Chorizo and Hatch Chile Skillet Enchilada

Turn the broiler on high. Place chile peppers on a baking sheet and roast 4-5 minute per side or until they have blackened. Remove pan from the oven. Place the peppers in a paper bag and seal it. Allow the peppers to sit and steam for 15 minutes. After 15 minutes, remove them from the bag and remove the skins, stems and seeds from the peppers. Chop and set aside.

Heat olive oil in a skillet over medium heat. Add half of the diced onion and cook 1-2 minutes or until onion has softened slightly. Sprinkle flour over the top. Mix. Allow to cook for one minute. Pour in the Mexican tomato sauce. Stir in cumin. Allow to simmer while cooking the chorizo.

Cook chorizo in a 12 inch cast iron skillet (or other 12 inch oven proof skillet) over medium heat. Once browned, add the chopped roasted chile peppers and remaining half of the diced onion. Cook just until onions have softened. Remove from skillet and set aside.

Preheat oven to 350 F.

Spoon 1/3 of the tomato sauce on the bottom of the skillet. Place 4 or 5 corn tortillas on the top, just to cover the bottom of the skillet. Spread 1/2 of the beans over the top of the tortillas. Spoon half of the chorizo/chile mixture over the beans. Sprinkle with 1/2 of the Mexican cheese. Top with 1/3 of the remaining sauce. Place 4-5 tortillas over the top. Repeat layering with remaining beans, chorizo and Mexican cheese. Place remaining tortillas over the top. Top with remaining sauce and 2 cups jack cheese. Bake in preheated oven for 25 minutes or until the cheese is melted and bubbly. Then turn on the broiler and broil for 2 minutes or until cheese is golden. Remove from oven. Sprinkle with green onions. Serve.

Note: If you can no longer find hatch chiles you can substitute a 7 ounce can of fire roasted diced green chiles. Enjoy!