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Chicken and Chorizo Enchiladas
...in your mind.
Chicken and Chorizo Enchiladas

Chicken and Chorizo Enchiladas

Makes 8 enchis

Ingredients

  • 1 teaspoon each granulated garlic, cumin, onion powder and chipotle chili powder
  • Oil
  • 2 large boneless, skinless chicken thighs
  • 1/2 yellow onion, diced
  • 1/2 pound pork chorizo
  • 4 ounces diced green chilies
  • 1/3 - cup green salsa
  • 8 - taco size flour tortillas
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 1.5 cups Monterey Jack cheese, shredded
  • Cilantro for garnish

Directions

  1. Preheat grill to high
  2. Combine garlic, cumin, onion and chili powder in a small bowl, mix well
  3. Lightly oil thighs, and season both sides generously with the mix – you won’t use quite all of it
  4. Oil grill and cook thighs until beautifully charred and about 175 degrees – 7 to 10 minutes, remove and let cook slightly, then cut into small pieces
  5. While they cook, heat a large pan, add a tablespoon of oil and put in onion
  6. Cook until just softened, 3-4 minutes then add the chorizo
  7. Mix chorizo and onion, and cook until chorizo is done, or about 7 minutes – put into a large bowl and add the chicken, green chilis and green salsa – mix well to combine everything
  8. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.
  9. Moisten both sides of a tortilla under running water (to make the pliable), lay on the counter and put approximately 1/8 of chicken mixture in each tortilla and roll up
  10. Place all 8 side by side in dish, seam side down, sprinkle with the cheese, and pour remaining cream over top.
  11. Bake at 350 for 30 minutes, or until gorgeous, golden brown and bubbly
  12. Seve with chopped cilantro
Chicken and Chorizo Enchiladas

Chicken and Chorizo Enchiladas

Makes 8 enchis

Ingredients

  • 1 teaspoon each granulated garlic, cumin, onion powder and chipotle chili powder
  • Oil
  • 2 large boneless, skinless chicken thighs
  • 1/2 yellow onion, diced
  • 1/2 pound pork chorizo
  • 4 ounces diced green chilies
  • 1/3 - cup green salsa
  • 8 - taco size flour tortillas
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 1.5 cups Monterey Jack cheese, shredded
  • Cilantro for garnish

Directions

  1. Preheat grill to high
  2. Combine garlic, cumin, onion and chili powder in a small bowl, mix well
  3. Lightly oil thighs, and season both sides generously with the mix – you won’t use quite all of it
  4. Oil grill and cook thighs until beautifully charred and about 175 degrees – 7 to 10 minutes, remove and let cook slightly, then cut into small pieces
  5. While they cook, heat a large pan, add a tablespoon of oil and put in onion
  6. Cook until just softened, 3-4 minutes then add the chorizo
  7. Mix chorizo and onion, and cook until chorizo is done, or about 7 minutes – put into a large bowl and add the chicken, green chilis and green salsa – mix well to combine everything
  8. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.
  9. Moisten both sides of a tortilla under running water (to make the pliable), lay on the counter and put approximately 1/8 of chicken mixture in each tortilla and roll up
  10. Place all 8 side by side in dish, seam side down, sprinkle with the cheese, and pour remaining cream over top.
  11. Bake at 350 for 30 minutes, or until gorgeous, golden brown and bubbly
  12. Seve with chopped cilantro