Chicken and Chorizo Spanish Enchiladas
Ingredients
- Extra virgin Olive Oil for drizzling plus 2 tablespoons
- 12 ounces chorizo removed from casings and diced
- 4 cloves garlic chopped
- 2 chilies such as jalapeno or Fresno, seeded and chopped
- 1 bay leaf
- 1 large onion chopped
- Salt and freshly ground black pepper
- 1 ½ cups chicken stock
- 1 ½ teaspoons paprika half a palmful
- 32- ounce fire roasted tomatoes one can
- 8- ounce tomato sauce or 1 cup passata or tomato puree, one can
- 1 pinch ground cinnamon
- ½ cup chopped large Spanish olives with pimientos
- 2 cups poached chicken pulled or chopped into bite-size pieces
- 2 cups shredded Mexican blend cheese
- 1 cup shredded Pepper Jack cheese
- ½ cup fresh flat-leaf parsley leaves finely chopped
- 8 flour tortillas, 8-inch charred in dry pan
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 657.6kcalCarbohydrates: 14.9gProtein: 27gFat: 53.9gSaturated Fat: 21.2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 17.1gCholesterol: 94.3mgSodium: 1020.3mgPotassium: 281mgFiber: 2.9gSugar: 7gVitamin A: 2088.3IUVitamin C: 19.7mgCalcium: 618.6mgIron: 3.2mg
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