Thursday, 9 August 2012

Chorizo and Rice Enchiladas

Who doesn't like Mexican food? :)
I love enchiladas, but when I started making them I realized I didn't have any enchilada sauce. Luckily, I had 3 bell peppers in the fridge, so I decided to turn them into a sauce. I blended them together with some salt and poured them over the enchiladas. Once this sauce penetrated through the tortillas it made them super soft, delicious and comforting :)

Serves 4


- 3 chorizo sausages, sliced (chicken, turkey, beef or fish works too)
- 100g rice
- 1 chicken/vegetable stock cube
- 200g water
- 3 bell peppers, seeds removed, roughly chopped
- 2 chilli peppers, seeds removed, roughly chopped
- cheddar cheese, grated
- 6 flour tortillas
- salt and pepper to taste


- Cook the rice according to the package instructions, making sure you add the stock cube in the boiling water before adding the rice.
-  In a food processor (or a blender) add the bell peppers and chillies and blend until liquid. Season with salt and pepper. This will be your enchilada sauce.
- In a skillet, add the sausages and sauté over a medium high heat until they brown.*
- Add the rice to the chorizo and give it a good stir.
- Spoon a couple of table spoons of the pepper sauce in a casserole dish.
- Spoon the meat mixture on the tortillas, roll them and place in the casserole dish.
- Spoon the leftover pepper mix on top of the tortillas, then sprinkle the cheese.
- Bake in a preheated oven (190 degrees) for 20min and enjoy!

* If you are using leftover cooked meat, you can skip the browning process.

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