Chicken Chorizo Spanish Enchiladas

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Recipe adapted from rachael ray on foodnetwork.com. Bf is still talking about it a week later!!

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Steps

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Brown the chorizo in a large skillet.

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Remove with a slotted spoon and drain on paper towels.

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Reserve two tablespoons grease from the pan and add bell peppers.

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Saute until browned and softened , about five minutes.

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To the pan , add 2 tablespoons olive oil.

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Add the garlic , chiles , bay leaf , onions , paprika , cinnamon and salt and pepper.

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Cook to soften , about 6 to 7 minutes.

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Add the chicken stock , tomatoes , tomato sauce and simmer to thicken the sauce , about 15 minutes.

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Pour about one-third to one-half of the sauce into a large casserole dish.

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Combine the cooled down chorizo with the chicken and half the cheese.

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Wrap the filling inside the charred tortillas and arrange in a casserole dish , cover with the remaining sauce and cheese.

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To serve , preheat the oven to 400 degrees f.

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Bake the enchiladas funtil hot through and brown and bubbly , 35 to 45 minutes.

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Ingredients

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spanish chorizo, green bell pepper, garlic cloves, jalapeno chiles, bay leaf, spanish onion, salt & freshly ground black pepper, chicken stock, paprika, fire-roasted tomatoes, tomato sauce, ground cinnamon, boneless skinless chicken, mexican blend cheese, cilantro, flour tortillas