Grilled Chorizo Enchiladas with Smoky Chipotle Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Corn tortillas filled with grilled Oaxacan chorizo, drenched in a smoky chipotle enchilada sauce and topped with queso fresco. This mexican-inspired pork ready in about 40 minutes blends Oaxacan chorizo sausage, casing removed, corn tortillas, peppers chipotle peppers in adobo sauce 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 480 calories and feeds 4, 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat an outdoor grill or grill pan to medium-high heat. Form 12 ounces of Oaxacan chorizo sausage (removed from casing) into small patties and grill for 3-4 minutes per side until cooked through and slightly charred.
  2. Step 2: While chorizo grills, blend 2 chipotle peppers in adobo sauce with 1 cup of fire-roasted canned tomatoes, 1/2 cup chopped white onion, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon ground cumin until smooth.
  3. Step 3: Heat 3 tablespoons of vegetable oil in a skillet over medium heat. Pour the chipotle sauce into the skillet and simmer for 5 minutes until thickened and fragrant.
  4. Step 4: Warm 8 corn tortillas on the grill for 20 seconds each side until pliable. Fill each tortilla with a grilled chorizo patty and roll tightly.
  5. Step 5: Place enchiladas seam side down in a baking dish. Pour the warm chipotle sauce evenly over the rolled enchiladas.
  6. Step 6: Sprinkle 1/2 cup crumbled queso fresco over the top and bake in a preheated 375°F oven for 10 minutes until cheese melts and sauce bubbles.
  7. Step 7: Garnish with 2 tablespoons chopped fresh cilantro and serve immediately.

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Frequently asked questions

How long does Grilled Chorizo Enchiladas with Smoky Chipotle Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Chorizo Enchiladas with Smoky Chipotle Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Chorizo Enchiladas with Smoky Chipotle Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Chorizo Enchiladas with Smoky Chipotle Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Chorizo Enchiladas with Smoky Chipotle Sauce?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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