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Chicken & Chorizo Spanish Enchiladas

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“Recipe adapted from Rachael Ray on BF is still talking about it a week later!”
1hr 30mins

Ingredients Nutrition


  1. Brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. Reserve two tablespoons grease from the pan and add bell peppers. Saute until browned and softened, about five minutes.
  2. To the pan, add 2 tablespoons olive oil. Add the garlic, chiles, bay leaf, onions, paprika, cinnamon and salt and pepper. Cook to soften, about 6 to 7 minutes. Add the chicken stock, tomatoes, tomato sauce and simmer to thicken the sauce, about 15 minutes.
  3. Pour about one-third to one-half of the sauce into a large casserole dish.
  4. Combine the cooled down chorizo with the chicken and half the cheese. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese.
  5. To serve, preheat the oven to 400 degrees F. Bake the enchiladas funtil hot through and brown and bubbly, 35 to 45 minutes.

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