Chicken & Chorizo Creamy Enchiladas
I really love enchiladas. I make them quite often, but usually I make them some different ways based on what I have on hand. So sometimes it’s ground beef, sometimes it’s pork and sometimes it is chicken. I will do red sauce, green sauce, cheese sauce or cream sauce. Flour or corn tortillas will work. Or, have you seen those “golden blend” tortillas that are corn and flour combined for the best of both worlds? Chicken & Chorizo Creamy enchiladas may have been the greatest version of “what’s in the kitchen” enchiladas I have ever made. Seriously, you have got to try them.
Enchiladas are something you can make ahead of time or in bulk batches so you have on hand for those extra busy nights. You can make them in disposable foil pans so that you can put them in the freezer. While you can precook the enchiladas (and cool them) before putting in the freezer, it is not necessary. All of the components are cooked when you build the dish so you do not have to worry about it not getting cooked through. Enchiladas are so easy to put together, it is simple to make a second tray for the freezer.
Substitutes and Variations:
I like to use chorizo crumbles but they aren’t the easiest to locate in all stores. You can usually find them near the breakfast meats (like breakfast sausage and bacon). You can also just buy the tubes of ground chorizo and cook it up yourself to add in. You can also just make this with chicken and skip the chorizo. If jalapenos are too spicy for your crew, you can swap out for diced green chiles.
Suggestions for Sides:
If you haven’t tried it yet, serve up my Mexican Street Corn Salad is with these enchiladas. The two recipes will go together so well. You get the melty cheesy goodness of enchiladas and the bright crunchy goodness of the corn salad.
Tools that may make this recipe easier:
You can use a glass or ceramic 13×9 dish for this recipes. You can also make clean up a breeze and make it in a disposable baking dish. Either one will be fine. You will need a good strong whisk – to get the sour cream to fully incorporate into a smooth sauce.
Now Let’s Get Cookin’!
Chicken & Chorizo Creamy Enchiladas
Equipment
Ingredients
- 12 10 inch Tortillas flour, corn or flour & corn blend
- 1 cup Mexican Blend Cheese finely shredded
- 6 Green Onions chopped, divided
- 2 cups Chorizo Crumbles about 1 pound
For the Chicken
- 1½ lb Chicken Breast boneless, skinless
- 2 tbsp Oil
- 2 tbsp Taco Seasoning see recipe below
For the Sauce
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 4 tsp Cornstarch
- 3 cups Chicken Broth
- 16 oz Sour Cream
- 1 4oz can Diced Jalapenos
Instructions
- Preheat oven to 400degF.
- Spray each piece of chicken with oil then sprinkle with taco seasoning. Place on a baking rack over a parchment paper covered baking sheet. Bake in the oven for 25 minutes.
- In another sauce pan over medium heat, add butter. In a small bowl, whisk together cornstarch, seasonings and chicken broth. Stir broth into melted butter and next whisk in sour cream. Once combined, add jalapenos and cook for 5 minutes, stirring occasionally. Sauce should begin to thicken.
- Remove chicken from oven and chop into small pieces. Combine in a bowl with ¾ of the green onions and chorizo.
- Ladle a thin layer of sauce into a 13×9 baking dish. Fill each tortilla with a portion of the cooked chicken mixture and roll it up. Line tortillas up in the baking dish. Poor remaining sauce evenly over top of tortillas. Sprinkle with cheese and remaining green onions. Bake in oven for 30 minutes. Let sit at least 5 minutes before serving.
Notes
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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