Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

12 Mar
Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

I had a hankering for Tex-Mex last weekend, and when I get a hankering for something there is no stopping me! Of course I wanted to use some of my roasted Hatch chiles and Mexican chorizo sausage from the freezer, and lots of ooey-gooey cheese.

The supermarket has started carrying “artisan-style” tortillas in a variety of flavors, so I picked up some whole wheat/corn blend in a “New Size!” I wonder what the old size was as I had never even seen them before. The new size turned out to be 8 inches, which made it tricky fitting them into my existing casserole dishes, and I wasn’t planning on making a huge batch for a 9 x 13 dish. Placing them length-wise in my 2-quart casserole did the trick!

Rolled Enchiladas

Rolled Enchiladas

I ended up with 5 rather large enchiladas, which was almost a perfect amount for the three of us.

One thing to note: These did not seem to reheat well the next day (too dry), so plan on adjusting the amounts or eating the entire dish! If I weren’t trying to cut my calorie intake recently I certainly could have eaten more than I did. I got thumbs up all the way around from the fam for this, and my hankering was well-satisfied. The flavors were just fantastic and the perfect blend of spices, chiles, and cheese.

Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce

3/4 pound (12 ounces) ground beef
2 to 4 ounces Mexican chorizo
1 teaspoon oil
1 cup chopped onion
1 cup chopped mushrooms
3 roasted Hatch chiles, diced and divided (or 6-ounce can diced green chiles)
1 3/4 cups of low-salt beef or chicken broth, preferably homemade, divided
1/8 teaspoon smoked paprika
Sea salt and freshly ground black pepper, to taste
5 to 8 corn and/or flour tortillas
Vegetable oil, as needed for tortillas
3 tablespoons butter
3 tablespoons flour
1/2 cup sour cream
2 cups grated Monterey Jack cheese
Sliced avocado and cilantro, for garnish

Enchilada Ingredients

Enchilada Ingredients

Preheat oven to 350 degrees.

In a skillet over medium heat, add the ground beef and Mexican chorizo and brown.

Sausage, Beef and Veggie Mixture

Sausage, Beef and Veggie Mixture

Add the mushrooms, onions and chile peppers into the mixture. Add the smoked paprika, then salt and black pepper to taste. Cook for about 5 more minutes, then add 1/2 cup of broth. Simmer for a minute or two more until the broth reduces, but don’t let the mixture dry out. Turn off heat and set aside.

Heating a Tortilla

Heating a Tortilla

In a cast iron or other skillet, heat up a small amount of oil over medium-high heat. One at a time, heat each side of a tortilla until pliable and just starting to brown. Don’t overcook or the tortilla will be difficult to roll. Place on paper towels to drain. Repeat with remaining tortillas, adding a small amount of oil as necessary.

Filling a Tortilla

Filling a Tortilla

Spoon the meat mixture into a tortilla, then roll up, placing seam-side-down in the in a lightly oil-sprayed casserole dish. Repeat until mixture is gone.

Melting Butter in Same Skillet

Melting Butter in Same Skillet

In the same skillet the meat mixture was in, melt the butter over medium heat. You don’t need to wipe out the pan first. Sprinkle the flour over the melted butter, whisking continuously until the mixture is light golden brown.

Chiles in White Sauce

Chiles in White Sauce

Add the remaining broth and whisk until starting to thicken. Add the rest of the chopped green chiles, stirring to incorporate.

Adding the Cheese to the Chile Sauce

Adding the Cheese to the Chile Sauce

Reduce the heat and mix in the sour cream, then add the cheese to the sauce. Stir until combined and melted.

Cheesy Enchiladas Ready to Bake

Cheesy Enchiladas Ready to Bake

Pour the sauce evenly over the rolled tortillas.

Bake the enchiladas at 350 for 20 to 25 minutes, until bubbling. Remove and let sit for 5 to 10 minutes. Serve enchiladas garnished with avocado and cilantro.

Garnished Enchiladas

Garnished Enchiladas

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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64 Responses to “Chorizo and Beef Enchiladas with Cheesy Hatch Chile Sauce”

  1. Cheryl "Cheffie Cooks" Wiser March 12, 2016 at 1:21 pm #

    YUM! Love the combo-I loveeeeee cheese too….XOXOXO ccc

    Liked by 1 person

    • anotherfoodieblogger March 12, 2016 at 3:28 pm #

      Me too ccc! Sorry had to do some much needed shopping and dashed out of the house after I posted… πŸ˜€

      Like

  2. Michelle Williams March 12, 2016 at 1:22 pm #

    What a perfect spring recipe! As soon as Hatch chile season hits Dallas I am making this recipe!

