18 Ingredients
  • EVOO for drizzling, plus 2 tablespoons
  • 12 ounces Spanish chorizo, removed from casings and diced
  • 4 cloves garlic, chopped
  • 2 fresh chiles, such as jalapeno or Fresno, seeded and chopped
  • 1 bay leaf
  • 1 large Spanish onion, chopped
  • Salt and freshly ground black pepper
  • 1 1/2 cups chicken stock
  • 1 1/2 teaspoons paprika, half a palmful
  • One 32-ounce can fire roasted tomatoes
  • One 8-ounce can tomato sauce or 1 cup passata or tomato puree
  • A pinch ground cinnamon
  • 1/2 cup chopped large Spanish olives with pimientos
  • About 2 cups poached chicken, pulled or chopped into bite-size pieces
  • 2 cups shredded manchego cheese
  • 1 cup shredded pepper Jack cheese
  • 1/2 cup fresh flat-leaf parsley leaves, finely chopped
  • Eight 8-inch flour tortillas, charred in dry pan or over flame on gas burners
Nutrition
959
48% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

93% 60

Saturated

118% 24

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 7

Carbs

20% 59

Carbs (net)

- 51

Fiber

35% 9

Sugars

- 15

Sugars, added

- 0

Protein

96% 48

Cholesterol

48% 145

Sodium

82% 1969

Calcium

65% 647

Magnesium

27% 109

Potassium

44% 1524

Iron

46% 8

Zinc

39% 6

Phosphorus

98% 685

Vitamin A

30% 269

Vitamin C

82% 49

Thiamin (B1)

111% 2

Riboflavin (B2)

49% 1

Niacin (B3)

66% 13

Vitamin B6

50% 1

Folate equivalent (total)

46% 185

Folate (food)

- 75

Folic acid

- 65

Vitamin B12

30% 2

Vitamin D

0% 1

Vitamin E

30% 6

Vitamin K

130% 104
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