Tex-Mex Enchiladas
Serves 4
Ingredients
- 8 corn tortillas
- 1 lb chorizo
- 4 tomatoes, peeled, seeded, diced
- 4 pasilla chillies, roasted, peeled, diced
- 1 tbsp unsalted butter
- 8 eggs, beaten
- 2 tbsp cilantro, chopped
- salt & pepper to taste
- 1 16-oz can green enchilada sauce
- 2 tbsp cooked black beans
- 2 tbsp fresh lime juice
- 4 oz sour cream or creme fraiche
- 4 oz queso fresco (Mexican cheese)
- ½ cup pico de gallo or fresh salsa
How-to
- Preheat oven to 400 degrees
- Wrap all tortillas in aluminum foil and place in the oven for 5 minutes
- Meanwhile, heat non-stick pan over medium high heat. Add a small amount of olive oil. Add chorizo and break up in pan with rubber spatula. Cook chorizo for 3-4 minutes or until golden brown and cooked through
- Add tomatoes, chilies, black beans and butter. Cook until butter is melted
- Pour in eggs and stir in cilantro. Season with salt and pepper. Let cook for additional 2-3 minutes or until eggs are cooked but still soft. Turn off heat
- Remove tortillas and place on flat surface. Evenly distribute eggs into tortillas. Roll up tortillas and place in roasting pan seam side down
- Pour enchilada sauce over enchiladas and cook for 5 minutes or until sauce is bubbling
- In mixing bowl, add lime juice to sour cream. Drizzle sour cream (or creme frache) over enchiladas, top with queso fresco and pico de gallo
- Serve immediately