Spicy stacked chorizo enchiladas with chili-lime jicama sticks

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy stacked chorizo enchiladas with chili-lime jicama sticks

Spicy stacked chorizo enchiladas with chili-lime jicama sticks

Gluten-Free Friendly, Soy-Free, Spicy, Protein Plus

2 Servings, 750 Calories/Serving

30–45 Minutes

These stacked enchiladas are a fun spin on stuffed enchiladas and are served with simple and bright jicama sticks, seasoned with chili powder and lime juice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 8 Mi Rancho 100% corn tortillas
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1 organic lime
  • 1 organic jicama (about 1 pound)
  • ½ teaspoon chili powder
  • ¼ cup organic Greek yogurt
  • 1 organic white onion
  • 1½ ounces queso fresco
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket green enchilada sauce base (tomatillos - mild green chiles - onion - scallions - fresh cilantro - pumpkin seeds - fresh garlic - sesame seeds)
Chef's Tip
If you’d rather skip the stacking, you can serve the crisped tortillas, chorizo, and sauce open-faced, tostada style. Instead of dipping the tortillas in the enchilada sauce in Step 5, stir the chorizo into the sauce, spoon the mixture onto the tortillas, and garnish with the onion, queso fresco, lime yogurt, and cilantro.

Nutrition per serving

Calories 750, Total Fat 40g (51% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 1070mg (47% DV), Total Carb. 73g (27% DV), Fiber 23g (82% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Milk, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Crisp the tortillas

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed.
While the tortillas crisp, start preparing the chorizo.

2

Cook the chorizo

  • Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate to drain. Pour off any fat in the pot. Do not clean the pot.
While the chorizo cooks, prepare the jicama sticks and lime yogurt.

3

Make the jicama sticks and lime yogurt

  • Zest and juice the lime (the juice will be divided between the jicama and the yogurt).
  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick slices, then cut the slices lengthwise into ½-inch-thick sticks.
In a medium bowl, stir together the lime zest, 1 tablespoon [2 TBL] lime juice, and as much chili powder as you like and season with salt. Add the jicama and toss to coat.
In a small bowl, stir together the yogurt, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] water; season to taste with salt and pepper.

4

Prep the remaining ingredients; warm the sauce

  • Peel and finely chop enough onion to measure ½ cup [1 cup].
  • Crumble the queso fresco.
  • Coarsely chop the cilantro.
In the same pot used for the chorizo, add the green enchilada sauce base and cook over medium-high heat, stirring to scrape up any browned bits from the bottom of the pot, until warmed through, about 1 minute. Remove from the heat.

5

Assemble the stacked enchiladas

Using tongs, dip 1 tortilla into the sauce to coat thoroughly. Transfer the tortilla to a plate and sprinkle with some chorizo, onion, and queso fresco. Repeat 2 more times, then place a final sauced tortilla on top. Repeat to form a second enchilada stack on another plate. Drizzle the stacked enchiladas with the lime yogurt and garnish with the cilantro.

Serve

Serve the stacked enchiladas with the jicama sticks and any remaining sauce on the side.
Kids Can!
  • Juice the lime.
  • Stir the lime yogurt.
  • Measure the onion.
  • Crumble the queso fresco.
  • Garnish the stacked enchiladas.
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