Mexican

Chorizo Corn Enchiladas is for Dinner.

Chorizo Corn Enchiladas takes 30 minutes to prepare.

Chorizo Corn Enchiladas takes 30 minutes to cook.

Chorizo Corn Enchiladas makes 12 servings.

The ingredients for Chorizo Corn Enchiladas are:

1 can Enchilada Sauce
1 can V8
1 can chili, halved
1 small onion, chopped
1 cup chopped celery
3 cloves garlic
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1 can sweet corn
1 can diced tomatoes
1 can beans
24 corn tortillas, 6 inch diameter

Here is how you make Chorizo Corn Enchiladas:

In medium saucepan, combine enchilada sauce, V8 and half can of chili. Set on low heat. Brown chorizo in large skillet. Add chopped onion, celery, garlic. Cook on medium until onions are soft. Add dried spices: chili powder, cumin, dried oregano. Add can of corn, can of tomatoes, can of beans. Heat through. Microwave corn tortillas until warm. In bottom of 13x9 casserole, put 1/2 c or so of the sauce. Dip each warmed tortilla into sauce remaining in pot. Put about 3 tablespoons chorizo filling into tortilla. Roll together and put into casserole, seam side down. Repeat with remaining tortillas. Pour any remaining sauce onto the top of the casserole dish. Bake at 350 degrees about 30 minutes. You can add cheese to the top while baking the last 5 minutes. Sour cream or Greek yogurt and shredded lettuce would also be good toppers when the enchiladas are plated. Serving Size: 2 enchiladasNumber of Servings: 12Recipe submitted by SparkPeople user HEALTHYOTTER.

The nutritional information for Chorizo Corn Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 407.6

• Total Fat: 13.9 g
• Cholesterol: 25.8 mg
• Sodium: 1,390.6 mg
• Total Carbs: 58.9 g
• Dietary Fiber: 10.0 g
• Protein: 18.2 g

Chorizo Corn Enchiladas is Mexican cuisine.