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Chorizo & Potato Baked Enchiladas

SERVES: 2
Prep Time: 10 Mins
Cook time: 30 Mins 
Enchiladas

INGREDIENTS

  • Extra virgin olive oil for drizzling
  • 3 flour wraps
  • 2 medium potatoes, diced
  • ½ cup chorizo
  • 1/2 cup shredded cheese
  • 2/3 Garnacha Salsa (chipotle or habanero)
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro, sour cream, sliced avocado

DIRECTIONS

  1. Preheat your oven to 180°C.
     

  2. Fill a large pot with enough water to cover the potatoes. Add a generous pinch of salt to the water to season the potatoes as they cook.
     

  3. Place the pot over high heat and bring the water to a boil. Once the water is boiling, carefully add the potatoes to the pot. Allow the potatoes to boil for about 5-7 minutes, depending on the size of the potato pieces. You want them to be partially cooked but still firm.
     

  4. After the parboiling time is up, carefully drain the potatoes in a colander to remove the excess water.
     

  5. While you potatoes are boiling you can start cooking the chorizo. In a skillet, cook the chorizo until it's browned and cooked through.
     

  6. Add the potatoes to the skillet with the chorizo and cook until they're softened, about 3-4 minutes.
     

  7. Season with salt and pepper to taste.
     

  8. Fill each flour tortilla with the chorizo and potato mixture, then roll them up and place them seam-side down in the baking dish.
     

  9. Once all the tortillas are filled and arranged in the baking dish, pour Garnacha Salsa all over the top, making sure to cover all the tortillas.
     

  10. Sprinkle the shredded cheese evenly over the top of the enchiladas.
     

  11. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
     

  12. Serve the enchiladas with your favorite toppings such as chopped cilantro, , sour cream, or sliced avocado.

NOTES:

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