QCSAHP - Potato & Chorizo Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of QCSAHP - Potato & Chorizo Enchiladas calories by ingredient
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Number of Servings: 4


    1 pound Mexican Chorizo
    1/2 each Onion
    2 cups Potato, Frozen, Diced, Cooked
    8 each Tortillas, flour
    1 cup Monterey Jack Cheese, shredded
    1 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.

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