Chipotle Cheese & Chorizo Enchiladas

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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.

Chipotle Cheese & Chorizo Enchiladas

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.

Chipotle Cheese & Chorizo Enchiladas

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.

Chipotle Cheese & Chorizo Enchiladas

Now Let’s Get Cookin’!

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Chipotle Cheese & Chorizo Enchiladas

A velvety chipotle cheese sauce over a ground beef and chorizo stuffed tortillas.
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword cheese, chipotle, chorizo, creamy enchiladas, enchilada recipes, enchiladas, ground beef, ground beef recipes
Prep Time 5 minutes
Cook Time 1 hour
Servings 6

Ingredients

  • 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

Instructions

  • 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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

4 thoughts on “Chipotle Cheese & Chorizo Enchiladas

  1. Donna Reidland – I'm a wife, mother, grandmother, writer, and Biblical counselor. I love sharing God's truth, hopefully in ways that will help you in your walk with God. I'm certified through the Association of Certified Biblical Counselors, but mostly I'm just a sister in Christ. To read more about me visit my "about me" page. My story may surprise you.
    Donna Reidland says:

    I have never tried enchiladas with chorizo. I’m going to have to give this a try. It sounds delicious!

  2. Oh my goodness, your Chipotle Cheese Chorizo Enchiladas look fantastic, so good on this cold evening! Thanks so much for sharing with us on Full Plate Thursday, 560 and hope you come back again real soon!
    Miz Helen

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