Chorizo and Veggie Enchilada (plus Veggie Option)

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Chorizo and Veggie Enchilada (plus Veggie Option)

We love Enchiladas….and we live in a house divided. Our beautiful daughter is a Pescetarian and my son, husband and myself are definitely not. Pesctarian means she is a Vegetarian who will eat fish and diary. So really she is a Ova-lacto Vegetarian. You may be asking why am I sharing this? Well with this recipe you will get to have the BONUS of learning how we made this recipe for our family and for our daughter so that she could eat “the same foods” As a heads up anything that says divided means I put a little into a smaller fry pan for her. I did not measure how much I put in, just eyeballed it!

Ingredients that were divided 2/3’s for us and 1/3 for her:

  • 1 White Onion Finely Chopped
  • 1 Red Onion Finely chopped
  • 1 Medium Poblano Chile finely chopped
  • 1 tsp Kosher Salt
  • 1 Tbsp Fresh Lime Juice
  • 1 large garlic clove minced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 2 1/2 cups fat free salsa
  • 8 corn tortillas (6 for us and 2 for her)
  • 4 tbsp Queso Cotija

Meat options:

  • 16 oz Jennie-O Turkey Chorizo Sausage


  • 3 Morning Star Meatballs thawed and chopped up

Instructions if divided between two

  1. Preheat Oven to 350 degrees
  2. Use a Square Ultra Pro for the 2/3 of the mixture and Ultra Pro Ramekin for the 1/3 of the Mixture
  3. Heat over medium-high heat in Separate Pans:. Chop up the onions and both peppers in the Power Chef then add them to the separate pans. Add salt; cook, stirring frequently, until vegetables are softened, about 10 minutes. I used the Chef Series II 8″ and 5 qt Sautause Pans

4. Cook the Turkey Chorizo using the Stack Cooker with Colander for 6 minutes on high. Stir every 3 minutes.

5. Stir in chorizo in the larger pan and Morning Star Meatballs in the smaller pan. Divide the lime juice using the Zest n Press, garlic, cumin and oregano between the two pans and cook 2 minutes to heat through.

6. Spread on the bottom of each pan Salsa to cover most of it.

7. Then spoon 1/2 of the mixture into each pan. Then cover the mixture with a layer of Corn Tortillas. I used 1 torn up for Bethany’s and 3 for ours. Then cover the tortillas with the remaining mixtures

8. Cover the tortillas with the remaining salsa and sprinkle cheese over. Cover and bake for 20-25 minutes until heated through and cheese is melted.

For the Square Ultra Pro we had 6 servings which was 4 Weight Watchers points. For the Mini Ultra Pro Ramekin we divided it into 2.

One “Pan” Option

Use the Micro Pro Grill to cook the veggies and then remove them. Cook up the meat in the grill or still use the Stack Cooker. From there layer like was done in the Ultra Pro and cook in Casserole mode for 5-10 minutes. This method was not tried as of yet. When it is I’ll post a update! If you try it and the timings are correct feel free to drop a comment!

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  • Micro Pro Grill
  • Chop n Prep
  • Favorite Piece of Ultra Pro if do not have a Micro Pro Grill
  • Zest n Press
  • Stack Cooker for cooking the meat
  • Chef Series II 8″ and 5 qt Sautause Pans


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