What’s For Dinner? Chorizo and Potato Enchilada
The following is a featured recipe in Heinen’s What’s For Dinner program, your solution to easy, delicious and convenient weeknight dinners.
Spice up your mealtime with these Chorizo and Potato Enchiladas, a comforting, flavor-packed favorite!
Chorizo and Potato Enchiladas come packed with Niman Ranch chorizo, herb-roasted red potatoes, Siete red enchilada sauce, and Heinen’s four-cheese Mexican blend, all wrapped in yellow corn and wheat tortillas. Topped with fresh lettuce and jalapeños, they’re a bold, flavorful meal made easy.
What’s for Dinner is our way of taking the stress out of cooking and making mealtime fun! Each week at the front of your local Heinen’s, you’ll find all the ingredients needed to create one of our simple and delicious chef-inspired meals. Just follow the easy step-by-step recipe card provided to have dinner ready in a matter of minutes.
What’s For Dinner? Chorizo and Potato Enchilada
Servings: 2
Ingredients
- Niman Ranch Chorizo Ground Pork Sausage
- Herb Roasted Red Skin Potatoes
- Siete Enchilada Sauce, Red
- Heinen's Four Cheese Mexican Blend Shredded Cheese
- La Tortilla Factory Tortillas, Yellow Corn & Wheat
- Fresh Express Shredded Lettuce
- Mt. Olive Jalapeno Slices
Instructions
- Preheat the oven to 350 degrees and place a sauté pan over medium-high heat.
- When the pan is hot, add a splash of oil and the chorizo. Cook until browned, making sure to break up any large chunks.
- Roughly chop some of the potatoes into small pieces, add to the chorizo, and cook until heated through.
- Set the chorizo potato mixture aside. Brush or spray the tortillas with some oil and briefly heat them in the oven until warm and pliable.
- Generously brush both sides of each tortilla with the enchilada sauce before laying them out on a work surface. Spoon a small amount of the chorizo potato mixture onto each tortilla, followed by a pinch of cheese.
- Roll the enchiladas and place them in a baking dish before topping them with more sauce and cheese.
- Bake the enchiladas until hot. Serve with the shredded iceberg and jalapeno slices.
