Chorizo Enchilada, A Brilliant Idea From Bill

Ingredients

• 1 tbsp Oil
• 3/4 cup Onion fine chop
• 1 clove Garlic finely chopped
• 1 tbsp plus one tsp Chili powder
• 1/2 tsp Ground coriander
• 1/2 tsp Oregano
• 1/4 tsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 2 1/2 cups canned diced tomatoes
• 2 tbsp Lime juice
• 1 1/2 pound chorizo
• 1 tablespoon Oil
• 3/4 cup pepper, sliced
• 2 Jalapeno pepper fine chop
• 1 can refried beans
• 6 tortillas 8 inch diameter
• 1 3/4 cup Old cheddar cheese grated

Instructions

1. Heat the oil in a large sauce pan over medium heat. Add the onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper and stir constantly until the spices give a strong odour, about 2 minutes.
2. Add the tomatoes and lime juice. Bring the sauce to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Set aside.
3. Heat oil in a large sauce pan over medium heat. Add the peppers and jalapeno and stir until just starting to get soft, 2 to 3 minutes.
4. Add the chorizo. Fry and stir until there is no more pink and the chorizo is crumbly.
5. Put a thin layer of sauce in the bottom of an 11 by 9 inch casserole. Put a spoonful of sauce on a tortilla. Spread 1 1/2 tablespoon of refried beans on top. Add 1/6 of the chorizo. Top the chorizo with cheese. Roll up and put in the casserole. Repeat with all the tortillas.
6. Put the remaining tomato sauce over the enchiladas in the casserole. Cover with foil and put in a 375 F oven for 30 minutes.
7. Remove the foil and spread the remaining cheese over the enchiladas. Put it back in the oven, uncovered for 10 minutes.
8. Let it sit for 10 minutes and serve. It will be ooey gooey, just the way I like it.