Make the enchilada sauce: In a blender or food processor, combine garlic, onion, chilis, peppers, sun-dried tomatoes, fire-roasted tomatoes, oregano, oil, broth and salt.
Heat 1 Tbsp oil in a large skillet over medium-high heat. Cook chorizo and chicken together until chorizo is cooked through. Add 1/3 of the enchilada sauce.
Brush tortillas with remaining olive oil. In a large skillet over medium heat, warm tortillas on each side until lightly brown.
Spoon filling into tortillas, roll up and place in a 9x13” baking pan. Top with remaining enchilada sauce and shredded cheese.
Cover and cook 30-35 minutes, then remove cover, top with Queso Fresco and bake until cheese is melted. If desired, garnish with cilantro and avocado. Serve with sour cream.
Vegan version: Replace chorizo with 15 oz refried black beans and 20 oz meatless chicken. Top with vegan cheese shreds.
4-6 Servings
19 Ingredients
INGREDIENTS LIST
