Enchiladas

Chorizo And Potato Enchiladas

Name: Chorizo And Potato Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 lb (450g) Mexican chorizo, casings removed; 2 large potatoes, peeled and diced; 1 large onion, diced; 3 cloves garlic, minced; 2 dried ancho chiles, stemmed and seeded; 1 can (14.5 oz) diced tomatoes; 1/4 cup (60g) olive oil; 1 tsp (5g) ground cumin; 1 tsp (5g) smoked paprika; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 6-8 corn tortillas; 1 cup (120g) shredded cheese, such as Oaxaca or Cheddar

By Zadie Penhallow · June 19, 2026 · Enchiladas

Prep30 min

Cook40 min

Total70 min

Serves6

As a second-generation cook from a Guadalajara family in San Antonio, I've always been passionate about sharing the authentic flavors of Mexico with my loved ones. One of my favorite dishes to make is Chorizo And Potato Enchiladas, a recipe that's been passed down through generations of my family.

The combination of spicy chorizo, tender potatoes, and rich enchilada sauce is a match made in heaven. And the best part? It's surprisingly easy to make from scratch, even for a beginner.

In this recipe, I'll guide you through the process of creating these delicious enchiladas, from toasting the chiles to assembling the final dish. So, let's get started and bring a taste of Mexico to your table!

Chorizo And Potato Enchiladas are perfect for family gatherings, special occasions, or even a cozy night in with friends. The dish is hearty, flavorful, and sure to become a favorite among your loved ones.

What makes this recipe special is the attention to detail and the use of authentic Mexican techniques. By dry-heat charring the tomatoes, tomatillos, onion, and dried chiles, we build a deep, smoky flavor that's the foundation of the enchilada sauce.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal special equipment.
The dish is perfect for family gatherings and special occasions.
The combination of spicy chorizo, tender potatoes, and rich enchilada sauce is a match made in heaven.
The recipe is customizable to suit your tastes and preferences.
The dish is hearty and flavorful, making it perfect for a cozy night in with friends.
The recipe is authentic and traditional, making it a great way to experience the flavors of Mexico.

Why This Recipe Works

The key to making great Chorizo And Potato Enchiladas is in the layering of flavors and textures. By toasting the chiles and blending them into the enchilada sauce, we create a rich, complex flavor profile that's balanced by the spicy chorizo and tender potatoes.

The use of authentic Mexican techniques, such as dry-heat charring and toasting, also plays a crucial role in the success of this recipe. These techniques help to bring out the natural flavors of the ingredients and add depth to the dish.

Another important aspect of this recipe is the resting time. Allowing the filling to rest before assembling the enchiladas helps the flavors to meld together and the potatoes to absorb the flavors of the chorizo and spices.

Ingredients You’ll Need

To make Chorizo And Potato Enchiladas, you'll need a few key ingredients, including chorizo, potatoes, onions, garlic, and dried chiles. You'll also need some basic pantry staples, such as olive oil, salt, and pepper.

When shopping for ingredients, be sure to look for high-quality chorizo and dried chiles. These ingredients will make a big difference in the flavor and authenticity of the dish.

1 lb (450g) Mexican chorizo, casings removedLook for high-quality chorizo that's made with pork and spices. You can find it at most Mexican markets or online.
2 large potatoes, peeled and dicedUse high-starch potatoes, such as Russet or Idaho, for the best results.
1 large onion, dicedUse a sweet onion, such as Vidalia or Maui, for the best flavor.
3 cloves garlic, mincedUse fresh garlic for the best flavor. You can also roast the garlic for added depth of flavor.
2 dried ancho chiles, stemmed and seededLook for high-quality dried chiles that are pliable and have a deep red color. You can find them at most Mexican markets or online.
1 can (14.5 oz) diced tomatoesUse high-quality diced tomatoes that are made with fresh tomatoes and no added salt.
1/4 cup (60g) olive oilUse a good-quality olive oil that's suitable for high-heat cooking.
1 tsp (5g) ground cuminUse freshly ground cumin for the best flavor.
1 tsp (5g) smoked paprikaUse high-quality smoked paprika that's made from sweet peppers.
1/2 tsp (2g) saltUse kosher salt or sea salt for the best flavor.
1/4 tsp (1g) black pepperUse freshly ground black pepper for the best flavor.
6-8 corn tortillasUse high-quality corn tortillas that are made with fresh corn and no added preservatives.
1 cup (120g) shredded cheese, such as Oaxaca or CheddarUse high-quality cheese that's made from fresh milk and has a rich, creamy flavor.

