The comforting aroma of fried tortillas sizzling in hot oil took me straight to the heart of Mexico. In my kitchen, that twice-fried crunch has become a signature sound—a prelude to an irresistible feast of Stacked Potato and Chorizo Enchiladas. This recipe beautifully combines layers of crispy, sauce-drenched tortillas with creamy potatoes and flavorful chorizo, making it a true showstopper for any meal. With the added joy of a perfectly fried egg on top, it’s not just a feast for the taste buds but also a vibrant addition to your table. Not only does this dish promise a satisfying comfort experience, but it also allows for creative adaptations, so whether you’re keeping it traditional or experimenting with vegetarian chorizo, you’ll feel right at home. Ready to bring this Mexican delight into your kitchen? Let’s dive in!
Why are Stacked Enchiladas So Special?
Irresistible Layers: Each bite of these Stacked Potato and Chorizo Enchiladas offers a delightful contrast of textures, with crispy tortillas cradling creamy potatoes and robust chorizo.
Flavorful Flexibility: Feel free to customize this dish by swapping out proteins or adding your favorite vegetables. You can enjoy a delicious vegetarian version with soy chorizo or experiment with a medley of seasonal veggies!
Quick Cooking: This recipe comes together in no time, making it an excellent choice for busy weeknights. Plus, you can make the filling ahead of time, letting you assemble dinner in a flash!
Crowd-Pleaser: Perfect for family gatherings or brunch, these enchiladas are sure to impress guests who crave authentic Mexican comfort food.
With simple ingredients and flexible options, you’re about to elevate your home-cooked meals. Check out our recipe for Cheesy Sweet Potato skins to keep the comfort food vibes going!
Stacked Potato and Chorizo Enchiladas Ingredients
For the Filling
• Gold Potatoes – The creamy texture of gold potatoes enriches each bite; you can substitute Russet for fluffiness.
• Chorizo – This flavorful sausage adds depth; opt for soy chorizo for a delicious vegetarian version.
For the Tortillas
• Corn Tortillas – The base for stacking; quickly dip them in the sauce to ensure a crispy finish.
For the Chile Sauce
• Chile Sauce – Imparts a smoky flavor and moisture; strain for a smooth consistency if desired.
For Topping
• Eggs – Adds richness and a beautiful presentation; fry until set, or skip for a lighter dish.
• Mexican Crema – A deliciously creamy drizzle on top; you can substitute with sour cream if needed.
• Queso Fresco – This cheese provides saltiness and texture; feta or cotija are great alternatives.
• Fresh Cilantro – A vibrant garnish to brighten flavors; feel free to omit if you’re not a fan.
Get ready to experience the joy of making Stacked Potato and Chorizo Enchiladas—each layer is a step towards a comforting and rewarding meal!
Step‑by‑Step Instructions for Stacked Potato and Chorizo Enchiladas
Step 1: Prepare the Filling
Begin by peeling and cubing the gold potatoes, then boil them in salted water for about 15-20 minutes until fork-tender. While the potatoes are cooking, heat a skillet over medium heat and cook the chorizo for 5-7 minutes until browned and fully cooked. Once the potatoes are ready, drain them and mash them together with the chorizo, combining the flavors for a delicious filling in your Stacked Potato and Chorizo Enchiladas.
Step 2: Make the Chile Sauce
For the chile sauce, remove the stems and seeds from dried chiles, then soak them in hot water for about 10 minutes until softened. Transfer the chiles to a blender, along with your choice of spices and a cup of the soaking liquid. Blend until completely smooth, about 1-2 minutes, and strain the mixture through a fine mesh sieve if a velvety texture is desired. This flavorful sauce will elevate your enchiladas.
Step 3: Fry the Tortillas
In a large skillet, heat Oleico Safflower Oil over medium-high heat until shimmering, about 350°F (175°C). Quickly dip each corn tortilla into the chile sauce, then fry them in the hot oil for 30-40 seconds per side until crispy and golden. Remove the tortillas and let them drain on a paper towel to absorb excess oil. This crispy base is essential for your Stacked Potato and Chorizo Enchiladas.
