Chorizo Sausage Enchiladas Recipe – Mexican Special
Healthy and high in flavour, these enchiladas are perfect for any meal.
- Prep Time30 min
- Cook Time35 min
- Total Time1 hr 5 min
Chorizo Sausage Enchiladas Ingredients
For the tomato sauce
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 cinnamon stick
- 1 tsp dried oregano
- 500ml passata
For the wraps
- 1 x 300g pack Fire Pit Chorizo Sausages, cut into 1cm slices
- 2 red or yellow peppers, chopped into 2cm pieces
- 1 red onion, peeled and cut into wedges
- 2 tsp cumin
- 4 tortilla wraps
- 100g cheddar cheese, grated
- 1 tbsp jalapen~os from a jar, drained
- 1 avocado, sliced
- 4 tbsp sour cream
- 30g fresh coriander, roughly chopped
How To Make Chorizo Sausage Enchiladas
To make the tomato sauce, heat 1 tbsp olive in a frying pan and cook the onion until soft. Add the garlic and cinnamon stick, cook for 1 min, then add the passata and oregano. Bring to a simmer and cook for 5 mins with the lid off, to thicken a little.
Preheat the oven to gas 4, 180°C, fan 160°C. In a large saucepan, fry the chorizo sausages over a 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 a medium high heat for 5-8 mins until the veg starts to soften. Add the cumin and cook for 1 min, then remove from the heat and stir in the sausages and 4 tbsp of the tomato sauce.
Lay out the wraps and divide the sausage mixture between them. Roll the wraps and place in an ovenproof baking dish. Pour over the tomato sauce and sprinkle with cheese. Bake in the oven for 20-25 mins until the cheese is golden and the tomato sauce bubbling.
To serve, top with jalapenos, avocado, coriander and sour cream, or serve with those ingredients on the side.
