When the chilly nights set in, there's nothing quite as comforting as a warm plate of Stacked Potato and Chorizo Enchiladas. This dish is a delightful fusion of hearty ingredients wrapped in layers of flavor, making it an ideal choice for cozy dinners with family and friends.
Ingredients
Scale:
2 large potatoes, peeled and diced, preferably Yukon Gold
1 pound chorizo, casings removed
8 corn tortillas, lightly toasted
2 cups shredded cheese (cheddar or Monterey Jack)
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 cups vegetable broth
1 can (15 oz) tomato sauce
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
1 avocado, sliced (optional)
Crema or sour cream (optional)
Instructions
Prepare the Potatoes: In a large pot, boil the diced potatoes for about 10-15 minutes or until tender. Drain and set aside.
Cook the Chorizo: In a skillet over medium heat, add the chorizo. Cook until browned, approximately 5-7 minutes. Mix with the cooked potatoes.
Make the Enchilada Sauce: In the same skillet, heat olive oil over medium heat. Stir in the flour, then gradually whisk in vegetable broth and tomato sauce. Add chili powder, cumin, salt, and pepper. Cook until slightly thickened, about 5 minutes.
Stack the Enchiladas: Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of enchilada sauce on the bottom. Layer tortillas, then the potato-chorizo mixture, and sprinkle with cheese. Repeat layers, finishing with tortillas and top with remaining sauce and cheese.
Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden brown.
Serve: Garnish with fresh cilantro and avocado slices. Serve with crema or sour cream.
