Step 1

Preheat oven to 350.

Step 2

In a large skillet over medium heat, brown the ground beef and chorizo together. Once cooked through pour the meat through a strainer to get rid of all the grease. Return the meat to the skillet.

Step 3

Add all of the seasonings to the meat (dried oregano, salt, garlic powder, onion powder). Stir to combine.

Step 4

Prepare the tortillas for filling by heating a cast iron skillet with about 1/2 cup oil (canola or vegetable oil). Once the oil is hot enough that it sizzles when you dip in the tortilla then gently place one tortilla at a time into the oil. Allow the tortilla to fry in the oil for about 10 seconds, just long enough to get a slight coloring. Then flip the tortilla and fry the other side. Remove the tortilla, wrap it in a towel to retain the heat and continue with the remaining tortillas.

Step 5

If you want to dip each tortilla into the enchilada sauce this is the time to do it, then add the fillings.

Step 6

Spoon about 1/4 cup of the beef and chorizo mixture onto the tortillas, then roll and place in a baking dish, seam side down. Continue until all the tortillas are filled.

Step 7

Pour enchilada sauce over the top of the enchiladas.

Step 8

Bake at 350 for about 15 minutes, then open the oven, sprinkle cheese on the top of the enchiladas and continue baking for another 5 minutes.

Step 9

Serve warm with rice and beans, or a side salad for a complete meal.