Step 4: Assemble the Enchiladas
On a large serving platter, start stacking the enchiladas by placing a fried tortilla on the bottom. Spoon a generous layer of the potato and chorizo mixture over the tortilla, drizzle with more chile sauce, then add another tortilla on top. Repeat this process until you have several layers, finishing with a tortilla. The layers should be visually appealing and full of rich flavors.
Step 5: Top and Serve
Fry eggs to your preference in a clean skillet, sunny-side up for extra richness. Carefully place a fried egg atop the final tortilla layer, then drizzle with Mexican crema, sprinkle with crumbled queso fresco, and garnish with fresh cilantro. Serve your beautifully assembled Stacked Potato and Chorizo Enchiladas immediately, allowing everyone to dig in and enjoy the comforting deliciousness!
Stacked Potato and Chorizo Enchiladas Variations
Feel free to get creative and personalize your Stacked Potato and Chorizo Enchiladas! Let your taste buds guide the way.
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Dairy-Free: Use vegan cheese or skip the crema to keep this dish lighter while still enjoying rich flavors.
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Vegetarian Chorizo: Swap traditional chorizo for vegan soy chorizo—this option bursts with flavor yet is completely plant-based. It’s a satisfying twist for those who prefer a meatless meal!
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Spicy Kick: Add sliced jalapeños or a pinch of cayenne pepper to the filling for an extra zing. You can really kick up the flavor and excitement of each bite.
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Stuffed Veggies: Incorporate diced bell peppers or zucchini into the filling for a delightful veggie boost. You’ll enjoy added color and nutrition while keeping things satisfying and comforting.
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Cheesy Layering: Sprinkle cheese between the layers for an extra cheesy version. Feta or cotija play beautifully with the flavors, making your stacked enchiladas even more irresistible.
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Sweet Potatoes: Try using sweet potatoes instead of gold potatoes; they add a hint of sweetness and a vibrant color. The contrast with chorizo is wonderfully enjoyable!
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Crispy Chicharrones: Top the finished dish with crushed chicharrones for a crunchy finish; this will add an exciting texture contrast to each mouthful.
Explore these variations to bring your family favorite recipe to new heights! And if you’re looking to try more comfort food, don’t miss out on my delightful Sausage Sweet Potatoes or my flavorful Spiced Salmon Potatoes.
What to Serve with Stacked Potato and Chorizo Enchiladas
Pairing your meal with delicious sides brings a whole new dimension to the comforting flavors of enchiladas.
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Creamy Guacamole: Creamy, avocado goodness adds richness and a fresh, zesty balance to the savory enchiladas.
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Cilantro Lime Rice: Fluffy rice flavored with cilantro and lime complements the bold spices in the enchiladas, offering a refreshing contrast.
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Refried Beans: These hearty, richly flavored beans pair perfectly, enhancing the protein content and bringing a traditional touch to your meal.
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Mexican Street Corn: Grilled corn on the cob slathered in creamy, spicy mayo brings sweet and smoky elements that elevate every bite.
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Fresh Garden Salad: Tossed with a citrus vinaigrette, a crisp salad adds a refreshing crunch and brightens up the richness of the enchiladas.
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Homemade Salsa: A zesty, fresh salsa can add a splash of acidity that cuts through the richness of the dish, bringing harmony to your plate.
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Chilled Horchata: This refreshing, sweet rice drink balances the spices in the enchiladas, making it a perfect beverage pairing.
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Chocolate Flan: End the meal with a decadent dessert that combines the rich flavors of chocolate and silky flan, pleasing every sweet tooth.
Expert Tips for Stacked Potato and Chorizo Enchiladas
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Fried Tortilla Timing: Ensure you fry tortillas immediately after quick-dipping them in sauce. This is crucial to prevent them from getting soggy and maintaining crispiness in your Stacked Potato and Chorizo Enchiladas.
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Perfect Potato Texture: Avoid overcooking the potatoes when boiling; they should be tender but not mushy. This helps maintain a creaminess without losing structure when mixed with chorizo.
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Hot Oil for Frying: Use a high smoke point oil, like Oleico Safflower Oil, and keep your frying temperature around 350°F (175°C). This ensures a golden crust without greasiness.
