Chicken and Chorizo Spanish Enchiladas

If you don't have cooked chicken on hand, try Rachael's Poached Chickens recipe.

Total Time:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • EVOO for drizzling, plus 2 tablespoons
  • 12 ounces Spanish chorizo, removed from casings and diced
  • 4 cloves garlic, chopped
  • 2 fresh chiles, such as jalapeno or Fresno, seeded and chopped
  • 1 bay leaf
  • 1 large Spanish onion, chopped
  • Salt and freshly ground black pepper
  • 1 1/2 cups chicken stock
  • 1 1/2 teaspoons paprika, half a palmful
  • One 32-ounce can fire roasted tomatoes
  • One 8-ounce can tomato sauce or 1 cup passata or tomato puree
  • A pinch ground cinnamon
  • 1/2 cup chopped large Spanish olives with pimientos
  • About 2 cups poached chicken, pulled or chopped into bite-size pieces
  • 2 cups shredded manchego cheese
  • 1 cup shredded pepper Jack cheese
  • 1/2 cup fresh flat-leaf parsley leaves, finely chopped
  • Eight 8-inch flour tortillas, charred in dry pan or over flame on gas burners
Directions
Watch how to make this recipe.
  • Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.

  • To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.

  • Pour about one-third to one-half of the sauce into a large casserole dish.

  • Combine the cooled down chorizo with the chicken, half the manchego and pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.

  • To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.


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    This recipe is featured in:

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