Brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. Reserve two tablespoons rendered fat from the pan and add bell peppers, onion, jalapeno and garlic. Saute until browned and softened, about five minutes.
Add the bay leaf, paprika, cinnamon and salt and pepper. Cook til fragrant, 30-60 seconds. 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 350 degrees F. Bake the enchiladas until hot through and brown and bubbly, 15 minutes.