Chorizo and Potato Enchiladas with Salsa Roja

This recipe was inspired by the enchiladas aguascalientes served at Nicos in Mexico City. Be sure to purchase Mexican-style chorizo, which is a fresh sausage, not dry-cured, salami-like Spanish chorizo. Dicing the potato into very small cubes ensures they cook through and integrate well with the chorizo. For creaminess, add a tablespoon of shredded queso Chihuahua or Monterey Jack cheese onto the chorizo-potato filling before rolling up each tortilla.