These enchiladas can be made in less than 30 minutes if you already have the red chile sauce. See Kitchen Notes for links to making red chile from pods and from powder. Red chile from powder can be made pretty quick.
"*" See Kitchen Notes for more information or links to special ingredients.
Add half of the onion. If you don't like raw onion, then cook for about a minute; otherwise, stir in the onion and then remove the skillet from the heat.
Filling – As previously mentioned, you can fill these enchiladas with just about anything you want. Just don’t forgo the seasoning in the filling. Even though the enchiladas are smothered in chile sauce, your filling still needs to have some taste of its own. Chicken, beans, scrambled egg, chopped and sauteed vegetables all work. You could also go with just cheese or you could add cheese to the filling. If you do use cheese, then you’ll need to heat the plate in the microwave or under a broiler in order to melt the cheese. Shredded chicken with a little sour cream and onion makes a good filling as well as scrambled eggs with chorizo. Shredded pork or beef, carne adovada, or just well seasoned ground beef all work well too.
Red or Green? – With beef, sausage or beans, I usually prefer red chile sauce. However, with chicken or vegetables, I prefer green chile sauce. But that’s my preference. Some people prefer Christmas (red and green) on their enchiladas and that works great for these as well.
Condiments – Of course with any dish, you can add whatever condiments your heart desires. Suggested condiments for these beef and chorizo enchiladas would be sour cream and possibly some guacamole. I consider the tomato and lettuce “salad” a condiment, because I like to grab a little of each with my fork on every bite, just like you would a little sour cream.
Recipe author: MJ of MJ's Kitchen