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Chorizo, Spinach and Rice Enchiladas with Zingy Salad

This has been one of my “go to” recipes for years. The only thing that changes is what I roll in them (beef, chicken, cheese, shrimp). I should mention green enchiladas too. It’s an option but that is a whole other article. What is special about these enchiladas is the creation of an enchilada sauce that is a chili sauce not a tomato sauce.
With the evolution of food in the United States, we have changed, mixed up, and turned upside down many dishes from around the world. Some, we do pretty good and some, not so good. With the invasion of “Taco Bell” and “Chili’s” in our country, it’s starting to feel like you take a few ingredients and manipulate them into a slew of variations. Steering Mexican food farther and farther away from its original roots and traditions.
Making an authentic Mexican dish would take a bit of work and ingredients that aren’t easily accessible. I’ll reserve my opportunities to feast on true Mexican food at an establishment that prides itself on authenticity. Here I am sharing a recipe that has accessible ingredients, the ability to create within a reasonable amount of time, with the essence of Mexico in a chili forward sauce.
Once the cheesy smothered enchiladas come out of the oven, top them with a bright zingy salad, salsa, sour cream, avocado and scallions.
Course Main Course, Main Dish, Salad
Cuisine Mexican
Keyword Chorizo, enchilada, rice, salad

Ingredients

FILLING

  • ½ package Vigo Mexican Rice with Corn
  • 1 pound Ground Chorizo
  • ½ cup Red Onion chopped
  • ½ Jalapeno diced
  • 8 oz Frozen Spinach thawed and drained

CHILI SAUCE

  • 2 tablespoons Canola Oil
  • 2 cloves Garlic minced
  • 3 tablespoons Flour
  • 5 tablespoons Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 3 cups Chicken Stock

MAKING THE ENCHILADAS

  • 10 8 inch Flour Tortillas
  • 8 ounces Monterey Jack Cheese shredded

ZINGY SALAD

  • 4 cups Romaine Lettuce
  • chopped
  • 1 cup Tomato diced
  • ½ cup Red Onion thick slices, quartered
  • ½ Jalapeno diced
  • ¼ cup Cilantro leaves
  • 1 ounce Cotija Cheese crumbled
  • 4 tablespoons Fresh Lime Juice juice from one lime
  • 1 ½ teaspoons Coarse Sea Salt

OTHER TOPPINGS

  • Sour Cream
  • Cotija Cheese
  • Scallions sliced
  • Salsa
  • Avocado

Instructions

STEP 1 - RICE

  • Prepare the rice according to the package instructions.
  • Once cooled, add thawed/drained spinach. Set to the side

STEP 2 - CHORIZO

  • Heat a 10-inch skillet over medium low heat. Add the chorizo, onion and jalapeno to the pan (crumbling the chorizo).
  • Cook for 10 minutes (stirring occasionally) or until chorizo is fully cooked and onions lightly toasted. Drain. Set to the side to cool.

STEP 3 - CHILI SAUSE

  • In a small bowl, combine the flour, chili powder, cumin and oregano.
  • In a 10-inch nonstick skillet, heat canola oil over medium low heat until oil sizzles when you add a couple drops of water. Add the garlic and cook for 30 seconds. Add the bowl of flour and spices to the skillet, stirring for 2-3 minutes.
  • Slowly add the chicken stock, whisking to avoid lumps. Bring to a boil, whisking constantly.
  • Reduce heat to low and let simmer until sauce thickens, stirring occasionally. Set to the side and let cool.

STEP 4 - MAKE THE ENCHILADAS

  • Preheat the oven to 350 degrees.
  • Add the chorizo to the rice/spinach mixture.
  • Layout 10 tortillas. Equally divide the rice mixture into each tortilla. Place in the middle of the tortilla forming a long tube ending about 1 ½ inches from each side.
  • Fold in sides and tightly roll. Add to large oiled rectangular baking dish.
  • Pour chili sauce over the enchiladas.
  • Roll enchiladas in sauce so they are thoroughly covered in the sauce.
  • Top with cheese. Bake for 30 minutes.
  • Let rest for 5 minutes before removing enchiladas.

ZINGY SALAD

  • Combine all the ingredients (except the lime juice a sea salt). Place on a large platter. Drizzle with lime juice and sea salt just before serving.
  • Top each serving with Zingy Salad and extra toppings.

Notes

Tomatoes – In winter you will get the most flavor from on-the-vine, cherry or grape tomatoes.
Rice – You can cook the full package and reheat the second half to serve with your meal.
Flour vs Corn Tortillas – You can use corn tortillas, but you need to heat them up before rolling. If not, they will tear. You will also need more tortillas because they are smaller in diameter. The flour tortillas are easier to work with.
Spinach – To thoroughly drain, wrap spinach in a clean rag and squeeze till most the moisture comes out.