Making cheese sauce from scratch is one of my favorite things to do. And one of my favorite things about making the sauces is that you can add in different flavors to create new sauces. I started with my basic cheese sauce (like what I use for typical mac & cheese) and then added in some chopped chipotle peppers, along with the adobo sauce. And to keep the heat up, I used chorizo and ground beef to stuff the tortillas before I poured the chipotle cheese sauce over the top. Chipotle Cheese & Chorizo Enchiladas are so super tasty, and very hearty.
Since I used ground beef, I decided to use beef chorizo. If you prefer – or can only find – pork chorizo, that will work too. Typically chorizo is pork and not beef, but as it becomes more popular you can actually find it made from beef, venison and even turkey. The seasoning is what sets chorizo apart. Mexican Chorizo tends to be spicier than Spanish Chorizo. Mexican chorizo is usually made with chili peppers while the Spanish Variety is predominately made with smoked paprika. Which ever variety you have access to will work out, as long as it’s ground or minced and not in a cooked sausage that would be sliced. Some times it’s called Chorizo Fresco.
I opted for burrito sized tortillas for these enchiladas, just to do something different. You can use smaller tortillas if you prefer. I would just suggest sticking with flour and not corn. The flour absorbs the flavors better, in my opinion. Since they are so big, you don’t need a lot on the side. I just made my cheesy beans. They are so easy to make – you just add 2 cans of refried beans, 1 tsp cumin, 1 tsp chili powder and 1 cup of milk to a sauce pan over medium heat. Keep stirring until it is all combined. Stir in 2 cups shredded cheddar and stir until melted. Reduce heat to low and keep warm until ready to serve.
Now Let’s Get Cookin’!
Chipotle Cheese & Chorizo Enchiladas
- 1 lb Ground Beef
- 1 lb Chorizo beef or pork
- 12 Tortillas burrito Sized
- 2 cups Cheddar Cheese shredded, divided
For the Chipotle Cheese Sauce
- 4 tbsp Butter
- 4 tbsp Flour
- 1 tsp Garlic Powder
- 3 cups Chicken Broth
- 1 cup Heavy Cream
- 1 4oz can Chipotle Peppers in Adobo chopped
- 2 cups Cheddar Cheese shredded
- Prepare all of the ingredients. Preheat oven to 350deg.
- In large saute pan over medium-heat, add ground beef and chorizo. Crumble and cook until no longer pink.
- In a saucepan over medium heat, add butter and garlic powder. Once melted, whisk in flour and cook for 2 minutes. Whisk in broth and cook for 3 minutes. Whisk in heavy cream and cook for 2 minutes. Stir in chopped chipotle peppers and cook for 2 minutes. Stir in cheese and cook until fully melted. Remove from heat.
- Ladle enough sauce into bottom of 13×9 baking dish. Fill tortilla with 2 spoonfuls of beef mixture and 1 tablespoon of cheese. Roll up tortilla and place lengthwise in baking dish. Repeat with 5 more tortillas. Repeat process with second 13×9 baking dish and 6 more tortillas. Divide remaining sauce over each baking dish. Sprinkle with remaining cheese.
- Place in oven and bake for 30 minutes. Let sit for at least ten minutes before serving.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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