Potato "Enchiladas" with Chorizo and Peppers

Initially I was going to talk about a thai brussel sprout salad today but then I realized if I talked about brussel sprouts twice in less than a month, you may all stop reading. So instead I layered some sliced potatoes with chorizo, greens, and peppers, and smothered it with enchilada sauce and cheese. Way more fun than brussel sprouts.

This dish has been on my mind for awhile. I love potatoes. I wanted a way to eat a whole slew of them and call it a meal. I wanted it to have a southwestern feel. The beautiful thing about cooking is that you can make anything you crave a reality. No one is going to tell you no. Dream big dreams.

I dreamed big dreams with this dish and was wholly satisfied. Essentially it's like potatoes gratin without the milk and add in some enchilada sauce and spicy chorizo. We ate half the casserole dish in one night and were simultaneously disgusted with ourselves and delighted. Once again this is one of those recipes you can make your own. Not a fan of chorizo? Do it with chicken or ground beef. Want it a little less spicy? Cut the peppers. Add other vegetables. The world is our oyster.

Potato "enchiladas" with chorizo and peppers 
Serves 6 reasonable people

1 pound chorizo
1 medium red onion, sliced
3 cloves garlic, minced
2 anaheim or bell peppers, chopped (pick your favorite pepper variety)
2 jalapenos, minced (or 1 for something more mild)
1 teaspoon salt
1/2 teaspoon pepper
4 cups spinach
1 1/2 pounds red potatoes, sliced about 1/4" thick
1 (28 oz) can enchilada sauce or you can make your own, I used this recipe
2 cups grated sharp cheddar
Avocado, sliced
Hot sauce

Preheat oven to 375 degrees.

In a nonstick pan over medium high heat, add chorizo and cook stirring occasionally for about 3-4 minutes. Add your onion, garlic, and peppers to the pan and stir occasionally, until vegetables just begin to soften, about 5 minutes. Add the spinach and cook about 1-2 minutes until just wilted. Season with salt and pepper. Remove from heat, pour off excess grease, and set aside.

Coat a 9" by 13" baking dish with nonstick spray. Layer the bottom of the dish with a 1/3 of the potato slices. Spread a 1/3 of the enchilada sauce over the potatoes, sprinkle half the sausage and pepper mixture and half the cheese over the potatoes and sauce. Take another 1/3 of the potatoes and layer over this. Spread 1/3 of the enchilada sauce and rest of the sausage mixture over the top. Do your final layer of potato slices and smother with the rest of the sauce and cheese.

Bake covered for 30 minutes. Uncover and bake for another 15-20 minutes until the cheese is bubbly. Serve with avocado and hot sauce.