Chorizo & Potato Baked Enchiladas
SERVES: 2
Prep Time: 10 Mins
Cook time: 30 Mins
DIRECTIONS
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Preheat your oven to 180°C.
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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.
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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.
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After the parboiling time is up, carefully drain the potatoes in a colander to remove the excess water.
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While you potatoes are boiling you can start cooking the chorizo. In a skillet, cook the chorizo until it's browned and cooked through.
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Add the potatoes to the skillet with the chorizo and cook until they're softened, about 3-4 minutes.
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Season with salt and pepper to taste.
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Fill each flour tortilla with the chorizo and potato mixture, then roll them up and place them seam-side down in the baking dish.
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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.
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Sprinkle the shredded cheese evenly over the top of the enchiladas.
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Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
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Serve the enchiladas with your favorite toppings such as chopped cilantro, , sour cream, or sliced avocado.
NOTES: