Chorizo & Chicken Enchiladas
Chorizo & Chicken Enchiladas by Momma Cuisine
Enchiladas is a beloved Mexican food by Americans. Like tacos and burritos, I have no doubt that enchiladas has it's place right up there, as a food that people crave when thinking of Mexican food.
With it's mainstream popularity, the industrial food world has also taken notice with shelves of "Mexican Food" isles across the nation stocked high with canned enchilada sauce for home cooks to recreate one of their favorite Mexican meals at home.
I'm not going to preach about the industrialization of food here - I am simply going to say, that the homemade stuff is most always going to 100% better than anything plopped out of a can.
That being said, I do however, adore the store bought rotisserie chicken. Made to perfection every single time, I know that it's a great go-to for busy families. In this recipe for Chorizo & Chicken Enchiladas, I take store-bought rotisserie chicken, and paired it with chorizo, flour tortillas and my quick recipe for homemade Mexican-style red sauce.
Once you taste this recipe, you'll never buy the canned stuff anymore!
Try this recipe with:
- Homemade Enchilada Sauce:
- 3 dried Ancho Chilies – soaked in water & chopped
- 1/3 cup of the Ancho Chili soaking liquid
- 3 Vine Tomatoes – quartered
- 1 small Spanish Onion – chopped
- 4 cloves of Garlic
- 1 1/2 tsp of Ground Cumen
- 2 tsp of Dried Oregano
- 1 tsp of Kosher Salt
- 12 oz of Chorizo
- 1 medium Spanish Onion – diced
- 2 cups of cooked Chicken Breasts – chopped
- 1 package of flour tortillas
- 1 package of Chihuahua Cheese – shredded
- Sour Cream – optional
- Pico de Gallo – optional
Heat the oven to 400 degrees
Homemade Enchilada Sauce
Take three dried Ancho chilies and split them open, taking the seeds and stems out. Quickly roast them in the oven for about 5 minutes to let the oils come out of the chilies.
Put the chilies in hot water and soak for about 15 minutes, until tender. Take them out and dice them.
Take the diced Ancho chilies and the rest of the ingredients and blend them in a blender or food processor until smooth.
Transfer the sauce into a sauce pot and simmer on medium-low, for about 15-20 minutes and set aside.
Heat a large frying pan on medium heat.
Take 12 oz of chorizo out of it’s casing and fry in the pan with diced onion. Break the sausage pieces apart with wooden spoon.
Once the chorizo has fried and oils have come out (about 10 minutes), add the chopped chicken breasts and toss in with the chorizo. Turn the heat off.
Take a baking dish and laddle some sauce on the bottom of the dish to prevent the tortillas from sticking to the bottom during baking.
Take your flour tortillas and add about 2 tablespoons of the filling, a sprinkle of Chihuahua cheese, roll tightly and line them up, side by side in the baking dish.
Once you have filled the baking dish, pour the remaining Homemade Enchilada Sauce and top with remaining Chihuahua cheese and bake for about 20-30 minutes, until the cheese has melted and formed a nice golden crust.
Take out of the oven, let cool for about 5 minutes and serve with Mexican rice and/or beans and all your favorite toppings.