Ingredients for Chorizo And Potato Enchiladas

Equipment You’ll Need

Large heavy skillet or Dutch ovenComal or griddleBlender or food processorInstant-read thermometerCheese graterSpice grinderCutting board

How to Make Chorizo And Potato Enchiladas

1
Heat the comal or griddle over medium-high heat. Place the dried ancho chiles on the comal and toast for 2-3 minutes on each side, until fragrant and slightly puffed. Remove the chiles from the heat and let them cool.
2
Once the chiles have cooled, stem and seed them, then place them in a blender or food processor with 1 cup (240ml) of water. Blend the chiles until smooth, then strain the mixture through a fine-mesh sieve into a bowl. Discard the solids.
3
In a large heavy skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
4
Add the minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes, until fragrant.
5
Add the Mexican chorizo to the skillet, breaking it up with a spoon as it cooks. Cook the chorizo until browned, about 5-7 minutes.
6
Add the diced potatoes to the skillet and cook, stirring occasionally, until they are tender and lightly browned, about 10-12 minutes.
7
Add the cumin, smoked paprika, salt, and black pepper to the skillet and cook, stirring constantly, for 1-2 minutes, until fragrant.
8
Add the blended chile mixture to the skillet and cook, stirring constantly, for 2-3 minutes, until the sauce has thickened slightly.
9
Add the diced tomatoes to the skillet and cook, stirring occasionally, until the sauce has thickened and the flavors have melded together, about 10-15 minutes.
10
While the sauce is cooking, prepare the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds, until pliable and warm.
11
To assemble the enchiladas, dip a tortilla in the sauce and coat both sides, then place it on a flat surface. Spoon some of the chorizo and potato mixture onto the center of the tortilla, then sprinkle with shredded cheese. Roll the tortilla up and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
12
Pour the remaining sauce over the rolled tortillas and sprinkle with shredded cheese.
13
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until the cheese is melted and bubbly.
14
Remove the foil and bake for an additional 10-15 minutes, until the top is lightly browned and the sauce is bubbly.

Expert Tips

Use high-quality ingredients, such as fresh chorizo and dried chiles, for the best flavor.
Don't overcook the potatoes, as they can become mushy and unappetizing.
Use a variety of cheeses, such as Oaxaca and Cheddar, for a rich and creamy flavor.
Add some heat to the dish by incorporating diced jalapenos or serrano peppers into the sauce.
Experiment with different types of protein, such as chicken or beef, for a unique twist on the recipe.
Make the dish ahead of time and refrigerate or freeze for later use.
Use leftover sauce as a dip for tortilla chips or as a topping for tacos or grilled meats.
Add some freshness to the dish by sprinkling chopped cilantro or scallions on top of the enchiladas before serving.

Common Mistakes to Avoid

Using low-quality ingredients, such as canned enchilada sauce or pre-cooked chorizo.
Overcooking the potatoes or the sauce, resulting in a mushy or dry texture.
Not toasting the chiles properly, resulting in a lack of depth and flavor in the sauce.
Not using enough cheese, resulting in a dry and flavorless dish.
Not letting the filling rest before assembling the enchiladas, resulting in a messy and difficult assembly process.
Not covering the baking dish with foil, resulting in a dry and overcooked top layer.

