Instructions

Preparation:

• Preheat oven 350 degrees F.
• Add 2 cups water to a medium pot or pan.
• Add olive oil and vinegar to water.
• Bring to boil, once boiling, reduce heat to medium low and tear off the top of the chorizo pack and add contents. Stir well.
• Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
• In a separate pan, heat to medium and add spinach, cook until spinach is wilted (2-3 minutes).
• Remove spinach from pan and clean pan.
• Heat the same pan again to medium and add 1-2 t oil and one tortilla. Flip after one minute of cooking then cook for another minute on second side. Repeat this step until all tortillas have been pan fried.
• In the same pan add 3 T butter and then the onion, garlic, Anaheim chili and jalapeno. Cook until most sides of all vegetables are brown.
• Cut off the stems of the Anaheim chili and Jalapeno.
• Add pan roasted veggies and butter to a blender with the cream cheese, 1 cup of water, sea salt, and half & half. Blend until smooth. Pour a layer of sauce into a baking dish
• Cut onion into small dice and set aside.
• On the cutting board, place a tortilla down and place ¼ cup chorizo ME’EAT, ¼ cup wilted spinach, and ½ t diced onions and roll. Place into baking dish starting at one end.
• Repeat the above step until all tortillas are filled.
• Cover enchiladas with the remaining sauce or the preferred amount. You might have extra.
• Bake for 10-20 minutes or sauce is bubbling. Remove from the oven and set onto countertop.

-Enjoy Chef Ko