Spanish Chicken and Chorizo ​​Enchiladas

Ingredients:

• Olive oil for drizzling + 2 tbsp.
• 340 g Spanish chorizo, diced
• 4 crushed cloves of garlic
• 2 fresh chili peppers, such as jalapeños or Fresnos, seeded and finely chopped
• 1 bay leaf
• 1 large Spanish onion, chopped
• 1.5 cups chicken broth
• 1.5 tsp paprika
• 1 can (900 g) of canned fire-roasted tomatoes
• 1 can (220 g) of tomato sauce or 1 cup of passata or tomato puree
• A pinch of ground cinnamon
• 1/2 cup chopped large Spanish olives with pimento pepper
• 2 cups boiled chicken, chopped
• 2 cups grated Manchego cheese
• 1 cup grated Pepper Jack cheese
• 0.5 cup finely chopped fresh parsley leaves
• 8 wheat tortillas (20 cm), fried in a dry frying pan or on a gas burner

Preparation:

1. Heat olive oil in a large skillet over medium-high heat. Fry the chorizo ​​and drain with a slotted spoon on paper towels. Let cool. Drain any fat from the skillet, reserving some at the bottom.
2. Add 2 tablespoons of olive oil to the skillet. Add the garlic, chili, bay leaf, onion, salt, and pepper and cook until softened, 6–7 minutes. Add the chicken broth, paprika, tomatoes, tomato sauce, and cinnamon. Simmer until the sauce thickens, about 15 minutes.
3. Pour about a third to half of the sauce into a large baking dish.
4. Combine the cooled chorizo ​​with the chicken, half the Manchego and Pepper Jack, parsley, and olives. Wrap the filling in toasted tortillas and place in a baking dish, drizzle with the remaining sauce, and sprinkle with cheese. If making ahead, refrigerate the enchiladas at this point.
5. To serve, preheat oven to 200°C (400°F). Bake enchiladas until heated through, golden brown, and bubbly, 35–45 minutes.