Chorizo and Potato Enchiladas with Salsa Roja

Ingredients

• 1 tablespoon neutral oil, plus more for brushing
• 8 ounces russet potato, peeled and cut into ¼-inch cubes
• 8 ounces Mexican-style chorizo, casing removed
• ¼ medium white onion, finely chopped, plus thinly sliced white onion to serve
• Kosher salt and ground black pepper
• 8 6-inch corn tortillas
• Salsa Roja, warmed
• Queso fresco, crumbled, to serve
• Chopped fresh cilantro, to serve

Instructions

1. 1. Cook the potato in oil until lightly browned. Add chorizo and chopped onion; cook until the sausage is no longer pink. Add water and simmer until dry and the potato is tender.
2. 2. Brush the tortillas with oil, cover with foil and warm until pliable.
3. 3. Fill and roll the tortillas, then arrange seam-side down in a baking dish.
4. 4. Cover and bake until heated through. Spoon on warm salsa roja and top with queso fresco, sliced onion and cilantro.