Chicken Chorizo Spanish Enchiladas
Savor the bold, smoky flavors of Spain with these Chicken Chorizo Spanish Enchiladas, a fusion dish that brings a vibrant twist to traditional Mexican comfort food. Juicy shredded chicken and savory, diced Spanish chorizo come together in a rich tomato-based sauce, infused with aromatic smoked paprika, cumin, and garlic. Wrapped in tortillas and topped with melty Monterey Jack cheese, these enchiladas bake to golden perfection in just 20 minutes. Perfect for weeknight dinners or casual entertaining, this recipe combines simple ingredients with big flavors, offering a hearty, satisfying meal in under an hour. Garnish with fresh cilantro for a pop of color and serve warm for a mouthwatering fiesta of taste!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 8 ounces Spanish chorizo sausage, diced
- 1 medium Yellow onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 14 ounces Canned diced tomatoes
- 0.5 cup Chicken broth
- 8 pieces Tortillas (flour or corn)
- 2 cups Shredded Monterey Jack cheese
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then sear them for 4-5 minutes per side until golden brown. Remove from the skillet and set aside; shred the chicken once cooled slightly.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced chorizo over medium heat for 3-4 minutes until slightly crispy.
Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic, smoked paprika, and ground cumin, cooking for another 1-2 minutes until fragrant.
Pour in the canned diced tomatoes and chicken broth. Stir well and bring to a simmer. Let the mixture cook for about 5 minutes, reducing slightly.
Return the shredded chicken to the skillet, stirring it into the sauce. Cook for another 2-3 minutes to coat the chicken evenly.
Lightly grease a 9x13-inch baking dish. Spoon about 2-3 tablespoons of the chicken-chorizo mixture onto each tortilla and roll it up tightly. Place the filled tortillas seam-side down in the baking dish.
Spread any remaining sauce evenly over the top of the tortillas. Sprinkle the shredded Monterey Jack cheese generously over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 530 mg | 41% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
