Photo of Chorizo and veggie enchiladas by WW

Chorizo and veggie enchiladas

Total Time
3 hr 10 min
2 hr 35 min
32 min
This classic Mexican casserole gets a nutrition upgrade with tons of added veggies and its prep simplified by using the tortillas to create layers rather than filling and rolling them. Browning the chorizo and veggies in the skillet is the key to developing the dish’s tantalizing flavor and helps eliminate extra moisture from the veggies to prevent a soggy mess. While mushrooms may be an unexpected ingredient, they infuse lots of savory goodness throughout the dish. If you don’t have fresh cilantro on hand, use chopped green onions instead. Serve with a mixed greens salad dressed with a lime vinaigrette to complete the meal.


Cooking spray

4 spray(s)

Uncooked onion

2 medium, chopped

Red bell pepper

1 large, chopped

Poblano chile pepper

1 medium, chopped

Cremini mushroom

12 oz, chopped

Kosher salt

1 tsp

Chicken chorizo

12 oz, chopped

Fresh lime juice

1 Tbsp


1 large clove(s), minced

Ground cumin

½ tsp

Dried oregano

½ tsp


2½ cup(s), divided

Corn tortilla

12 tortilla(s), small

Shredded reduced fat Mexican-style cheese

1½ cup(s)

Reduced fat sour cream

6 Tbsp


¼ cup(s), chopped, chopped


2 Tbsp, chopped


  1. Preheat oven to 350°F. Coat a large (9 X 13-inch) casserole dish with cooking spray.
  2. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onions, both peppers, mushrooms and salt; cook, stirring frequently, until vegetables are softened, about 10 minutes. Stir in chorizo, lime juice, garlic, cumin and oregano; cook 2 minutes to heat through.
  3. Spread 1 c salsa on bottom of prepared pan; spoon half of veggie-chorizo filling over salsa. Top with an over-lapping layer of 6 tortillas; spoon remaining veggie-chorizo filling over top. Top with another layer of 6 tortillas; spread remaining 1 ½ c salsa over top; sprinkle with cheese. Cover and bake, until heated through and cheese is melted, 15-20 minutes. Let cool slightly before slicing into 12 pieces. Serve topped with sour cream, scallions and cilantro (and optional hot sauce and lime wedges).
  4. Serving size: 1 slice