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

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

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

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

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

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

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

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

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

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

 

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