Hot Enchiladas
Spicy and flavorful hot enchiladas featuring rich sauces, savory chorizo, and melted cheese, perfect for a comforting Mexican-inspired meal enjoyed by family and friends.
Ingredients
Instructions
- Mix enchilada sauce, tomato sauce, and water together in a pot.
- Combine flour and oil to make a paste.
- Add the flour-oil paste to the sauce mixture and stir well.
- Bring the mixture to a boil, then reduce heat and simmer until thickened.
- Cook chorizo in a skillet until browned.
- Warm corn tortillas and fill them with cooked chorizo.
- Arrange filled tortillas in a baking dish, pour sauce over them, and sprinkle with shredded cheese.
- Bake until cheese is melted and bubbly, then serve hot.
Tips & Substitutions
For a spicier kick, consider using a mix of Las Palmas hot and original enchilada sauce, adjusting to your heat preference. If chorizo isn't available, substitute with ground beef or turkey, seasoned well with cumin and chili powder. To save time, you can use store-bought shredded cheese, but freshly grated cheese melts better and enhances flavor.
Serving Suggestions
Serve these enchiladas hot, garnished with fresh cilantro, diced avocado, or a dollop of sour cream. They pair wonderfully with sides like Mexican Cornbread And Turkey Or Chicken Casserole or a simple green salad. For a complete meal, consider serving alongside Mexican Breakfast Eggs for a festive brunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, covered, for about 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Enchiladas contains roughly 1348 calories, with 14g protein, 92g carbohydrates, and 106g fat. It is an excellent source of dietary fiber (35% of the Daily Value), protein (28% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium and calcium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas vegetarian?
Absolutely! You can easily substitute the chorizo with sautéed vegetables like bell peppers, onions, and zucchini. You might also consider adding black beans for protein and texture, making this recipe suitable for a vegetarian diet.
How can I make the sauce thicker?
If you prefer a thicker sauce, let it simmer longer to reduce the liquid. Alternatively, you can mix a little cornstarch with cold water to create a slurry and stir it into the sauce until it thickens to your liking.
What kind of cheese works best for topping?
For the best flavor and melting quality, use a combination of cheddar and Monterey Jack cheese. This blend gives a nice creamy texture and complements the spices in the enchiladas beautifully. Feel free to experiment with other cheeses like Oaxaca or Queso Fresco for a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).