This jazzed up enchilada recipe is perfectly balanced with bold flavored chorizo, hearty potatoes, and zesty pickled cactus slaw. It's your ultimate comfort food meets fresh innovation. Not only does the pickled cactus slaw add a vibrant pop of limey deliciousness, it also saves you time by adding all the traditional enchiladas toppings (plus some, of course!) together, so you aren't stuck washing condiment bowls all night! —Joslyn Charles
Chorizo, Potato Enchiladas
Golden potatoes, chopped into 1" cubes
Pork Chorizo, removed from casing
Pickled cactus slaw
Pickled cactus, chopped
Green onions, sliced thin
In This Recipe
Preheat oven to 400 degrees.
Add enough water to a pot to cover potatoes and bring boil in salted water. Boil until tender, about 15 minutes. Drain and set aside
Add 1 T oil to a pan over medium heat and add onions, cumin powder, chili powder, and salt. Saute about 5 minutes and add chorizo, breaking up the pieces. Add crushed tomatoes.
Reduce heat and add potatoes. Mix well, but try not to crush the potatoes.
Cover tortillas with a paper towel and place in the microwave for 30 seconds. This helps soften the tortillas so they roll up easily without breaking.
Place 1/3 cup verde sauce in a baking dish and dip one tortilla at a time in sauce. Spoon about 1/4 cup chorizo/potato mixture into each tortilla and roll up, seam side down in the dish.Don't overfill. Continue until you've used all of the tortillas
Spoon remaining verde sauce over the enchiladas and sprinkle with the queso fresco.
Cook, uncovered, for 20 minutes or until the cheese is melted and the tortillas are a pretty golden brown.
While the enchiladas are cooking toss pickled cactus, green onions, and lettuce together and squeeze the juice of one lime over.
Serve enchiladas with a scoop of cactus slaw, or whatever you love most on your enchiladas.