• Lydia

Ancho Chili Chicken & Chorizo Enchiladas



These enchiladas are "the best enchiladas I've ever had," according to my husband. Even though every meal I feed him ends with "that was the best meal I've ever had," these enchiladas truly are outstanding.


I took two recipes from Big Girls Small Kitchen, combined them together, and added my own spin on it.


Additional Ingredients needed (not in marinade or sauce)

  • 2 cups shredded cheese (cheddar and pepper-jack)

  • 1/2 lb chorizo sausage

  • fresh tomatoes, cilantro, & avocado for serving


Ancho Chili Chicken Marinade

  • 1 Tbsp ancho chili powder

  • 1/2 lime, juiced

  • 1 Tbsp dijon mustard

  • 1 Tbsp olive oil

  • 1 tsp salt

  • 2 cloves garlic, minced

  • 1.5 lbs boneless skinless chicken breast

Preheat oven to 350.

Combine first 6 ingredients in medium mixing bowl, add chicken and toss until coated. Let sit in fridge for at least 15 minutes, or up to 1 day.

When ready to cook chicken, brown each side in cast iron for 2 minutes, then transfer to oven and bake for 30 minutes (until internal temperature reaches 165). Set aside.


Cook 2 chorizo sausage links with casings removed. Set aside.


Green Enchilada Sauce

(this is pretty spicy. If you want less heat, use 1 jalapeno instead.)

  • 2 Tbsp butter

  • 2 jalapenos, seeded and diced small

  • 3 cloves garlic, minced

  • 1 1/2 cup chicken stock (or veggie)

  • 2 Tbsp flour

  • 1/2 cup green salsa or 1 can green chilis

  • 1 cup sour cream

  • 1 Tbsp cumin

  • 1 tsp chili powder

  • salt to taste


Melt 2 Tbsp butter in medium skillet, add diced jalapenos and minced garlic. Cook for 5 minutes then add 2 Tbsp flour, and mix constantly until smooth. Add 1.5 cup stock and stir until thickened. Turn off heat, add sour cream, green salsa, cumin, chili powder and salt. mix. Set aside. If you want a smoother sauce, you can transfer to blender and puree. I like the chunks.



Assembling Enchiladas


Pour some enchilada sauce in bottom of baking dish, just enough to coat. Shred chicken and place in bowl with cooked chorizo. Put chicken/chorizo mixture in center of tortilla, roll up and place seam side down in baking dish. Continue till all of the meat is used up. Pour rest of enchilada sauce on top, then cover with shredded cheddar and pepper-jack cheese.



Return to oven and bake for 30-35 more minutes, until cheese is bubbly and a little bit browned. Top with tomatoes, cilantro, and avocado. Enjoy!



*workout option: Do 20 squat jumps, 25 donkey kicks, and 20 sumo squats after each step. (should do 3 reps)






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