    Liked by 1 person

  3. apuginthekitchen March 12, 2016 at 1:29 pm #

    Love it Kathryn, I have been wanting Mexican food lately, my supermarket carries these six inch stone ground corn tortilla’s hand made and they are wonderful. Love your enchilladas, they look cheesy, gooey and delicious.

    Liked by 2 people

    • anotherfoodieblogger March 12, 2016 at 3:30 pm #

      Thank you Suzanne, yes I was totally craving it last week. Actually I crave it a LOT of times! πŸ˜€ I think I would have preferred the 6-inch, as the 8-inch were a bit unwieldy.

      Liked by 1 person

  4. Lina March 12, 2016 at 1:38 pm #

    Looks delicious

    Liked by 1 person

  5. teagan geneviene March 12, 2016 at 1:38 pm #

    Oh Kathryn, you’re killing me with this one. Hatch green chiles are sooo good. I haven’t had any in years. :mrgreen:
    I wanted to just make a swan dive into that first picture. Good golly Miss Molly this sounds so good!!! Mega hugs.

    Liked by 1 person

    • anotherfoodieblogger March 12, 2016 at 3:31 pm #

      Oh lol Teagan, you are so sweet! These were so creamy and good, and the hatch chiles tasted awesome in this. Mega hugs back! XOXO

      Liked by 1 person

  6. D. Wallace Peach March 12, 2016 at 1:40 pm #

    That looks good, Kathryn. I’m a little flabbergasted that people can decide they’re in the mood for something and then just make it – like magic πŸ™‚ This looks like something I could manage. The roasted peppers…yum. A secret ingredient πŸ™‚

    Liked by 2 people

    • anotherfoodieblogger March 12, 2016 at 3:33 pm #

      You are so kind Diana, thank you! Well I think it’s taken me many years of practice (and many more disasters) to be able to cook by the seat of my pants. πŸ™‚

      Liked by 1 person

  7. Sam Fleming March 12, 2016 at 2:08 pm #

    nummy. nummy. nummy!

    Liked by 1 person

  8. cookingwithauntjuju.com March 12, 2016 at 2:17 pm #

    I have not had Mexican in awhile and your recipe sounds absolutely delicious. I love the addition of chorizo – I’m thinking Mexican this week πŸ™‚

    Liked by 1 person

  9. Karina Pinella March 12, 2016 at 2:46 pm #

    Your hankering is contagious! If only there is a way to magically convert your pictures to real food . . .

    Liked by 1 person

    • anotherfoodieblogger March 12, 2016 at 3:36 pm #

      Oh wouldn’t that be so awesome Karina?? I see so many beautiful photos of food and just want to eat my screen. Thanks for stopping by!

      Liked by 1 person

  10. cheri March 12, 2016 at 3:10 pm #

    Hi Kathryn, love Mexican food, we get some great food here in Arizona but when we get to Oregon not so much. Will pin this for when we get to Oregon, looks like lots of great flavor here.

    Liked by 1 person

    • anotherfoodieblogger March 12, 2016 at 3:37 pm #

      We only get Hatch chiles here in Oregon seasonally, so I bought a lot of them last year then roasted them on the grill then froze them for future use. Thanks for stopping by Cheri!

      Like

  11. Chitra Jagadish March 12, 2016 at 3:18 pm #

    Looks soooo flavorsome. … πŸ™‚ πŸ™‚

    Like

    • anotherfoodieblogger March 13, 2016 at 12:00 pm #

      Thank you Chitra so much! Somehow you got caught in my spam filter but I’ve taken care of that now.

      Like

  12. Lana-Once Upon a Spice March 12, 2016 at 3:38 pm #

    These look fabulous, Kathryn! We have a local grocer that offers fresh roasted hatch chilies this time of year…now I must find them to make your dish!

    Liked by 1 person

    • anotherfoodieblogger March 12, 2016 at 3:43 pm #

      Oh lucky you! We only get them here in my town in late summer, so I had to stock up and freeze for uses like this time! Thanks Lana!

      Liked by 1 person

  13. weebluemixer March 12, 2016 at 3:51 pm #

    I don’t think I have ever had hatch chillies before. I don’t even know if these are available in the UK. Will have to do some investigating because this looks like a lovely dish to make.

    Liked by 1 person

    • anotherfoodieblogger March 12, 2016 at 3:58 pm #

      Hatch chiles are only grown in the US in Arizona state, but they get shipped fresh around the states at harvest time. I do know you can buy some pre-roasted hatch chiles on various websites, but not sure if they deliver to the UK. Any mild to medium green chile would be a good substitute though. Thanks for stopping by!

