the tortilla wraps and divide the sausage mixture evenly between them. Roll up the wraps and place them in an ovenproof baking dish. Pour over the remaining tomato sauce and sprinkle with grated cheese. Bake for 20-25 minutes until the cheese is golden and the sauce is bubbling.
Serve topped with jalapeños, avocado slices, chopped coriander, and sour cream, or serve these ingredients on the side.
