Chicken and Chorizo Spanish Enchiladas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- EVOO for drizzling, plus 2 tablespoons
- 12 ounces Spanish chorizo, removed from casings and diced
- 4 cloves garlic, chopped
- 2 fresh chiles, such as jalapeno or Fresno, seeded and chopped
- 1 bay leaf
- 1 large Spanish onion, chopped
- Salt and freshly ground black pepper
- 1 1/2 cups chicken stock
- 1 1/2 teaspoons paprika, half a palmful
- One 32-ounce can fire roasted tomatoes
- One 8-ounce can tomato sauce or 1 cup passata or tomato puree
- A pinch ground cinnamon
- 1/2 cup chopped large Spanish olives with pimientos
- About 2 cups poached chicken, pulled or chopped into bite-size pieces
- 2 cups shredded manchego cheese
- 1 cup shredded pepper Jack cheese
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- Eight 8-inch flour tortillas, charred in dry pan or over flame on gas burners
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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