Spicy Mexican Enchilada Torte
 
Prep time
Cook time
Total time
 
I've adapted this recipe slightly from the original that was given to me by a wonderful woman in Tijuana, Mexico. You should be able to find the ingredients in any grocery market. Or make your own Chorizo Sausage and refried beans! They add authenticity to the dish and are super easy to make at home!
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 8
Ingredients
  • 8 10" Flour Tortillas (lightly fry these if you prefer a firmer, crisper texture)
  • 1 Pound Chorizo Sausage (skins removed if you purchase link sausage)
  • 1 Large Yellow Onion
  • 2 Cans Chopped Green Chilies
  • 2 Cups Refried Beans
  • 4 Cups Shredded Monterey Jack Cheese
  • 1 Cup Salsa or 1 Jar Chipotle Peppers in Sauce
  • * Optional - 1 Jar Roasted Red Peppers
Instructions
  1. Preheat oven to 350F.
  2. Break up the chorizo sausage and fry in a large non stick or cast iron skillet till nearly cooked through.
  3. Chop the onion, then add to the chorizo in the pan and continue cooking til the onions are translucent and the chorizo is completely cooked.
  4. Add the 2 cans of undrained chopped green chilies to the pan and stir well.
  5. To Assemble the Torte:
  6. Lightly grease a 10" round baking pan. An aluminum pie tin works well for this.
  7. Place 2 tortillas in the bottom of the baking pan.
  8. Add ½ the Chorizo Sausage mixture and spread evenly over the tortillas.
  9. Add 2 cups of the shredded cheese, distributing it evenly over the meat layer.
  10. Top with 2 more tortillas, then spread the 2 cups of refried beans evenly over the tortillas.
  11. Top the beans with either 1 cup of salsa, or 1 jar of Chipotle Peppers.
  12. * Optional - You can add one jar of Roasted Red Peppers to this layer if you like them.
  13. Add 2 more tortillas on top of the bean and pepper or salsa layer.
  14. Top these tortillas with the remaining Chorizo Sausage mixture and spread evenly.
  15. Add the final 2 tortillas to the top of the meat layer, then spread the remaining shredded cheese over the entire top of the Torte.
  16. Cover loosely with foil.
  17. Bake at 350 for 25 minutes, then remove the foil and continue baking till the cheese is golden brown and the torte is hot.
Recipe by Dang Good Cookin' at https://danggoodcooking.com/spicy-mexican-enchilada-torte/