Chorizo & Potato Enchiladas

Put the potato halves in a saucepan with 1/2 teaspoon salt and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes until the potatoes are done but firm and easily pierced with a fork. Drain and let cool. Slip the potato skins off the potatoes and dice into 1/3″ cubes. Set aside.

In a skillet, heat 1 tablespoon olive oil and saute onions with remaining 1/2 teaspoon salt, cumin and oregano, about 6 minutes. Add crumbled chorizo and cook stirring until chorizo is done, about 6-8 minutes. Add diced potatoes and cook until the edges of the potatoes begin to crisp, another 5 – 6 minutes or so. Remove from heat and set aside.

Put the enchilada sauce in a skillet and place on the stove. Heat on medium low until hot. Reduce heat to very low to keep warm. In another skillet, add about 1/4 cup olive oil and heat to medium high.

Ladle about 1/3 cup of enchilada sauce into the bottom of a 13 x 9 x 2″ rectangular or a 12″ round baking dish and spread it around to coat the bottom of the dish.

Now you begin the assembly of the enchiladas. Take one tortilla and fry in the oil for about 5-8 seconds on each side. Remove the tortilla from the oil and dip it in the red sauce to coat both sides. Remove the tortilla from the sauce and place it on the plate you will use to assemble the enchiladas. Put about 1/3 cup of the chorizo and potato filling down the center of the tortilla. Top with about 1 tablespoon of the shredded cheese. Roll up like a cigar and lay seam-side down in the baking dish. Continue until all the enchiladas are assembled and nestled side-by-side in the baking dish.

Pour about 1 cup of the remaining sauce over the enchiladas. Sprinkle the center of the enchiladas with the remaining cheese and bake for 20 to 30 minutes until heated through and cheese has melted.

Garnish with chopped tomatoes, cilantro leaves, green onions and Mexican crema or sour cream.