QCSAHP - Potato & Chorizo Enchiladas
- Number of Servings: 4
Ingredients
1 pound Mexican Chorizo1/2 each Onion2 cups Potato, Frozen, Diced, Cooked8 each Tortillas, flour1 cup Monterey Jack Cheese, shredded1 1/2 cups Enchilada Sauce
To prepare for group
1. Saute chorizo and onion in a skillet over high heat, breaking up the meat, until the meat is thoroughly cooked, about 10 minutes.
2. Stir in the potatoes and remove from the heat.
3. Put mixture in bag. Freeze.
4. Bag cheese and tortillas. Freeze.
Cooking Day
1. Thaw.
2. Preheat Oven to 350F.
3. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.
4. Spread about 1/2 cup of the enchilada sauce in the bottom of a 8x8 baking dish and place the enchiladas seam-side down in the dish. Cover with about 1 cup of the sauce and sprinkle with the shredded cheese.
5. Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.
1. Saute chorizo and onion in a skillet over high heat, breaking up the meat, until the meat is thoroughly cooked, about 10 minutes.
2. Stir in the potatoes and remove from the heat.
3. Put mixture in bag. Freeze.
4. Bag cheese and tortillas. Freeze.
Cooking Day
1. Thaw.
2. Preheat Oven to 350F.
3. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.
4. Spread about 1/2 cup of the enchilada sauce in the bottom of a 8x8 baking dish and place the enchiladas seam-side down in the dish. Cover with about 1 cup of the sauce and sprinkle with the shredded cheese.
5. Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.
Nutritional Info Amount Per Serving
- Calories: 852.5
- Total Fat: 351.1 g
- Cholesterol: 185.1 mg
- Sodium: 2,004.4 mg
- Total Carbs: 64.2 g
- Dietary Fiber: 8.6 g
- Protein: 31.2 g
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