Cheese and Chorizo Enchiladas with Red Chili Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Baked corn tortillas filled with spicy chorizo and melted cheese, smothered in a rich homemade red chili sauce. This mexican-inspired cinco de mayo ready in about 70 minutes blends ounces, casing removed Mexican chorizo, small corn tortillas, shredded Oaxaca cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 ounces, casing removed Mexican chorizo
• 12 small corn tortillas
• 2 cups shredded Oaxaca cheese
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 4, stems and seeds removed dried guajillo chilies
• 2, stems and seeds removed dried ancho chilies
• 2 cups vegetable broth
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• optional, for serving sour cream

Instructions

1. Step 1: Toast 4 dried guajillo chilies and 2 dried ancho chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with 2 cups hot vegetable broth. Let soak for 20 minutes until softened.
2. Step 2: Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent.
3. Step 3: Add 12 ounces Mexican chorizo (removed from casing) to the skillet and cook for 6-8 minutes until browned and cooked through, breaking it up with a spatula.
4. Step 4: In a blender, combine the softened chilies with their soaking liquid, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend until smooth.
5. Step 5: Pour the blended chili sauce into the skillet with the cooked chorizo and onion mixture. Simmer for 10 minutes to thicken and meld flavors.
6. Step 6: Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.
7. Step 7: Soften 12 corn tortillas by warming them in a dry skillet or microwave wrapped in a damp towel until pliable.
8. Step 8: Spoon about 1/4 cup of the chorizo mixture and a generous sprinkle of shredded Oaxaca cheese onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
9. Step 9: Pour remaining chili sauce evenly over the rolled enchiladas and sprinkle with remaining cheese.
10. Step 10: Bake uncovered for 20 minutes until cheese is melted and bubbly.
11. Step 11: Garnish with 1/4 cup chopped fresh cilantro and serve hot with sour cream if desired.