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 chili 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 large 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, chopped
Cilantro
2 Tbsp, chopped