Variations and Substitutions

Add some smokiness to the dish by incorporating chipotle peppers in adobo sauce into the sauce.
Use different types of cheese, such as Queso Fresco or Asadero, for a unique flavor profile.
Add some heat to the dish by incorporating diced jalapenos or serrano peppers into the sauce.
Use leftover roasted vegetables, such as zucchini or carrots, in place of the potatoes.
Make the dish vegetarian by substituting the chorizo with roasted mushrooms or eggplant.
Use different types of protein, such as chicken or beef, for a unique twist on the recipe.
Add some freshness to the dish by sprinkling chopped cilantro or scallions on top of the enchiladas before serving.

What to Serve With Chorizo And Potato Enchiladas

Chorizo And Potato Enchiladas are perfect for serving with a variety of sides, such as Mexican street corn, roasted vegetables, or a simple green salad. You can also serve them with a dollop of sour cream or a sprinkle of queso fresco for added creaminess and flavor.

For a fun and interactive meal, set up a toppings bar with a variety of options, such as diced tomatoes, shredded lettuce, diced avocado, and sour cream. This will allow each guest to customize their own enchiladas to their liking.

Mexican street cornRoasted vegetablesSimple green saladDollop of sour creamSprinkle of queso frescoDiced tomatoes

Make-Ahead, Storage, Freezing and Reheating

Chorizo And Potato Enchiladas can be made ahead of time and refrigerated or frozen for later use. To refrigerate, simply assemble the enchiladas and store them in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the enchiladas and place them in a single layer on a baking sheet. Freeze until solid, then transfer to an airtight container or freezer bag for up to 3 months.

To reheat, simply bake the enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly. You can also reheat them in the microwave, but be careful not to overheat, as this can result in a dry and rubbery texture.

When reheating, it's a good idea to add a little bit of water or sauce to the enchiladas to help keep them moist and flavorful. You can also add some fresh toppings, such as diced tomatoes or shredded lettuce, to give the dish a burst of freshness and flavor.

Frequently Asked Questions

What type of cheese is best to use for Chorizo And Potato Enchiladas?

A combination of Oaxaca and Cheddar cheese is best, as it provides a rich and creamy flavor. You can also use other types of cheese, such as Queso Fresco or Asadero, for a unique flavor profile.

Can I use leftover cooked chorizo for this recipe?

Yes, you can use leftover cooked chorizo for this recipe. Simply skip the step of cooking the chorizo and add it to the sauce along with the potatoes and spices.

How do I prevent the tortillas from tearing when assembling the enchiladas?

To prevent the tortillas from tearing, make sure to warm them up by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them pliable and easy to roll.

Can I make Chorizo And Potato Enchiladas ahead of time and refrigerate or freeze them?

Yes, you can make Chorizo And Potato Enchiladas ahead of time and refrigerate or freeze them. Simply assemble the enchiladas and store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

What type of sauce is best to use for Chorizo And Potato Enchiladas?

A homemade sauce made with toasted chiles, garlic, and spices is best. You can also use store-bought enchilada sauce, but be sure to choose a high-quality brand that is made with fresh ingredients and no added preservatives.

Can I use different types of protein, such as chicken or beef, for this recipe?

Yes, you can use different types of protein, such as chicken or beef, for this recipe. Simply substitute the chorizo with your preferred protein and adjust the cooking time and seasonings accordingly.

How do I add some heat to the dish without making it too spicy?

You can add some heat to the dish by incorporating diced jalapenos or serrano peppers into the sauce. Start with a small amount and adjust to taste, as you can always add more heat but it's harder to remove it once it's added.

Can I serve Chorizo And Potato Enchiladas with a variety of toppings?

Yes, you can serve Chorizo And Potato Enchiladas with a variety of toppings, such as diced tomatoes, shredded lettuce, diced avocado, and sour cream. This will allow each guest to customize their own enchiladas to their liking.

The Full Recipe

Recipe Card