Red Enchiladas


Remove stems and seeds from chiles; cut up. Place in a bowl; cover with boiling water. Let stand 45 to 60 minutes, drain.

In blender container combine undrained tomatoes, onion, garlic, salt, and the drained chiles or crushed red pepper. Blend until smooth.

In medium sauce pan combine blended mixture and the 1 tablespoon oil. Cook and stir about 3 minutes or till slightly thickened. Stir in whipping cream; season to taste with salt and pepper.

Chop Chorizo; brown in skillet. Drain off fat. Combine sausage with 2/3 cups of the sauce.

In small skillet heat 2 tablespoons oil. Dip each tortilla in the hot oil for about 10 seconds or just till limp. Drain on paper towel.

Spoon filling onto tortillas; roll up. Then arrange filled tortillas in a 13x9x2 in. baking dish. Pour remaining sauce down center of tortillas.

Bake covered at 350ºF in oven for 20 minutes or till heated through. Sprinkle with cheese; bake uncovered until cheese melts. Just before serving sprinkle with green onions.

Makes 6 servings.


  • 1 lb Purnell’s “Old Folks” Chorizo
  • 2 dried ancho chiles or 1/2 tsp crushed red pepper
  • 8 oz can tomatoes
  • 1 small white onion chopped
  • 1 clove garlic
  • 1/2 tsp salt
  • 1 tbsp cooking oil
  • 1/2 cup whipping cream
  • 2 tbsp cooking oil
  • 12 6-inch tortillas
  • 1/2 cup (2 ozs.) shredded cheddar cheese
  • 1/4 cup sliced green onion
  • Salt and pepper

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