“Chorizo” & Potato Enchiladas Rojas

Recipe:

“Chorizo” & Potato Enchiladas Rojas

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Serves: 4 people
Prep Time: 10 min
Cooking: 10 min
Recipe By: Plant Powered Parents

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Ingredients

• 1/4 cup + 2 tablespoons avocado oil, divided

• 2 tablespoons all-purpose flour

• 1/4 cup chili powder

• 8 ounce can tomato sauce

• 1 1/2 cups water

• 1/4 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion salt

• Sea salt

• 1 package of Abbot’s “Chorizo”

• 8 corn tortillas

• 3/4 cup cooked potatoes, diced

• 2 cups shredded plant-based cheese

Description

Cheesy “Chorizo” meets roasted potatoes in this nourishing enchilada recipe—baked to perfection and topped with green onions, fresh lime, and a dollop of sour cream.

Method

1. Warm 1/4 cup oil in a skillet over medium heat. Stir in flour and chili powder, reduce heat to medium and cook until lightly brown. Stir constantly to prevent burning the flour.

2. Gradually stir in chili powder, tomato sauce, water, cumin, garlic powder and onion salt until smooth. Cook for about 10 minutes, or until thickened slightly. Season with salt to taste. Set aside.

3. Warm the remaining vegetable oil in a skillet over medium heat. Add the “Chorizo” and cook, breaking into small pieces with a spoon, for about 3 - 5 minutes. Transfer to a bowl.

4. Preheat the oven to 375° F.

5. Add 1 cup of the plant-based cheese to the “Chorizo”, along with the diced potatoes. Mix thoroughly.

6. Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9 x 13” 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. Pour the remaining sauce over the enchiladas, and top with the remaining cheese. Bake until cheese is melted and bubbly, about 15 - 20 minutes.