Chorizo and Veggie Enchiladas

Total Time
3 hr 10 min
2 hr 35 min
32 min
This typical heavy Mexican casserole gets healthy with tons of veggies and a reduced-fat cheese and sour cream topping.


cooking spray

4 spray(s)

uncooked onion(s)

2 medium, chopped

sweet red pepper(s)

1 large, chopped

poblano chile

1 medium, chopped

cremini mushroom(s)

12 oz, chopped

kosher salt

1 tsp

chicken chorizo

12 oz, chopped

fresh lime juice

1 Tbsp

garlic clove(s)

1 large clove(s), minced

ground cumin

½ tsp

dried oregano

½ tsp

fat free salsa

2½ cup(s), divided

corn tortilla(s)

12 small

shredded reduced-fat Mexican-style cheese

1½ cup(s)

reduced-fat sour cream

6 Tbsp

uncooked scallion(s)

¼ cup(s), 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

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