These couldn't be any easier to make, and yet the flavor does NOT disappoint!! We put the sauce on the outside of the tortilla so there's maximum room on the inside for the chorizo and cheese (yes, please!). Serve with a dollop of sour cream and salsa, and your weeknight dinner is complete!
2 Tbsp Olive oil
10 oz chorizo (Mexican or Spanish)
¼ cup prepared enchilada sauce
¼ tsp cumin
½ tsp chili powder
1 Tbsp sauce from canned chipotles in adobo sauce
6 corn tortillas
8 oz shredded cheese (we used a blend of cheddar and Monterey jack)
½ cup chopped cilantro
¼ cup diced red onion
Heat the olive oil in a large cast iron or heavy bottom skillet over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove chorizo from the pan, keeping all of the excess oil in the pan (this part is important).
Turn the heat off, and add enchilada sauce, cumin, chili powder, and chipotle sauce directly to the oil. It’s important to have at least 2 Tbsp oil remaining in the pan so the tortillas get crisp instead of getting too soggy.
Gently place each tortilla into the skillet and quickly coat both sides with the sauce. Transfer the tortillas to a plate. Make sure there is no sauce remaining in the skillet and turn the heat back up to medium-high.
Place one of the tortillas in the skillet and sprinkle with cheese, then top with chorizo, cilantro, and red onion. Fold in half, and repeat with the remaining tortillas. Cook until each side is crisp, about 3 minutes per side.
Serve with salsa, sour cream, and avocado!