Chicken & Chorizo Spanish Enchiladas Recipe

Name: Chicken & Chorizo Spanish Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces spanish chorizo, removed from casings and diced; 1 cup green bell pepper, sliced; 4 garlic cloves, chopped; 2 jalapeno chiles, seeded and chopped; 1 bay leaf; 1 large Spanish onion, chopped; salt & freshly ground black pepper; 1 1/2 cups chicken stock; 1 1/2 teaspoons paprika; 2 (14 ounce) cans fire-roasted tomatoes; 1 (14 ounce) can tomato sauce; 1 pinch ground cinnamon; 2 cups boneless skinless chicken, poached and shredded; 2 cups Mexican blend cheese; 1/4 cup cilantro, finely chopped; 8 (8 inch) flour tortillas, charred in dry pan

Servings: persons

12 ounces spanish chorizo, removed from casings and diced
1 cup green bell pepper, sliced
4 garlic cloves, chopped
2 jalapeno chiles, seeded and chopped
1 bay leaf
1 large Spanish onion, chopped
salt & freshly ground black pepper
1 1/2 cups chicken stock
1 1/2 teaspoons paprika
2 (14 ounce) cans fire-roasted tomatoes
1 (14 ounce) can tomato sauce
1 pinch ground cinnamon
2 cups boneless skinless chicken, poached and shredded
2 cups Mexican blend cheese
1/4 cup cilantro, finely chopped
8 (8 inch) flour tortillas, charred in dry pan

1
Brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. Reserve two tablespoons rendered fat from the pan and add bell peppers, onion, jalapeno and garlic. Saute until browned and softened, about five minutes.
2
Add the bay leaf, paprika, cinnamon and salt and pepper. Cook til fragrant, 30-60 seconds. Add the chicken stock, tomatoes, tomato sauce and simmer to thicken the sauce, about 15 minutes.
3
Pour about one-third to one-half of the sauce into a large casserole dish.
4
Combine the cooled down chorizo with the chicken and half the cheese. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese.
5
To serve, preheat the oven to 350 degrees F. Bake the enchiladas until hot through and brown and bubbly, 15 minutes.

1563

kcal

Calories

Fat

216

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 ounces spanish chorizo, removed from casings and diced, 1 cup green bell pepper, sliced, 4 garlic cloves, chopped, 2 jalapeno chiles, seeded and chopped, and more.

Yes, Chicken & 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.

That's it — enjoy your meal!

Chicken & Chorizo Spanish Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions