Savory Chicken & Chorizo Enchiladas with Fire-Roasted Tomato Sauce
Indulge in a hearty and flavorful dish with these Savory Chicken & Chorizo Enchiladas. Bursting with the richness of Spanish chorizo and tender shredded chicken, these enchiladas are enveloped in warm, charred flour tortillas and smothered in a luscious fire-roasted tomato sauce. Enhanced with vibrant bell peppers, jalapeños, and a blend of spices, this comforting meal is perfect for gatherings or a cozy family dinner. Prepare to impress with this delicious recipe, perfect for sharing!
8
Servings
N/A
Calories
17
Ingredients
Ingredients
Spanish chorizo
12 ounces (removed from casings and diced)
Green bell pepper
1 cup (sliced)
Garlic cloves
4 (chopped)
Jalapeno chiles
2 (seeded and chopped)
Bay leaf
1 (whole)
Spanish onion
1 large (chopped)
Salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Chicken stock
1.5 cups (liquid)
Paprika
1.5 teaspoons (spice)
Fire-roasted tomatoes
2 (14 ounce) cans (canned)
Tomato sauce
1 (14 ounce) can (canned)
Ground cinnamon
a pinch (spice)
Boneless skinless chicken
2 cups (poached and shredded)
Mexican blend cheese
2 cups (shredded)
Cilantro
1/4 cup (finely chopped)
Flour tortillas
8 (8 inch) (charred in a dry pan)
Instructions
1
Begin by browning the diced chorizo in a large skillet over medium heat. Once browned, remove the chorizo using a slotted spoon and let it drain on paper towels. Keep about two tablespoons of the rendered fat in the skillet.
2
In the same skillet, add sliced green bell peppers, chopped onion, diced jalapeño, and chopped garlic. Sauté the mixture until the vegetables are browned and softened, about 5 minutes.
3
Stir in the bay leaf, paprika, cinnamon, and season with salt and freshly ground black pepper. Cook for an additional 30 to 60 seconds until fragrant.
4
Pour in the chicken stock, followed by the fire-roasted tomatoes and tomato sauce. Bring to a simmer and let the sauce thicken for about 15 minutes, stirring occasionally.
5
While the sauce is simmering, preheat your oven to 350°F (175°C).
6
Once the sauce has thickened, pour about one-third to one-half of it into a large casserole dish to create a base layer.
7
In a separate bowl, combine the cooled chorizo with the shredded poached chicken and half of the Mexican blend cheese.
8
Take each charred tortilla and fill it with the chicken and chorizo mixture, then roll it up tightly. Arrange the filled tortillas seam-side down in the casserole dish.
9
After all the tortillas are arranged, cover them with the remaining sauce and top with the rest of the cheese.
10
Bake in the preheated oven until the enchiladas are heated through and the cheese is melted and bubbly, about 15 minutes.
11
Serve hot, garnished with finely chopped cilantro.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Chicken & Chorizo Enchiladas with Fire-Roasted Tomato Sauce.
How many servings does this recipe yield?
This recipe yields 8 servings.
What are the primary proteins used in these enchiladas?
The primary proteins are 12 ounces of Spanish chorizo and 2 cups of shredded poached chicken.
How should the Spanish chorizo be prepared?
The chorizo should be removed from its casings, diced, and browned in a large skillet.
Should I discard all the chorizo fat after browning?
No, you should keep about two tablespoons of the rendered fat in the skillet to sauté the vegetables.
What vegetables are included in the sauce base?
The sauce base includes sliced green bell peppers, chopped Spanish onion, diced jalapeños, and chopped garlic.
How many garlic cloves are needed for the sauce?
The recipe calls for 4 chopped garlic cloves.
How should the jalapeños be handled?
You should use 2 jalapeños that have been seeded and chopped.
What spices are added to the vegetable mixture?
The mixture is seasoned with a bay leaf, 1.5 teaspoons of paprika, a pinch of ground cinnamon, salt, and freshly ground black pepper.
How long should the spices be cooked before adding liquids?
Cook the spices for an additional 30 to 60 seconds until they become fragrant.
What liquids are used to make the fire-roasted sauce?
The sauce is made using 1.5 cups of chicken stock, two 14-ounce cans of fire-roasted tomatoes, and one 14-ounce can of tomato sauce.
How long does the fire-roasted tomato sauce need to simmer?
The sauce should simmer and thicken for approximately 15 minutes.
What is the required oven temperature for baking the enchiladas?
Preheat your oven to 350°F (175°C).
How do I prepare the casserole dish for assembly?
Pour approximately one-third to one-half of the thickened sauce into the bottom of a large casserole dish to create a base layer.
How should the chicken be prepared before filling the tortillas?
The chicken should be poached and shredded to yield 2 cups.
What components make up the enchilada filling?
The filling is a combination of the cooled browned chorizo, shredded chicken, and half of the Mexican blend cheese.
How much cheese is added inside the enchilada filling?
Use half of the 2 cups of Mexican blend cheese (1 cup) in the filling mixture.
What type of tortillas are used in this recipe?
The recipe specifies 8 (8-inch) flour tortillas.
How are the tortillas prepared before they are filled?
The tortillas should be charred in a dry pan before they are filled and rolled.
How should the rolled tortillas be placed in the casserole dish?
Arrange the filled and rolled tortillas seam-side down in the casserole dish.
What happens to the remaining sauce after the tortillas are arranged?
The remaining sauce is poured over the top of the arranged tortillas.
What is the final topping applied before baking?
Top the enchiladas with the remaining half of the Mexican blend cheese.
How long do the enchiladas bake in the oven?
Bake the dish for about 15 minutes.
How can I tell when the enchiladas are finished baking?
They are finished when they are heated through and the cheese on top is melted and bubbly.
What is the recommended garnish for this dish?
Garnish the hot enchiladas with 1/4 cup of finely chopped cilantro.
What specific kind of onion is recommended?
The recipe calls for 1 large chopped Spanish onion.
How many tortillas total are needed for this dish?
You will need 8 tortillas.
Is a bay leaf used in the cooking process?
Yes, one whole bay leaf is added to the sauce to provide aromatic flavor.
What gives the sauce its characteristic charred flavor?
The use of two 14-ounce cans of fire-roasted tomatoes provides the smoky flavor.
How many total ingredients are used in this recipe?
There are 17 ingredients used to create this dish.