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Chorizo Enchiladas. Bold and flavorful, these chorizo enchiladas will soon become a favorite! Corn tortillas filled with a combination of spicy chorizo and ground beef smothered with a homemade enchilada sauce and topped with melty cheese.

Overhead view of three chorizo enchiladas on a plate topped with sour cream, cilantro and tomato.


Chorizo Enchiladas

These chorizo enchiladas are bold, and flavorful. Using both ground beef and fresh chorizo in them adds a pop of spice and a bit of heat. Using a combination of both the meats keeps these enchiladas from being too soggy or greasy with just chorizo alone. The ground beef, adds stability to the filling. While the chorizo adds the spice.

These enchiladas came about while I was working on my Enchilada Meatball recipe. My first attempt was an epic fail that left me with just a pile of meat (ground beef and chorizo) that wouldn’t form into meatballs, but the meat was so good, I had to do something with it. So I tossed them in some tortillas to make enchiladas. And they were a big hit.

Chorizo Enchiladas laying in a baking dish, topped with fresh cilantro, green onions, tomatoes and sour cream.

How to prepare your tortillas to make enchiladas:

This method of preparing the tortillas is a newer one for me. But I’ve had excellent results and plan on continuing with it. It does take a little more time than my previous method of just sticking the tortillas in the microwave to heat up, which makes them easier to bend and keeps them from breaking while you roll them. This method I’m sharing with you today involves frying the tortillas and then you can dip them in the sauce if you want to also.

  • First of all, frying the tortillas. Fry the tortillas briefly in oil, just enough for the tortillas to crisp slightly and get a bit of color. This gives flavor to the tortilla, both from the tortilla itself and from the oil. But it also creates a barrier on the tortilla, so that it absorbs some of the enchilada sauce, but not enough to make them a soggy mess.
  • Dipping the tortillas. To ensure that your entire enchilada has sauce, you can dip the quick fried tortilla into the enchilada sauce to coat both sides. At this point you are set to roll up the enchiladas.

Again, it does take a little extra time, but it is worth it in my opinion.

Chorizo Enchiladas on a plate with a fork digging in.

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Chorizo Enchiladas

4.96 from 23 votes
Prep: 20 minutes
Cook: 30 minutes
Servings: 20 enchiladas
Author: Serene
Chorizo Enchiladas. Bold and flavorful, these chorizo enchiladas will soon become a favorite! Corn tortillas filled with a combination of spicy chorizo and ground beef smothered with a homemade enchilada sauce and topped with melty cheese.
Overhead view of three chorizo enchiladas on a plate topped with sour cream, cilantro and tomato.



  • Preheat oven to 350.
  • In a large skillet over medium heat, brown the ground beef and chorizo together. Once cooked through pour the meat through a strainer to get rid of all the grease. Return the meat to the skillet.
  • Add all of the seasonings to the meat (dried oregano, salt, garlic powder, onion powder). Stir to combine.
  • Prepare the tortillas for filling by heating a cast iron skillet with about 1/2 cup oil (canola or vegetable oil). Once the oil is hot enough that it sizzles when you dip in the tortilla then gently place one tortilla at a time into the oil. Allow the tortilla to fry in the oil for about 10 seconds, just long enough to get a slight coloring. Then flip the tortilla and fry the other side. Remove the tortilla, wrap it in a towel to retain the heat and continue with the remaining tortillas.
  • If you want to dip each tortilla into the enchilada sauce this is the time to do it, then add the fillings.
  • Spoon about 1/4 cup of the beef and chorizo mixture onto the tortillas, then roll and place in a baking dish, seam side down. Continue until all the tortillas are filled.
  • Pour enchilada sauce over the top of the enchiladas.
  • Bake at 350 for about 15 minutes, then open the oven, sprinkle cheese on the top of the enchiladas and continue baking for another 5 minutes.
  • Serve warm with rice and beans, or a side salad for a complete meal.



Serving: 1 | Calories: 194kcal | Carbohydrates: 22g | Protein: 11g | Fat: 8g | Sodium: 379mg | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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Recipe Rating


  1. My kitchen was a disaster after making this, but hands down one of the best dinners I’ve made in a long time. Halved the recipe for just  3 of us, but will double next time!

  2. So yummy! I make extra to freeze and reheat at a later date. A nice change from chicken enchiladas! 

  3. I am planning to make these tomorrow for my brother-in-law‘s 80th birthday, who loves chorizo.

    I am a little lazy, so I thought I would do this in a casserole style. Have you ever tried that, And if not do you think it would work just fine?

    Thank you so much

    1. I haven’t made this as a casserole, it should work, but keep in mind that chorizo will release a bit more grease than ground beef does.

  4. Thank you for this recipe.   I followed the ingredients and instructions nearly exactly and it turned out just great. I nearly exactly here is what I mean. I made the filling exactly as instructed but I really thought it was a little dry. It made the enchiladas little tough to roll up but the resulting dish was not dry. I didn’t use Oaxaca cheese. I just use the shredded Mexican blend from the store.I made the sauce exactly as instructed. It was delicious but for me a little bland. It’s in my household members just fine! They don’t like spicy food. The frying and dipping of the tortillas is an awesome idea and was very successful. The one thing that I changed after the first few as I only did one side of the tortilla into the enchilada sauce and I made that the inside of the enchilada. Otherwise I found they slipped around too much on the surface for me to roll up. You need a little bit of traction to make that happen. This is awesome and I will make them again.

  5. I was skeptical to try this. I happen to enjoy the canned sauce. I thought! I made this. I love this! My only regret, it does not make enough. I will make more next time. I used butter. I made chicken enchiladas with cilantro lime rice. I actually purchased a can of enchilada sauce, just in case. I’ll NEVER buy another one. So easy, so quick! I can not say enough. But I will stop now. Thank you for this delicious recipe.

    1. Hi Gina! I always use corn tortillas for my enchiladas. I believe the size sold in the markets is 6 inches. Let me know when you try them!

      1. I made these over the weekend and they were very good! My husband absolutely devoured them. I ended up using store bought enchilada sauce because I didn’t have enough beef broth for your homemade recipe – definitely want to try that in the future though. The reason for four stars is the tortilla instructions… I used corn tortillas but only ended up frying like six since there didn’t seem to be any perfect amount of frying. Either they were in too long and were impossible to roll up or they were super oily and flexible. Therefore, I ended up just rolling them without frying and they tasted fine.. broke apart a lot though and looked kind of like a mess. Good thing they were delicious 🙂