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Photo of Chorizo and veggie enchiladas by WW

Chorizo and veggie enchiladas

5
Points® value
Total Time
3 hr 10 min
Prep
2 hr 35 min
Cook
32 min
Serves
12
Difficulty
Easy
This typical heavy Mexican casserole gets healthy with tons of veggies and a reduced-fat cheese and sour cream topping.

Ingredients

Olive oil cooking spray

4 spray(s)

Onion

2 medium, chopped

Red bell pepper

1 large, chopped

Poblano chile

1 medium, chopped

Cremini mushrooms

12 oz, chopped

Kosher salt

1 tsp(s)

Chicken chorizo

12 oz

Fresh lime juice

1 tbsp(s)

Garlic

1 clove(s), large, minced

Ground cumin

½ tsp(s)

Ground oregano

½ tsp(s)

Fat free salsa

2½ cup(s)

Corn tortilla

12 medium

Shredded reduced-fat Mexican-style cheese

1½ cup(s), reduced-fat Mexican-style cheese

Reduced-fat sour cream

6 tbsp(s)

Uncooked scallions

¼ cup(s), chopped

Cilantro

2 tbsp(s), chopped

Instructions

  1. Preheat oven to 350°F. Coat a large (9 X 13-inch) casserole dish with cooking spray.
  2. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onions, both peppers, mushrooms and salt; cook, stirring frequently, until vegetables are softened, about 10 minutes. Stir in chorizo, lime juice, garlic, cumin and oregano; cook 2 minutes to heat through.
  3. Spread 1 c salsa on bottom of prepared pan; spoon half of veggie-chorizo filling over salsa. Top with an over-lapping layer of 6 tortillas; spoon remaining veggie-chorizo filling over top. Top with another layer of 6 tortillas; spread remaining 1 ½ c salsa over top; sprinkle with cheese. Cover and bake, until heated through and cheese is melted, 15-20 minutes. Let cool slightly before slicing into 12 pieces. Serve topped with sour cream, scallions and cilantro (and optional hot sauce and lime wedges).
  4. Serving size: 1 slice

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