Heat a saute pan to medium heat, add chorizo and cook through, stirring occasionally. If using beef chorizo, break up into small pieces. Cooking time is about 7-10 minutes. Set aside.
While chorizo is cooking, make the Dairy Free Crema. If you can have dairy, use “Crema Mexicana” found at local grocery stores.
Shred cooked chicken. Sed aside next to cooked chorizo.
Warm up green enchilada sauce in a small pan.
Heat up a skillet with enough oil to fry a tortilla, about 1-2 Tablespoons.
Get your tray ready where you will layer tortillas, I use a baking tray. Make sure items are close by and accessible for preparing enchiladas.
After frying your tortilla lightly on each side using tongs (don’t over cook or they will get hard and you can’t fold them), place it into the warm green enchilada sauce.
Next, add chorizo and chicken, see photo above. Fold the sides over and place with folded side down. Repeat with remaining tortillas.
Once all enchiladas are made. Top with remaining green sauce, chorizo, dairy free crema, cilantro, and shredded purple cabbage. If enchiladas get cold, place in preheated 350 degree oven for a few minutes before adding toppings.
Nutritional data below includes 2 Tablespoons Dairy Free Crema per serving.