Chicken and Chorizo Spanish Enchiladas Recipe

Name: Chicken and Chorizo Spanish Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a drizzle of EVOO in a large skillet over medium-high heat.
2
Brown the chorizo, remove with a slotted spoon and drain on paper towels.
3
Cool.
4
Drain the grease from the pan, but reserve the drippings at the bottom.
5
To the pan, add 2 tablespoons EVOO, 2 turns of the pan.
6
Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes.
7
Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon.
8
Simmer to thicken the sauce, about 15 minutes.
9
Pour about one-third to one-half of the sauce into a large casserole dish.
10
Combine the cooled down chorizo with the chicken, half the manchego and pepper Jack cheese, parsley and olives.
11
Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese.
12
Cool and chill for a make-ahead meal.
13
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.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Chicken and Chorizo Spanish Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Chorizo Spanish Enchiladas

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