Chicken & Chorizo Spanish Enchiladas

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 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
• 1 (32 ounce) can fire-roasted tomatoes
• 1 (8 ounce) can tomato sauce
• 1 pinch ground cinnamon
• 2 cups boneless skinless chicken, poached and shredded
• 3 cups mexican blend cheese
• 1/4 cup cilantro, finely chopped
• 8 (8 inch) flour tortillas, charred in dry pan

Recipe

• 1 brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. reserve two tablespoons grease from the pan and add bell peppers. saute until browned and softened, about five minutes.
• 2 to the pan, add 2 tablespoons olive oil. add the garlic, chiles, bay leaf, onions, paprika, cinnamon and salt and pepper. cook to soften, about 6 to 7 minutes. add the chicken stock, tomatoes, tomato sauce and simmer to thicken the sauce, about 15 minutes.
• 3 pour about one-third to one-half of the sauce into a large casserole dish.
• 4 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.
• 5 to serve, preheat the oven to 400 degrees f. bake the enchiladas funtil hot through and brown and bubbly, 35 to 45 minutes.