Best Chicken Chorizo Spanish Enchiladas Recipes

Chicken and Chorizo Spanish Enchiladas image

Provided by Rachael Ray : Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

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

Steps:

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.

Chicken & Chorizo Spanish Enchiladas image

Provided by LizzyGirl09

Categories Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

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.
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.
Pour about one-third to one-half of the sauce into a large casserole dish.
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.
To serve, preheat the oven to 350 degrees F. Bake the enchiladas until hot through and brown and bubbly, 15 minutes.