Chorizo and veggie enchiladas

Name: Chorizo and veggie enchiladas
Prep time: 155 min
Cook time: 32 min
Total time: 190 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 4 spray(s) Cooking spray; 2 medium Uncooked onion chopped; 1 large Red bell pepper chopped; 1 medium Poblano pepper chopped; 12 oz Cremini mushroom chopped; 1 tsp Kosher salt; 12 oz Chicken chorizo chopped; 1 Tbsp Fresh lime juice; 1 clove(s) Garlic minced; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 2.5 cup(s) Salsa divided; 12 tortilla(s), small Corn tortilla; 1.5 cup(s) Shredded reduced fat Mexican-style cheese blend; 6 Tbsp Reduced fat sour cream; 0.25 cup(s), chopped Scallions chopped; 2 Tbsp Cilantro chopped

Points®

Total Time

3 hr 10 min

Prep

2 hr 35 min

Cook

32 min

Serves

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, chopped

Cilantro

2 Tbsp, chopped

Instructions

Preheat oven to 350°F. Coat a large (9 X 13-inch) casserole dish with cooking spray.
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.
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).
Serving size: 1 slice

Chorizo and veggie enchiladas

Ingredients

Instructions

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