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Chorizo and Black Bean Enchiladas
by Melanie Foster
serves: 4 		No ratings
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  My easy homemade red enchilada sauce makes this dish.
Ingredients:
  15 oz   chicken broth
  6 oz   tomato paste
  1 tbsp   cumin
  1 1/2 tsp   oregano
  1 tsp   onion powder
  1 tsp   garlic powder
  1/2 tsp   salt
  1/2 tsp   pepper
  1/2 tsp   smoked paprika, optional
  1/8 tsp   cayenne, or to taste
  8 oz   mexican chorizo, uncooked
  1/2 cup   salsa
  1 can   black beans, rinsed and drained
  4 oz   cream cheese
  1/2 tsp   salt
  1/2 cup   cilantro, chopped
  8   medium tortillas
  8 oz   shredded cheddar or mexican cheese
  1 can   refried black beans
  8 oz   sour cream
Directions:
  In a saucepan, whisk together chicken broth thru cayenne. Simmer gently while preparing the filling.

Squeeze the chorizo out of the casing and cook over medium heat in a frying pan. Stir until well cooked and crumbled. Spoon the fat out of the pan or drain and return to pan. Add salsa, beans, cream cheese, salt and cilantro. Mix over med-low heat until blended. Spray a 9x13 baking pan with cooking spray. Spoon 1/8 of the mixture into each tortilla and roll up, place in pan. Pour sauce over and top with cheese.

Bake in a 350 degree oven for 20-30 minutes until hot and bubbly. Serve with sour cream and more salsa if you want.
Categories:
 
  • Ethnic Foods
  • Fall/Winter
  • Main Dishes
  • Meats
  • Sauces


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