Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken & Chorizo Spanish Enchiladas Recipe
    Lost? Site Map

    Chicken & Chorizo Spanish Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    LizzyGirl09's Note:

    Recipe adapted from Rachael Ray on foodnetwork.com. BF is still talking about it a week later!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Pour about one-third to one-half of the sauce into a large casserole dish.
    4. 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. 5
      To serve, preheat the oven to 400 degrees F. Bake the enchiladas funtil hot through and brown and bubbly, 35 to 45 minutes.

    Ratings & Reviews:

    • on April 14, 2014

      55

      We loved the flavor of the Spanish chorizo. I made half a recipe but forgot to halve the amount of chicken. No worries this was still delicious. Some of tortillas were too stiff to fold well so I would be more careful when charring them . The only change I would make is to put more of the cheese inside or wait to sprinkle the cheese on the outside since it was quite crusty. Thanks for sharing! Made for Spring PAC 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken & Chorizo Spanish Enchiladas

    Serving Size: 1 (355 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 509.1
     
    Calories from Fat 249
    49%
    Total Fat 27.7 g
    42%
    Saturated Fat 13.5 g
    67%
    Cholesterol 71.0 mg
    23%
    Sodium 1543.0 mg
    64%
    Total Carbohydrate 42.6 g
    14%
    Dietary Fiber 4.2 g
    16%
    Sugars 9.4 g
    37%
    Protein 23.0 g
    46%

    The following items or measurements are not included:

    boneless skinless chicken

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites