Chicken and Chorizo Spanish Enchiladas

Name: Chicken and Chorizo Spanish Enchiladas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 473 milliliters About poached chicken, pulled or chopped into bite-size pieces; 1 bay leaf; 227 grams tomato sauce or 1 cup passata or tomato puree; 355 milliliters chicken stock; 2 fresh chiles, such as jalapeno or Fresno, seeded and chopped; 6 servings EVOO for drizzling, plus 2 tablespoons; 907 grams fire roasted tomatoes; 118 milliliters fresh flat-leaf parsley leaves, finely chopped; 4 cloves garlic, chopped; 1 pinch A ground cinnamon; 473 milliliters shredded manchego cheese; 118 milliliters chopped large Spanish olives with pimientos; 1 large Spanish onion, chopped; 2 teaspoons paprika, half a palmful; 237 milliliters shredded Pepper Jack cheese; 6 servings Salt and freshly ground black pepper; 340 grams Spanish chorizo, removed from casings and diced; 8 8-inch flour tortillas, charred in dry pan or over flame on gas burners

Chicken and Chorizo Spanish Enchiladas might be just the Mexican recipe you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 35g of protein, 84g of fat, and a total of 966 calories. This recipe serves 6. A few people really liked this main course. If you have manchego cheese, chiles, over flame on gas burners, and a few other ingredients on hand, you can make it. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

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.

Ingredients you will need

Chorizo

Extra Virgin Olive Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Drain the grease from the pan, but reserve the drippings at the bottom.

Equipment you will use

Frying Pan

To the pan, add 2 tablespoons EVOO, 2 turns of the pan.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes.

Ingredients you will need

Salt And Pepper

Bay Leaves

Chili Pepper

Garlic

Onion

Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.

Ingredients you will need

Chicken Stock

Tomato Sauce

Cinnamon

Tomato

Paprika

Sauce

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

Ingredients you will need

Sauce

Equipment you will use

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.

Ingredients you will need

Pepperjack Cheese

Wrap

Manchego Cheese

Whole Chicken

Chorizo

Parsley

Cheese

Olives

Sauce

Equipment you will use

Casserole Dish

To serve, preheat the oven to 400 degrees F.

Equipment you will use

Oven

Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

About poached chicken, pulled or chopped into bite-size pieces 1

bay leaf 227grams

tomato sauce or 1 cup passata or tomato puree 355milliliters

chicken stock 2

fresh chiles, such as jalapeno or Fresno, seeded and chopped 6servings

EVOO for drizzling, plus 2 tablespoons 907grams

fire roasted tomatoes 118milliliters

fresh flat-leaf parsley leaves, finely chopped 4cloves

garlic, chopped 1pinch

A ground cinnamon 473milliliters

shredded manchego cheese 118milliliters

chopped large Spanish olives with pimientos 1large

Spanish onion, chopped 2teaspoons

paprika, half a palmful 237milliliters

shredded Pepper Jack cheese 6servings

Salt and freshly ground black pepper 340grams

Spanish chorizo, removed from casings and diced 8

8-inch flour tortillas, charred in dry pan or over flame on gas burners

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.