      Liked by 1 person

  14. PantryPortfolio March 12, 2016 at 6:48 pm #

    I ALMOST made enchiladas tonight! Love all of your ideas (as always). Looking forward to making them sometime soon. –Deb

    Liked by 1 person

  15. Gerlinde @ Sunnycovechef March 12, 2016 at 8:02 pm #

    I won’t be getting this in Germany, it looks delicious Kathryn.

    Liked by 1 person

  16. lynne hoareau March 13, 2016 at 1:26 am #

    These sound so awesome \! You are making me sooooo hungry !!!!!!

    Liked by 1 person

  17. White House Red Door March 13, 2016 at 11:13 am #

    This looks amazing! There are so many good things going on in this dish! I love the idea of roasting, then freezing the peppers- so smart. Was this your homemade chorizo? Very impressive!

    Liked by 1 person

  18. Cooking For The Time Challenged March 13, 2016 at 12:38 pm #

    This looks so good! You are a real chef! I never even attempt cream sauces. Yum!

    Liked by 1 person

    • anotherfoodieblogger March 13, 2016 at 1:16 pm #

      Thank you so much! I don’t think anyone has ever called me a chef before! πŸ™‚ Homemade cream sauces are very simple to make, and much better than the canned stuff. You should try it!

      Liked by 1 person

  19. Freda @ Aromatic essence March 13, 2016 at 3:14 pm #

    That is making me hungry !! Looks so delicious πŸ˜€πŸ˜€

    Liked by 1 person

  20. Sadie's Nest March 14, 2016 at 9:31 am #

    This sounds really delicious- something Owen would definitely enjoy! πŸ˜‰ Even if I have to buy my own chorizo. (But I vow to roast my own chilis.)

    Liked by 1 person

  21. Lynz Real Cooking March 14, 2016 at 12:18 pm #

    wow these look so good! I could go for one right now!

    Liked by 1 person

  22. Conor Bofin March 14, 2016 at 2:13 pm #

    I love the fact that I can get dried chilis here and they are so good. I envy you the fresh ones. I know I would love to cook with them.
    Kathryn, this looks delicious. Great method shots too.
    Best,
    Conor

    Liked by 1 person

    • anotherfoodieblogger March 14, 2016 at 4:04 pm #

      Thank you so much Conor, however I can never seem to get a good pouring shot that you are so fond of. πŸ˜‰

      Like

  23. New Journey March 14, 2016 at 7:38 pm #

    these look and sound absolutely yummy…I love Spanish food of all kinds, except fish…but I could smell these cooking…LOL

    Liked by 1 person

  24. MealsWithMel March 14, 2016 at 7:57 pm #

    Mexican food is always a good idea πŸ˜€
    These enchiladas look like the perfect solution to a Mexican craving too. Yum!!

    Liked by 1 person

  25. ChgoJohn March 14, 2016 at 8:03 pm #

    Did you ever pick a bad day to watch calories! There would have been no leftovers to worry about had I been seated at that table. Homemade chorizo enchiladas with cheese sauce? Yes, please! I’ve promised myself that this year will be the Year of the Hatch Chile. Bring ’em on! I’ve got my first recipe. πŸ™‚

    Liked by 1 person

    • anotherfoodieblogger March 14, 2016 at 10:41 pm #

      Oh most excellent! I have a roasted Hatch chile salsa recipe in my archives if you care to search for it. Thank you John!

      Liked by 1 person

  26. FrugalHausfrau March 15, 2016 at 11:40 pm #

    I love enchiladas, any kind, any place, but ones with green chili are my fave. I’m kind of a green chili addict, I’m afraid. Adding in the chorizo just puts this over the top! πŸ™‚

    Liked by 1 person

  27. Lana-Once Upon a Spice March 18, 2016 at 5:06 pm #

    Kathryn! I made these 2 nights ago–finally! They are amazing!! Thanks for the wonderful recipe!!

    Liked by 1 person

  28. Lina March 21, 2016 at 10:48 am #

    Yumm!

    Liked by 1 person

Trackbacks/Pingbacks

  1. 18 Cinco de Mayo Recipes | anotherfoodieblogger - May 4, 2016

    […] Chorizo and Beef Enchiladas in Cheesy Hatch Chile Sauce […]

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  2. Exploring Enchilada & #Wine Pairings with #WinePW – ROCKIN RED BLOG - May 14, 2016

    […] suggested our May #WinePW theme of enchiladas and wine I read an absolutely delicious recipe for Chorizo and Beef Enchiladas with Cheesy Hatch Chili Sauce by Another Food Blogger. It is one of my favorite food blogs and I have made many delicious recipes […]

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