When the comfort of home-cooked meals meets the lively spirit of Mexican cuisine, magic happens. I discovered this delightful Stacked Potato and Chorizo Enchiladas recipe during a casual weekend get-together with friends, where the scent of sizzling chorizo and crispy tortillas filled the air. It quickly became a family favorite because not only is it bursting with flavor, but it’s also surprisingly simple to whip up on weeknights or to impress guests at gatherings.
With layers of tender potatoes, savory chorizo, and rich red chile sauce, these enchiladas bring a little fiesta right to the dinner table. They’re the antidote to fast food fatigue—perfect for anyone looking to rekindle their love for homemade meals. Plus, the addition of a fried egg on top makes this dish satisfyingly decadent, elevating comfort food to new heights. So grab your skillet and let’s dive into the recipe that has everyone asking for seconds!
Why is Stacked Potato and Chorizo Enchiladas a Must-Try?
Ultimate flavor explosion: The blend of spicy chorizo, creamy potatoes, and zesty red chile sauce creates a mouthwatering experience.
Simple preparation: Even novice cooks can conquer this dish with ease, making it stress-free for any kitchen adventure.
Crowd-pleaser: Whether it’s family dinner or a gathering with friends, these enchiladas are guaranteed to impress everyone at the table.
Versatile dish: Serve them as a hearty main dish or a delightful brunch option—the choice is yours!
Easy to adapt: Swap in your favorite proteins or veggies for a personalized touch.
Ready to spice up your weeknight meals? This crowd-pleasing recipe is just what you need!
Stacked Potato and Chorizo Enchiladas Ingredients
To create the delicious Stacked Potato and Chorizo Enchiladas you crave, gather these ingredients:
For the Filling
- Oleico Safflower Oil – a light oil perfect for cooking chorizo and potatoes without overpowering flavors.
- Soy, Pork or Beef Chorizo – choose your favorite protein to bring that savory kick to your filling.
- Gold Potatoes – these creamy potatoes hold their shape well and soften beautifully during cooking.
- Water – helps steam the potatoes to tenderness.
- White Onion – adds a hint of sweetness and a delicious aroma as it cooks.
- Salt – enhances the natural flavors of the ingredients.
- Black Pepper – a must-have for seasoning and adding a mild heat.
For the Sauce
- Dried Guajillo Chiles – these chiles provide a beautiful color and rich flavor.
- Dried Pasilla Ancho Chiles – for a slightly sweet, earthy addition to your sauce.
- Water – needed to hydrate the dried chiles and blend them into a smooth sauce.
- Garlic Cloves – add bold flavor and aroma to your enchilada sauce.
- ¼ Piece White Onion – for added depth and sweetness in the sauce.
- Garlic Salt – intensifies the garlic flavor in the sauce.
For the Assembly
- Oleico Safflower Oil – again used here for frying the tortillas to perfect crispiness.
- Corn Tortillas – warm tortillas are essential for holding the delicious layers of filling.
- Mexican Crema – a creamy drizzle adds a luxurious finish to the dish.
- Eggs – fried to perfection, they make for a decadent topping.
- Queso Fresco – crumbled over the top for a tangy and creamy touch.
- Fresh Cilantro – chopped cilantro adds freshness and vibrancy, bringing it all together.
Now that you have everything you need, let’s create a dish that will warm your heart and bring smiles to the table!
How to Make Stacked Potato and Chorizo Enchiladas
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Heat Oil: Start by heating 1 tablespoon of Oleico Safflower Oil in your cast iron skillet over medium heat. Cook the chorizo for about 8-10 minutes, breaking it up with a wooden spoon until browned. Remove it and set aside.
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Cook Potatoes: Add 4 cups of cubed gold potatoes to the skillet along with 1/3 cup water. Cover and let them cook for approximately 12 minutes, or until they start to soften. Uncover, and stir in 1 cup chopped white onion, seasoning with ½ teaspoon salt and ½ teaspoon black pepper. Cook until the onion is translucent, then stir in the reserved chorizo and heat through for another 5 minutes. Transfer this mixture to a large shallow bowl and set aside.
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Prepare Chile Sauce: In a medium saucepan, combine 8 dried guajillo chiles and 3 ½ cups water. Bring this to a boil, then remove from heat and let the chiles hydrate for 15 minutes.
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Blend Sauce: Transfer the soaked chiles along with the water to your blender. Add 2 garlic cloves, a quarter piece of white onion, and ½ teaspoon garlic salt. Blend until smooth, setting the sauce aside for later use.
