Chicken and Chorizo Spanish Enchiladas

Ingredients

• 2 cups into bite-size pieces chopped
• 1  bay leaf 
• 8 ounce tomato sauce canned
• 1.5 cups chicken stock see 
• 2  chiles fresh such as jalapeno or fresno, seeded and chopped
• 6 servings evoo for drizzling, plus 2 tablespoons
• 32 ounce canned tomatoes fire roasted canned
• 0.5 cup flat-leaf parsley leaves fresh finely chopped
• 4 cloves garlic chopped
• 1 pinch ground cinnamon 
• 2 cups manchego cheese shredded
• 0.5 cup olives spanish with pimientos chopped
• 1 large onion spanish chopped
• 1.5 teaspoons paprika 
• 1 cup pepper jack cheese shredded
• 6 servings salt and pepper black freshly ground
• 12 ounces chorizo diced spanish
• 8  over flame on gas burners dry

Equipment

• frying pan
• paper towels
• oven
• casserole dish
• slotted spoon

Directions

1. Watch how to make this recipe.
2. 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.
3. Drain the grease from the pan, but reserve the drippings at the bottom.
4. To the pan, add 2 tablespoons EVOO, 2 turns of the pan.
5. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes.
6. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
7. Pour about one-third to one-half of the sauce into a large casserole dish.
8. 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.
9. To serve, preheat the oven to 400 degrees F.
10. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.