Adding mashed potatoes to chorizo crumbles, peppers and onions creates a creamy and delicious filling for these enchiladas.
1 cup dry Idahoan® Signature Russets Mashed Potatoes
¾ cups of water
¼ cup of milk
4 tablespoons of butter
8-10 ounce package cooked pork chorizo, chopped
½ cup of white onion, diced
½ cup green bell pepper, diced
2 ½ cups shredded Mexican blend cheese
1 16 ounce can enchilada sauce
Sour cream for garnish
1 bunch cilantro, cleaned and chopped
8 6" inch tortillas
Preheat oven to 350°F. Spray 9 x 13" baking dish with cooking spray.
In a 2 quart saucepan, bring the water, milk and butter to a boil. Remove from heat and add the Idahoan® Signature Russets. Blend well and set aside.
In a medium skillet over medium high heat, add the onion and green pepper and sauté for 2 minutes. Add chorizo to the skillet and continue to cook, stirring to incorporate and warm through.
Add in the Idahoan® Signature Russets and 1½ cups of the cheese. Mix together.
Pour half of the enchilada sauce in the bottom of prepared baking dish and dip each tortilla in the sauce, then add about ½ cups of the chorizo filling and roll up. Continue, using up the remaining tortillas and filling.
Pour the remaining sauce over the top and spread sour cream on top of enchiladas and sprinkle with the remaining 1 cup of cheese. Or, save the sour cream to garnish after enchiladas are baked.
Bake enchilada for 15 minutes or until cheese is melted. Remove from oven and garnish with chopped cilantro.
Serve with sour cream, salsa and guacamole and a side of Herdez Refried Beans.