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Fry Tortillas: Heat ½ cup of Oleico Safflower Oil in a large frying pan over medium heat. Dip each corn tortilla in the chiles sauce to coat both sides before quickly frying them in oil for 30 seconds on each side. Place the fried tortillas on a large plate and spoon ¾ tablespoons of the potato and chorizo mixture on each. Stack three tortillas with filling in between each layer.
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Top Enchiladas: Drizzle with Mexican crema, add a fried egg on top, and sprinkle with crumbled queso fresco and chopped fresh cilantro for that final touch.
Optional: Serve with lime wedges for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Stacked Potato and Chorizo Enchiladas?
Elevate your meal with delightful sides that complement the savory richness of your enchiladas.
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Zesty Mexican Rice: Fluffy rice infused with lime and cilantro balances the bold flavors of your enchiladas beautifully. It’s a classic pairing that fills your plate with irresistible taste.
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Refried Beans: Creamy and flavorful, refried beans add heartiness, contrasting nicely with the crispy tortillas while enhancing the meal’s authentic Mexican vibe. A scoop of beans alongside your enchiladas provides plant-based protein and a satisfying texture.
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Corn Salad: A vibrant corn salad with fresh veggies and a tangy lime dressing introduces a refreshing crunch, perfectly cutting through the richness of the enchiladas. This colorful side is a lovely nod to summer and brings a burst of freshness.
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Guacamole: Creamy, avocado goodness not only tastes heavenly but also adds heart-healthy fats to your meal. Dive in with tortilla chips before devouring the main dish for a complete experience.
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Lime Wedges: Fresh lime wedges, served alongside, offer a bright citrus kick that can elevate every bite of your enchiladas, enhancing their natural richness with a zesty twist.
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Spicy Pickled Vegetables: A small serving of pickled onions or jalapeños brings an addictive tanginess that amplifies the bold flavors of the enchiladas, creating a delightful contrast.
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Chilled Horchata: For a refreshing beverage, a glass of horchata—a creamy rice drink with cinnamon—is a perfect sweet complement, balancing the spice and adding a cooling effect.
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Flan: End your meal on a sweet note with a silky flan. This classic dessert adds a creamy finish that’s light yet indulgent, ensuring every guest leaves satisfied.
With these delightful options, you’ll create a vibrant dining experience that celebrates the heartwarming flavors of your Stacked Potato and Chorizo Enchiladas!
Stacked Potato and Chorizo Enchiladas Variations
Feel free to unleash your culinary creativity and make these enchiladas your own with delightful twists and substitutions!
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Vegetarian: Swap the chorizo for black beans or lentils for a hearty and satisfying vegetarian option. These swaps not only replace the protein but also bring in their own rich flavors.
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Spicy Kick: Add sliced jalapeños or sprinkle in some cayenne pepper to amp up the heat factor. Just a pinch can take your enchiladas from mild to fiery!
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Creamy Avocado: Instead of Mexican crema, drizzle with avocado crema for a creamy, luscious touch. Blend ripe avocados with lime juice and a little sour cream for a fresh flavor.
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Cheese Lovers: Change it up by mixing in some shredded cheese, like Monterey Jack or pepper jack, with the potato filling. The melted cheese will add an incredible creamy texture.
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Sweet Corn: Throw in some sweet corn kernels with the chorizo and potatoes for an unexpected burst of sweetness. This adds a lovely crunch and brightens the dish.
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Herb Infusion: Experiment with fresh herbs like oregano or dill in the filling. The addition of herbs can elevate the dish’s aroma and taste, making every bite a little more special.
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Low-Carb Option: Replace the corn tortillas with cauliflower tortillas for a lighter, low-carb alternative. This swap keeps the dish flavorful while reducing the carbs.
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Nutty Flavor: Top with toasted pine nuts or slivered almonds for added crunch and a nutty depth. This unexpected twist will surprise and delight your taste buds!
Expert Tips for Stacked Potato and Chorizo Enchiladas
- Don’t Rush the Chorizo: Allow the chorizo to cook thoroughly until browned for deeper flavor; undercooked chorizo can alter the taste.
- Potato Perfection: Make sure to cut the potatoes into evenly sized cubes for consistent cooking; larger pieces may remain hard.
- Chiles Soaking Time: Don’t skip the 15-minute soaking for dried chiles; this step is vital for achieving that rich sauce texture.
- Tortilla Technique: When frying tortillas, ensure the oil is hot to avoid sogginess and achieve that perfect crispiness for your enchiladas.
