Best 2 Chicken Chorizo Spanish Enchiladas Recipes
**Chicken Chorizo Spanish Enchiladas: A Journey of Flavors**
Embark on a culinary adventure with this collection of chicken chorizo Spanish enchiladas recipes, where the vibrant flavors of Mexico meet the rich traditions of Spain. These enchiladas are a delightful fusion of two cultures, showcasing the best of both worlds. Tender chicken and savory chorizo are enveloped in warm, pillowy tortillas, bathed in a flavorful enchilada sauce, and topped with a blanket of melted cheese. Each bite is a symphony of textures and tastes, guaranteed to transport your taste buds to a fiesta of flavors.
**Explore a World of Enchilada Delights:**
- **Classic Chicken Chorizo Enchiladas:** Experience the timeless combination of succulent chicken, smoky chorizo, tangy enchilada sauce, and melty cheese, all wrapped up in soft tortillas.
- **Creamy Poblano Chicken Enchiladas:** Dive into a creamy, smoky, and slightly spicy adventure with these enchiladas featuring poblano peppers and a luscious cream sauce.
- **Sweet Potato Black Bean Enchiladas:** Indulge in a vegetarian feast with sweet potatoes, black beans, and roasted red peppers, smothered in a zesty enchilada sauce and topped with gooey cheese.
- **Easy Chicken Enchiladas with Salsa Verde:** Embrace simplicity with these enchiladas, where tender chicken meets a refreshing salsa verde, all nestled in soft tortillas and melted cheese.
- **Chorizo and Egg Breakfast Enchiladas:** Start your day off right with a hearty and flavorful breakfast enchilada filled with chorizo, eggs, potatoes, and cheese.
**Elevate Your Enchilada Experience:**
- **Homemade Enchilada Sauce:** Elevate your enchiladas with a homemade sauce made from scratch using fresh tomatoes, chili peppers, and spices.
- **Roasted Tomatillo Salsa:** Add a tangy and smoky twist to your enchiladas with a roasted tomatillo salsa, perfect for those who love a bit of heat.
- **Guacamole and Pico de Gallo:** Complete your enchilada feast with classic accompaniments like guacamole and pico de gallo, adding freshness and a pop of color.
Prepare to embark on a culinary journey that celebrates the vibrant flavors of Mexico and Spain with these delectable chicken chorizo Spanish enchilada recipes. Get ready to tantalize your taste buds and create a fiesta of flavors in your own kitchen.
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.
CHICKEN CHORIZO SPANISH EMPANADA
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
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
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use fresh, high-quality ingredients: The better the ingredients, the better your enchiladas will taste. Look for fresh, ripe vegetables, and high-quality chicken and chorizo.
- Don't overcook the chicken: Chicken can easily become dry and tough if it's overcooked. Cook it until it's just cooked through, but not longer.
- Use a flavorful enchilada sauce: The enchilada sauce is one of the most important parts of the dish. Choose a sauce that has a good balance of flavor, with a little bit of heat. Find the sauce that best fits your personal taste.
- Assemble the enchiladas carefully: Be sure to layer the tortillas, chicken, chorizo, and cheese evenly so that each bite is full of flavor. Roll the tortillas tightly so that they don't fall apart when you bake them.
- Bake the enchiladas until they're golden brown and bubbly: This will ensure that the cheese is melted and the tortillas are cooked through. Keep an eye on them so that they don't overcook.
Conclusion:
Chicken chorizo Spanish enchiladas are a delicious and satisfying dish that is perfect for any occasion. They're easy to make and can be tailored to your own taste preferences. With a little bit of planning and effort, you can create a dish that will impress your friends and family.
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