Enchiladas de Chorizo

Ingredients

Chorizo

1 pound, casings removed

Monterey Jack cheese

2 cups, shredded

Corn tortillas

12

Onion

1 medium, diced

Garlic

2 cloves, minced

Tomato sauce

1 cup

Chicken broth

1/2 cup

Cilantro

1/4 cup, chopped (for garnish)

Cumin

1 teaspoon

Chili powder

1 tablespoon

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the chorizo, breaking it apart with a spoon until browned, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
4. Return the cooked chorizo to the skillet. Stir in the tomato sauce, chicken broth, cumin, chili powder, salt, and pepper. Let it simmer for 5 minutes, allowing the flavors to meld together.
5. In a separate skillet, warm the corn tortillas until pliable, either in a dry pan or in the microwave for about 30 seconds.
6. Take a tortilla and place a spoonful of the chorizo mixture in the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
7. Pour any remaining sauce over the rolled enchiladas and sprinkle generously with shredded Monterey Jack cheese.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and garnish with chopped cilantro before serving.