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–+ servings

Chicken and Chorizo Spanish Enchiladas

Course: Dinner, Main Course
Cuisine: Tex-Mex
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 657.6kcal
Print Recipe
US Customary - Metric

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

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Nutrition

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
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