Chorizo And Potato Enchiladas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This dish was intended as a main course. However, great at potlocks, parties, work functions, visiting relatives, etc. Ingredients:
6 large russet potatoes' peeled & boiled till tender(do not over boil) |
13 yellow corn tortillas |
1/2 cup of vegetable oil |
1 tbsp of vegetable oil |
1 lb pork chorizo |
1 lb monterey jack cheese |
1 lb cheddar cheese |
(or you can buy pre-pkgd shredded mix) |
1 can las palmas enchilada sauce |
pre heated oven 350 |
Directions:
1. In a large frying pan, add the pork chorizo, cook till tender.
2. add potato & lightly fold into chorizo until fully combined
3. its ok if it mashes together, set aside once cooked let cool
4. in med frying pan add 1 tbsp oil & fry the las palmas sauce, for 1 minute. set aside & let cool.
5. next you will fry the corn tortillas, add half cup of oil to anothr frying pan, heat oil first.
6. once oil is very hot add 1 corn tortilla and fry for 30 secs. flip for 30 secs and take out, it is delicate so you will need to use a spatula.
7. repeat process with all 13 torts. stack them like pancakes. let cool.
8. take 1 tortilla dip into red sauce to coat both sides
9. add about 2-3 tbls of potatoe mix & roll. repeat.
10. add to a bake dish & after 1st layer sprinkle w/ a little cheese
11. repeat then add remaining cheese over top & bake for 1/2 hour at a preheated 350 oven.
12. you can garnish with sour cream & olives.
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