| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 962 |
| Total Fat | 63 g |
| Saturated Fat | 25 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 49 g |
| Cholesterol | 151 mg |
| Sodium | 2121 mg |
Reviews
It was good, not great by any means. It is easy yes but takes lots of time and dishes. I followed the directions exactly and found the sauce to lack depth of flavor, it tasted like a chunky tomato sauce with a hint of spice. Would not make again.
Absolutely delicious. Worth the effort, as most enchiladas are. Kind of eyeballed it on the chorizo and chicken amounts, so I have extra filling but I’m not mad, freezing to use in burritos at some point. Used a couple tablespoons of chopped pickled jalapenos instead of fresh and it worked fine. Thanks for a great recipe!
These were very good, but a lot of work for a weeknight dinner. I read the reviews about the mushiness. My sauce was made as directed, but to avoid mushiness I cooked the sauce on medium high for at least 20 minutes to reduce down significantly.
This was very tasty! I didn’t have peppers but it still was fantastic!
Great recipe! Yes a lot of work but all enchilada recipes require such. Perfect amount of spice and who would of thought of pairing chorizo and chicken it’s brilliant and gives huge amounts of flavor! A must cook!
Was so excited about this recipe, but was a little disappointed. Filling was yummy, but tortillas came out mushy. Will not make again.
I was rather disappointed. Followed directions and tortillas came out very mushy, like uncooked bread dough. I’m glad I wasn’t cooking this for company!
We made it more Latin than Spanish, we were quite happy. Made some other changes, but satisfied. I agree with the other reviewers, makes a lot of mess.
We really enjoyed this with company. It wasn’t hard at all although it was a little time consuming but I didn’t mind. I didn’t add the jalapenos because my husband is a heat wimp but the chorizo and Mont Jack cheese was perfect for him. We love the combination with the green olives. I didn’t have or know what manchego cheese was so used Queso Fresco. I even served it in Rachel’s large casserole dish. We will make it again.
I used 2 jalapenos, because we like spicy, and it was delicious. It does dirty a lot of pans, though.