Chicken and Chorizo Spanish Enchiladas
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
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 - See Recipe Post for Nutrition Disclaimer
Calories: 657.6kcal | Carbohydrates: 14.9g | Protein: 27g | Fat: 53.9g | Saturated Fat: 21.2g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 17.1g | Cholesterol: 94.3mg | Sodium: 1020.3mg | Potassium: 281mg | Fiber: 2.9g | Sugar: 7g | Vitamin A: 2088.3IU | Vitamin C: 19.7mg | Calcium: 618.6mg | Iron: 3.2mg