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Cozy Stacked Potato and Chorizo Enchiladas

stacked potato and chorizo enchiladas - featured image
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A comforting and hearty enchilada recipe featuring layers of thinly sliced roasted potatoes, spicy chorizo, and melted cheese stacked inside tortillas and baked to perfection.

Ingredients

Scale
  • 3 medium Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
  • 8 ounces Mexican-style chorizo, casing removed and crumbled
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 large flour or corn tortillas, warm and pliable
  • 2 cups shredded Oaxaca or Monterey Jack cheese
  • 1 ½ cups red enchilada sauce (medium-spicy, homemade or store-bought)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream or crema, for serving

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Wash and peel the Yukon Gold potatoes if desired. Slice them thinly, about 1/8 inch thick.
  3. Toss the potato slices with olive oil, ground cumin, smoked paprika, salt, and pepper until well coated.
  4. Arrange the seasoned potatoes in a single layer on a baking sheet and roast for about 20 minutes until just tender with a touch of golden crisp.
  5. While potatoes roast, heat a skillet over medium heat and cook the crumbled chorizo until it starts releasing oil and browns, about 5-7 minutes.
  6. Add chopped onion and garlic to the chorizo and sauté until translucent and fragrant, about 3 more minutes.
  7. Warm the tortillas by wrapping them in foil and placing in the oven for about 5 minutes or heating individually in a dry skillet for 20-30 seconds per side.
  8. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
  9. Take one tortilla and layer a small amount of roasted potatoes, a spoonful of chorizo mixture, and sprinkle with cheese. Continue layering thin slices of potatoes on top inside the tortilla to create a stacked effect.
  10. Roll or fold the tortilla gently and place seam side down in the baking dish. Repeat with remaining tortillas.
  11. Pour remaining enchilada sauce evenly over the stacked enchiladas and top generously with shredded cheese.
  12. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and slightly browned. Optionally broil for 1-2 minutes for extra crispiness, watching carefully to avoid burning.
  13. Remove from oven and let rest for 5 minutes to allow layers to settle.
  14. Garnish with chopped fresh cilantro and a dollop of sour cream or crema before serving.

Notes

Roast potatoes until just tender to keep them sliceable and sturdy for stacking. Warm tortillas before assembling to prevent tearing. Drain excess grease from chorizo if too oily but retain some fat for flavor. Thin slices and light layering prevent soggy tortillas. Broil briefly for extra crispiness but watch carefully to avoid burning.

Nutrition

Keywords: enchiladas, potatoes, chorizo, comfort food, Mexican, easy recipe, baked enchiladas, cozy dinner

Find it online: https://emacrave.com/cozy-stacked-potato-and-chorizo-enchiladas-easy-recipe-for-comfort-nights/