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