Description
Recipe adapted from rachael ray on foodnetwork.com. Bf is still talking about it a week later!
Ingredients
- Spanish Chorizo
- Green Bell Pepper
- Garlic Cloves
- Jalapeno Chiles
- Bay Leaf
- Spanish Onion
- Salt & Freshly Ground Black Pepper
- Chicken Stock
- Paprika
- Fire-roasted Tomatoes
- Tomato Sauce
- Ground Cinnamon
- Boneless Skinless Chicken
- Mexican Blend Cheese
- Cilantro
- Flour Tortillas
Instructions
- 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
- 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
- Pour about one-third to one-half of the sauce into a large casserole dish
- 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
- To serve, preheat the oven to 400 degrees f
- Bake the enchiladas funtil hot through and brown and bubbly, 35 to 45 minutes