Chorizo and veggie enchiladas
5
Points®
Total time: 3 hr 10 min • Prep: 2 hr 35 min • Cook: 32 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Uncooked onion
2 medium, chopped
Red bell pepper
1 large, chopped
Poblano pepper
1 medium, chopped
Cremini mushroom
12 oz, chopped
Kosher salt
1 tsp
Chicken chorizo
12 oz, chopped
Fresh lime juice
1 Tbsp
Garlic
1 clove(s), minced
Ground cumin
½ tsp
Dried oregano
½ tsp
Salsa
2½ cup(s), divided
Corn tortilla
12 tortilla(s), small
Shredded reduced fat Mexican-style cheese blend
1½ cup(s)
Reduced fat sour cream
6 Tbsp
Scallions
¼ cup(s), chopped or sliced, chopped
Cilantro
2 Tbsp, chopped
Instructions
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
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