Chicken and Chorizo Spanish Enchiladas
6
servings15
minutes1
hour15
minutes1
hour30
minutesIngredients
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
Directions
- 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.
