Chicken And Chorizo Spanish Enchiladas Recipes

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CHICKEN & CHORIZO SPANISH ENCHILADAS



Chicken & Chorizo Spanish Enchiladas image

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

12 ounces spanish chorizo, removed from casings and diced
1 cup green bell pepper, sliced
4 garlic cloves, chopped
2 jalapeno chiles, seeded and chopped
1 bay leaf
1 large Spanish onion, chopped
salt & freshly ground black pepper
1 1/2 cups chicken stock
1 1/2 teaspoons paprika
2 (14 ounce) cans fire-roasted tomatoes
1 (14 ounce) can tomato sauce
1 pinch ground cinnamon
2 cups boneless skinless chicken, poached and shredded
2 cups Mexican blend cheese
1/4 cup cilantro, finely chopped
8 (8 inch) flour tortillas, charred in dry pan

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.

CHICKEN CHORIZO SPANISH EMPANADA



Chicken Chorizo Spanish Empanada image

Posted for ZWT. I found this recipe on Bitchincamero's blog. A note from her : You can make the dough and filling up to 3 days in advance. In fact, the flavors are better when the chicken has had a day or two in the fridge. Assemble and bake just before serving.

Provided by Boomette

Categories     Chicken Breast

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 17

4 cups all-purpose flour
1 3/4 cups sugar
3/4 cup crisco vegetable shortening
2 tablespoons baking powder
1 teaspoon fine grain sea salt
4 eggs
2 tablespoons olive oil
3 medium yellow onions, diced
3 large boneless chicken breasts, diced
1/2 lb diced ham
2 cups chorizo sausage, sliced
1 large green bell pepper, diced
1 cup pimento pepper, sliced (preferrably piquillo peppers)
5 garlic cloves, minced
2 (15 ounce) cans petite diced tomatoes
1 (14 ounce) jar green olives, sliced (the kind stuffed with pimentos)
1/2 cup white wine

Steps:

  • Make the dough. Whisk the dry ingredients together, then mix in the eggs and shortening until you get crumbs the size of peas (or dipping dots). You can use an electric mixer fitted with the dough hook, or use your hands.
  • Place a large piece of plastic wrap on your work surface. Dump the dough crumbles onto the plastic wrap and knead into a cylinder. Tightly cover with another piece of plastic wrap, maintaining the cylindrical shape. Refrigerate for an hour or so.
  • While the dough cools, make the filling. Heat a large pot over medium. Once it's hot, add the olive oil, onions, green pepper, garlic and tomatoes. Saute for 10 minutes, or until the onions are soft and translucent. Add the chicken and ham and continue to saute until the chicken is almost cooked through.
  • Add the wine and deglaze the bottom of the pot. Cover, reduce the heat to medium-low and simmer for about 20 minutes. Add the chorizo, piquillo peppers and green olives. Cover and continue simmering for another 14 minutes. Remove from heat and let rest until it comes to room temperature.
  • Preheat the oven to 400°.
  • Roll the dough out between two pieces of plastic wrap intil it's about 1/4-inch thick. Once your dough is rolled out, transfer it into an ungreased casserole dish (we used a large, 8″ by 11″ and 3″ deep dish). Cover the bottom and sides with dough, pushing it up the sides with your fingers if needed.
  • Bake the bottom and sides for 15 minutes, then remove from oven and let come to room temperature. Reduce oven temperature to 350°.
  • Add the filling to the casserole dish, then cover the top with the remaining dough (like a pie). Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Slice and serve with a big green salad.

Nutrition Facts : Calories 729.4, Fat 32.2, SaturatedFat 8, Cholesterol 124.2, Sodium 1657.9, Carbohydrate 86.8, Fiber 5, Sugar 41.1, Protein 23.7

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