Level - Easy
Time - 50min
Yield - 4 servings
2 tablespoons canola oil
1 small onion, diced
3 cloves garlic, chopped
2 cups chicken stock
2 tablespoons chili powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 6-ounce can tomato paste
8 ounces fresh Mexican or Spain Chorizo
1/2 cup canola oil
8 corn tortillas
3/4 cup frozen home fries or refrigerated diced potatoes
2 cups shredded Mexican blend cheese
1/4 cup sour cream
2 teaspoons hot sauce
Juice of 1/2 lime
2 tablespoons chopped fresh cilantro
For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
Preheat the oven to 375 degrees F.
Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.
Source - RECIPE COURTESY OF KATIE LEE