Chorizo and Pork Sausage Enchiladas
Ingredients
- 1 lb. ground or bulk pork chorizo
- 1 lb. ground or pork sausage
- 1 pkg. shredded cheddar cheese
- 1 can olives, sliced or chopped
- 1 lg. can Las Palmas enchilada sauce
- 1 pkg. yellow corn tortillas
- 1 lg. stock or soup pot
- 1 lg. skillet
- 1 lg. square baking pan
- 1-2 sheets of aluminum foil
- ladle
- 1-2 spatulas
Directions
Directions:
1. Place chorizo and pork sausage in separate frying pans and cook until slightly browned.
2. Drain the fat from both and set aside in a separate bowl mixed together
3. In a large skillet, place 1/3 cup of vegetable oil and heat on high just until the oil ripples then turn the heat down to medium.
4. In a stock or soup pot, add the enchilada sauce heat at medium heat.
5. Place a tortilla in the oil and heat just until it is bendable
6. Drain the excess oil from the tortilla and place into the sauce covering it unti it is coated.
7. Remove from the sauce and stack the tortillas on a plate repeating this process until you have 4 or 5 on the plate.
8. In a tray or cookie sheet with raised ends, place the tortilla and fill with your meat, cheese and olives and then roll it up side over side placing the crease underneath. Repeat this process until you have filled the tray.
9. Once you have filled the tray, then ladle some enchilada sauce from the pot onto the top of your enchiladas and sprinkle with cheese and olives.
10. Cover them with foil and place in a preheated oven for 15-20 minutes at 400 degrees.
