December 8, 2020
Enchiladas, I love you. Enchiladas with chorizo, I love you most.
As the days start getting colder, I find that warm, hearty and easy-to-make meals start taking up more and more spots in the dinner rotation. And this one certainly fits the bill. My husband and I have always gravitated towards chorizo and potato breakfast burritos – but why limit them to the AM shift?
While I do have my wheels turning for some breakfast enchiladas using chorizo & potatoes these dinner enchiladas are going to be a crowd pleaser on your dinner table.
WHAT KIND OF TORTILLAS SHOULD I USE?
Corn tortillas are best for enchiladas, and they are gluten free. However, I love using grain free tortillas like cassava flour or almond flour. Siete brand is a great one, but I also love the generic versions from Whole Foods 365 brand!
If you like this recipe, here are similar recipes you might enjoy:
Whole30 Smothered Beef & Sweet Potato Enchiladas
Crispy Skillet Beef Tacos
Whole30 Beef & Sweet Potato Enchilada Bake
Shredded Beef Enchiladas with Creamy Verde Sauce
Whole30 Instant Pot Chorizo Green Chili
WHOLE 30 GREEN CHILE CHORIZO BREAKFAST BAKE
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Potato & Chorizo Grain Free Enchiladas
Ingredients
- 1 lb ground chorizo
- 1 c yellow onion, diced
- 1 tbsp avocado or olive oil
- 2 C russet or yellow potatoes, diced into 1/2 inch cubes
- 1 C black beans eliminate for paleo
- 1 4 oz can diced green chiles
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/2 C shredded cheese eliminate for dairy free
- 1 jar red enchilada sauce Siete Brand for Paleo
- 8-12 grain free tortillas
- cilantro optional garnish
- sour cream or plain yogurt optional garnish
Instructions
- Preheat oven to 375°
- In a medium sauce pan, bring water to a boil. Season water generously with salt. When water is boiling, add the potatoes & boil for 5-6 minutes or Until fork tender.
- While the potatoes are cooking, heat 1 tbsp oil in a large skillet. Add diced onions & chorizo. Break up chorizo & cook until browned, about 6 minutes.
- When chorizo is cooked through, add beans & green chiles to the pan. Drain the potatoes and add them to the pan. Season with 1/2 Tsp salt & 1/4 tsp garlic powder.
- Add 1/2 C. of enchilada sauce to the meat mixture. Stir to combine
- When ready to assemble: cover the bottom a large baking dish with a small amount of enchilada sauce (about 1/4 c). If making 12 enchiladas, I recommend a 9X13 baking dish.
- Heat tortillas for 15 seconds in the microwave or heat in a skillet to make more pliable. Add 2 -3 heaping tablespoons of filling plus a sprinkle of cheese to each tortilla. Roll and place flap down in the pan.
- When all the enchiladas have been assembled. Pour the remaining enchilada sauce over the enchiladas. If there is any remaining meat mixture, dump it on top of the enchiladas. Finish the enchiladas with the cheese.
- Bake for 15-20 minutes until cheese is nice and bubbly.
- Serve with cilantro, sour cream or plain yogurt. Enjoy!
