Name: One-Pan Spicy Chorizo and Poblano Enchiladas
Total time: 1 h
Ingredients: 2 (8-ounce) cans tomato sauce; 3 tablespoons chili powder; 2 teaspoons ground cumin; 2 teaspoons sugar; ½ teaspoon onion powder; ¼ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon pepper; 8 ounces Monterey Jack cheese , shredded (2 cups); 8 ounces Spanish-style chorizo sausage , halved lengthwise and sliced thin; 1 poblano chile , stemmed, seeded, and chopped fine; 3 tablespoons minced fresh cilantro; 12 (6-inch) corn tortillas , warmed; 2 tablespoons vegetable oil; Lime wedge

Why This Recipe Works

We set out to streamline this dish so we could serve boldly flavored enchiladas any night of the week. Although canned enchilada sauce is passable, we decided to create our own alternative, fresh-tasting sauce, combining canned tomato sauce with chili powder, cumin, sugar, salt, and pepper. Powdered onion and garlic elevated the flavor and kept the sauce smooth, no pureeing needed. We next turned to the filling, avoiding anything that required prior cooking or excessive prep. Thin slices of Spanish-style chorizo provided meaty, authentic taste and texture and fit nicely inside the rolled tortillas. For some fresh, bright flavor, we mixed in chopped poblano and minced cilantro. Smooth-melting Monterey Jack cheese bound the filling together. After spreading some of the sauce over the bottom of our casserole dish, we filled our corn tortillas (warmed to make them more pliable) and arranged them in the dish. After we spread on the remaining sauce and sprinkled on some extra cheese for a bubbly topping, our nearly effortless enchiladas were ready for baking to meaty, cheesy perfection.

Before You Begin

Be sure to use Spanish-style chorizo, which is sold precooked.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Whisk tomato sauce, chili powder, cumin, sugar, onion powder, garlic powder, salt, and pepper together in bowl. In separate bowl, combine 1 cup Monterey Jack, chorizo, poblano, and 2 tablespoons cilantro.

Spread ½ cup sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.

Working with 1 warm tortilla at a time, spread ¼ cup cheese-chorizo filling across center. Roll tortilla tightly around filling and place seam side down in baking dish; arrange enchiladas in 2 columns across width of dish. Pour remaining 1½ cups sauce over top to cover completely and sprinkle remaining 1 cup Monterey Jack down center of enchiladas.

Cover dish tightly with greased aluminum foil, and bake until enchiladas are heated through and cheese is melted, 20 to 25 minutes. Remove dish from oven and let cool for 10 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve with lime wedges.