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Layer Wisely: When assembling, be generous with the filling and sauce between layers but don’t overwhelm them. Each layer should complement the next, making every bite delightful.
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Egg Cooking Options: Fry eggs sunny-side up for added richness, but if you’re watching calories, feel free to skip them or serve them scrambled. It’s all about making the dish fit your preference!
Make Ahead Options
These Stacked Potato and Chorizo Enchiladas are a fantastic option for meal prep, helping you save time on busy weeknights! You can prepare the filling (potatoes and chorizo) and the chile sauce up to 3 days in advance; simply store them in airtight containers in the refrigerator. To maintain the crispy texture, fry the tortillas right before assembly. When you’re ready to enjoy, layer the fried tortillas with the prepped filling and sauce, then top with a fried egg. Baking may take an additional 10 minutes to warm everything through, but this method guarantees that your enchiladas will be just as delicious as if you made them all at once!
Storage Tips for Stacked Potato and Chorizo Enchiladas
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Fridge: Store leftovers in an airtight container for up to 3 days. To maintain texture, consider separating the layers and keeping the toppings separate until ready to reheat.
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Freezer: For long-term storage, freeze assembled enchiladas wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge before heating.
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Reheating: Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. This method helps retain the crispiness of the tortillas in your Stacked Potato and Chorizo Enchiladas.
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Avoid Microwaving: If possible, avoid using the microwave for reheating as it may cause the tortillas to become soggy, losing their delightful crunch.
Stacked Potato and Chorizo Enchiladas Recipe FAQs
How do I select ripe gold potatoes for the filling?
Absolutely! When choosing gold potatoes, look for ones that are firm and free of sprouts or dark spots all over. Ripe potatoes should have smooth skins and feel heavy for their size. Avoid any that are wrinkled or have soft spots, as these might indicate spoilage.
What’s the best way to store leftovers?
For your Stacked Potato and Chorizo Enchiladas, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To maintain the crispy texture, it’s best to separate the layers and keep the toppings like crema and eggs on the side until you’re ready to reheat and enjoy again!
Can I freeze the assembled enchiladas?
Yes! To freeze your enchiladas, wrap them tightly in plastic wrap and then in aluminum foil; this helps prevent freezer burn. They can stay fresh for up to 2 months. To reheat, let them thaw overnight in the fridge and then bake at 350°F (175°C) for 20-25 minutes until heated through. This way, they’ll retain their delicious crunch!
What should I do if my tortillas become soggy?
Very! If you find your tortillas turning soggy, be sure to quick-dip them in the chile sauce just before frying. Additionally, ensure the oil is hot enough (around 350°F or 175°C) when frying. Fry them immediately after dipping to maintain that perfect crispy texture essential for excellent Stacked Potato and Chorizo Enchiladas.
Are these enchiladas suitable for a vegetarian diet?
Definitely! You can easily adapt this recipe by using soy chorizo instead of traditional chorizo. Feel free to include a mix of your favorite vegetables, like bell peppers or spinach, in the filling for added nutrition while maintaining the robustness of flavors!
Savory Stacked Potato and Chorizo Enchiladas You'll Crave
Ingredients
Equipment
Method
- Begin by peeling and cubing the gold potatoes, then boil them in salted water for about 15-20 minutes until fork-tender.
- While the potatoes are cooking, heat a skillet over medium heat and cook the chorizo for 5-7 minutes until browned.
- Once the potatoes are ready, drain and mash them together with the chorizo to create the filling.
- Remove the stems and seeds from dried chiles, soak them in hot water for 10 minutes, then blend with spices and soaking liquid.
- Strain the mixture through a fine mesh sieve for a smooth sauce.
- Heat Oleico Safflower Oil in a skillet, dip corn tortillas in chile sauce, and fry until crispy.
- On a serving platter, stack tortillas with the potato and chorizo mixture, drizzle with chile sauce, and repeat.
- Fry eggs sunny-side up and place on top of the final tortilla layer, drizzle with Mexican crema, sprinkle with queso fresco and garnish with cilantro.
- Serve immediately and enjoy!
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