Chorizo and Hatch Chile Skillet Enchilada

I fully intended to post recipes this week that would be perfect for any Labor Day gatherings you might be having. I promise I did. But then the clouds rolled in, it started to sprinkle, it got windy and kind of cold and when things get cold, rainy and dark I crave all the cheesy things. Like this super cheesy, chorizo and chile filled skillet enchilada. And I just couldn’t wait a second longer to share it with you. And besides, hatch chile season is just about over so you’ve got make this while you can!

This was one of those meals where I had originally planned to make something else entirely, in this case regular old enchiladas. But, if I’m being totally honest, when it came time to make dinner, I just didn’t want to deal with softening the tortillas, rolling the enchiladas. Re-rolling the enchiladas that tore etc…So I didn’t.

And just as I was about to give up and make plain ol’ chorizo tacos (Not that there is anything wrong with chrozio tacos but the aforementioned rain any cool weather had me craving something a little heartier) I looked at my cast iron skillet and it hit me. Chorizo and Hatch Chile Skillet Enchiladas. All of the melty, cheesy goodness of enchiladas but cooked in a skillet, like a casserole. No rolling required. Just layer it all in the skillet and cook until it’s perfectly golden and bubbly.

I don’t think I’ll ever be making regular enchiladas again. It’s enchilada perfection friends. Enchilada. Perfection.

Like for reals.

Chorizo and Hatch Chile Skillet Enchilada Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 5 hatch chiles
  • 1 medium yellow onion, diced (divided)
  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 1 (7 3/4 ounce) can Mexican tomato sauce
  • 1/2 teaspoon cumin
  • 1 pound chorizo removed from casing
  • 12 - 15 small corn tortillas
  • 1 (16 ounce) can refried black beans
  • 1 cup shredded Mexican cheese blend
  • 2 cups freshly shredded jack cheese
  • 1/4 cup diced green onions



Turn the broiler on to high. Place chiles on a baking sheet and roast 4 - 5 minute per side or until the chiles have blackened. Remove from the oven. Place in a paper bag. Allow to set for 15 minutes. After 15 minutes, remove the skins, stems and seeds from the peppers. Chop and set aside.


Heat olive oil in a skillet over medium heat. Add half of onion and cook 1 - 2 minutes or until onion has softened slightly. Sprinkle flour over the top. Mix. Allow to cook one minute. Pour in Mexican tomato sauce. Stir in cumin. Allow to simmer while cooking the chorizo.


Cook chorizo in a 12 inch cast iron skillet (or other 12 inch oven proof skillet) over medium heat. Once browned, add roasted chiles and remaining half of the diced onion. Cook just until onions have softened. Remove from skillet and set aside.


Preheat oven to 350 degrees.


Spoon 1/3 of the tomato sauce on the bottom of the skillet. Place 4 or 5 corn tortillas on the top, just to cover the bottom of the skillet. Spread 1/2 of the beans over the top of the tortillas. Spoon half of the chorizo/chile mixture over the beans. Sprinkle with 1/2 of the Mexican cheese. Top with 1/3 of the sauce. Place 4 - 5 tortillas over the top. Repeat layering with remaining beans, chorizo and Mexican cheese. Place remaining tortillas over the top. Top with remaining sauce and 2 cups jack cheese. Bake in preheated oven for 25 minutes or until the cheese is melted and bubbly. Place under the broiler for 2 minutes or until cheese is golden. Remove from oven. Sprinkle with green onions. Serve.


Note: If you can no longer find hatch chiles you can substitute a 7 ounce can of fire roasted diced green chiles. Enjoy!

Leave a Comment

  • Reply
    Nicole Varick
    September 10, 2013 at 6:26 pm

    I made this tonight-so good! I’m a sucker for Hatch chiles, but I substituted soy chorizo to make it meatless. Home run!

  • Reply
    Monique Volz
    September 2, 2013 at 8:43 pm

    This reminds me of my Grandma! LOVE LOVE LOVE!

  • Reply
    Chung-Ah | Damn Delicious
    September 1, 2013 at 12:20 am

    I’m not one to say no to ANY kind of enchilada and this is no exception. I’m such a sucker for chorizo too – haven’t had it in so long!

  • Reply
    August 29, 2013 at 6:11 pm

    There are so many amazing hatch chili recipes floating around and I love the sound of this one! The chorizo sounds like a perfect addition!

  • Reply
    Ashley - Baker by Nature
    August 29, 2013 at 7:08 am


    Best thing my eyes have seen all day!

  • Reply
    Aimee @ ShugarySweets
    August 29, 2013 at 4:31 am

    Oh man this is making me hungry this morning!!

  • Reply
    Kumar's Kitchen
    August 29, 2013 at 2:34 am

    these enchiladas look divine,so scrumptious and quick to make too:-)

  • Reply
    Noble Pig - Cathy Pollak
    August 28, 2013 at 10:01 am

    I hear you on the cold…whst happened. But this would warm any household up quick. I’m enjoying all your hatch chili madness.

  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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