CHICKEN AND CHORIZO SPANISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
- To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. 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, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
- To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.
CHICKEN ENCHILADA CASSEROLE I
A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!
Provided by PANZER33
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g
SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE
This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) NOTE on adding water to salsa: My salsa was VERY thick and adding the water made it much better when baked; if your salsa is a very runny one already, do not add the water!
Provided by French Tart
Categories One Dish Meal
Time 55m
Yield 1 Enchilada Casserole, 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
- Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
- Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
- Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
- Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
- Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
- To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.
CHICKEN & CHORIZO SPANISH ENCHILADAS
Make and share this Chicken & Chorizo Spanish Enchiladas recipe from Food.com.
Provided by LizzyGirl09
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
SMOKY CHICKEN ENCHILADA SKILLET
Here in Texas, we love our Mexican food, and this is a family favorite. It's quick and easy, and requires no rolling up of enchiladas or baking. -Carolyn Collins, Freeport, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in the soup, enchilada sauce, chiles and chipotle pepper. Add tortillas and 1 cup cheese., Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally. Sprinkle with cilantro and remaining cheese. Serve with sour cream.
Nutrition Facts : Calories 452 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1206mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
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