- Layering Love: For the ultimate Stacked Potato and Chorizo Enchiladas, carefully stack the tortillas and filling to prevent them from falling apart when serving.
Make Ahead Options
Making Stacked Potato and Chorizo Enchiladas ahead of time is a fantastic way to save precious moments on busy weeknights! You can prepare the chorizo and potato filling up to 3 days in advance and simply refrigerate it in an airtight container. Additionally, the red chile sauce can be made ahead and stored, as it will only intensify in flavor when left overnight. When you’re ready to serve, quickly fry the corn tortillas and layer them with the prepped filling for a delightful meal that tastes just as delicious as when made fresh. Simply add the finishing touches, like Mexican crema, a fried egg, and crumbled queso fresco right before enjoying, for a quick yet satisfying dinner with minimal effort!
How to Store and Freeze Stacked Potato and Chorizo Enchiladas
Fridge: Store any leftover Stacked Potato and Chorizo Enchiladas in an airtight container for up to 3 days. This keeps them fresh and ready for quick meals.
Freezer: For longer storage, wrap the enchiladas tightly in plastic wrap and foil, then freeze for up to 3 months. This will preserve their flavor and texture.
Reheating: To reheat, thaw overnight in the fridge, then bake at 350°F (175°C) until heated through, about 20 minutes. For a crispy top, broil for an additional 2-3 minutes.
Serving: Consider adding fresh toppings like cilantro or crema after reheating to enhance the flavor and presentation!
Stacked Potato and Chorizo Enchiladas Recipe FAQs
How do I select the perfect potatoes for my enchiladas?
Absolutely! For the best Stacked Potato and Chorizo Enchiladas, I recommend choosing gold potatoes. They have a creamy texture that holds up beautifully when cooked. Look for potatoes that are firm and free of dark spots—allong with a smooth skin—indicating freshness.
How should I store leftovers?
Very simple! Place any leftover enchiladas in an airtight container in the fridge. They will stay fresh for up to 3 days. This way, you can easily enjoy them again for a quick meal without losing any flavors!
Can I freeze Stacked Potato and Chorizo Enchiladas?
Absolutely! To freeze, wrap the enchiladas tightly in plastic wrap, then in foil. This method helps preserve their delightful flavor and texture for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge and reheat them in the oven for about 20 minutes at 350°F (175°C).
What if my sauce is too thick after blending?
No worries! If your sauce turns out too thick, you can easily fix this. Simply add a splash of warm water to the blender and blend again until you reach your desired consistency. This will help achieve that velvety smooth sauce perfect for topping your enchiladas!
Are Stacked Potato and Chorizo Enchiladas suitable for my dietary needs?
Very thoughtful of you! If there are any dietary concerns, you can easily swap out traditional chorizo for a meat alternative, like soy chorizo or a bean mixture, to cater to various diets. Also, if anyone has allergies to specific ingredients, just simply omit the cheese or cilantro as desired.
What’s the best way to achieve crispy tortillas?
A common concern! For that perfect crispy texture, make sure your oil is hot enough before frying the tortillas—aim for around 350°F (175°C). Dip each tortilla in the chile sauce to coat, then fry them for just about 30 seconds per side. Keeping a close eye will help you achieve that golden-brown goodness!
Delicious Stacked Potato and Chorizo Enchiladas to Make Today
Ingredients
Equipment
Method
- Heat 1 tablespoon of Oleico Safflower Oil in your cast iron skillet over medium heat. Cook the chorizo for about 8-10 minutes, breaking it up until browned. Remove and set aside.
- Add 4 cups of cubed gold potatoes and 1/3 cup water to the skillet. Cover and let cook for approximately 12 minutes, or until softened. Stir in 1 cup chopped white onion, ½ teaspoon salt, and ½ teaspoon black pepper. Cook until translucent, then stir in chorizo and heat through for another 5 minutes.
- In a medium saucepan, combine 8 dried guajillo chiles and 3.5 cups water. Boil, then let the chiles hydrate for 15 minutes.
- Transfer the soaked chiles and water to your blender. Add 2 garlic cloves, 1/4 piece white onion, and ½ teaspoon garlic salt. Blend until smooth.
- Heat ½ cup of Oleico Safflower Oil in a large frying pan. Dip each corn tortilla in the chiles sauce to coat both sides; fry in oil for 30 seconds on each side. Place tortillas on a large plate and stack with filling in between.
- Drizzle with Mexican crema, add a fried egg on top, and sprinkle with crumbled queso fresco and chopped cilantro.