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Home » Cookbooks » Chicken and Chorizo Enchiladas | Enchiladas Callejeras | Enchiladas: Aztec to Tex-Mex

Chicken and Chorizo Enchiladas | Enchiladas Callejeras | Enchiladas: Aztec to Tex-Mex

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I was provided a copy of the book Enchiladas: Aztec to Tex-Mex by the lovely folks at Trinity University Press so I can bring you this truly excellent recipe for chicken and chorizo enchiladas.

I was not compensated in any other way for this post.a platter of chicken and chorizo enchiladas

What You'll Find in This Post Click to view ToC
1 Enchiladas
2 Enchiladas: Aztec to Tex Mex
3 Chicken and Chorizo Enchiladas (Enchiladas Callejeras)
4 Chicken and Chorizo Enchiladas (Enchiladas Callejeras)
4.1 Ingredients
4.2 Instructions
4.3 Notes
4.4 Recommended Products

Enchiladas

The first time I ever had enchiladas, I was at my friend Debbie’s house. I was already out of college–obviously, I led a very sheltered life–and Debbie was Totally Grown because she had a cookbook out of which she chose the recipe for creamy chicken enchiladas. I’m pretty sure you’ve had something like it, if not the exact same recipe, before. Let’s revisit that dish later, shall we? Just keep it in mind for now.

According to the authors of the book Enchiladas: Aztec to Tex-Mex, Cappy Lawton and Chris Waters Dunn, the term enchilada means to season with chiles or to “chilefy” a food.

Therefore, chile peppers in some form must be present in order for a food to be called an enchilada. Further, Lawton and Dunn contend that enchiladas are always made with corn tortillas and while they may be unfilled, they are never “un-sauced.” And, if the recipe for chicken and chorizo enchiladas (enchiladas callejeras) is any indication, real, authentic enchiladas are completely delicious.

The basic components of any enchilada

  • sauce
  • filling
  • the assembly itself
  • garnish

The authors suggest reading the introductory chapters on Ingredients and Fundamentals–which are very well-written and thorough–to gain a better understanding of how enchiladas are made and how to make the individual components before attempting the recipes in subsequent chapters.

I concur.

It’s not that enchiladas are fussy to make, but if you’re not familiar with the process (I wasn’t), it is well worth taking the time to read up on all the techniques and workflow before getting started.

cover of the book Enchiladas: Aztec to Tex Mex

Enchiladas: Aztec to Tex Mex

Here are the Recipes Chapters with representative recipes:

  • Accompaniments/Guarniciones: Pico de Gallo, Black Bean Relish, Nopalito Salad, Salsa Cruda (Tomatillo and Avocado Salsa)
  • Pork/Carne de Cerdo Enchiladas: Enchiladas del Suelo (Sinaloa Style Enchiladas filled with chorizo, green onions, tomato and queso fresco), Enchiladas Regias (filled with chorizo and shredded pork and topped with a deeply flavored “regal” ancho chile sauce), Enchiladas Verdes de Tlaxcala (creamy pork shoulder filling with tomatillo sauce)
  • Beef/Carne de Res Enchiladas: Enchiladas Norteñas (skirt steak and chile filling with a tomato and red  sauce), Enchiladas Ropa Vieja (brisket, chile and tomato filling with a sauce that echoes those flavors), Enchiladas de Barbacoa (beef tongue and cheek–and cheek is some of my favorite!–with red jalapeño sauce)
  • Poultry/Pato y Pollo Enchiladas:  Enchiladas de Mole Rojo (shredded chicken with red mole sauce), Enchiladas de Pato (duck confit with a tomato-based sauce),Enchiladas Tapatias (shredded chicken with an ancho chile sauce), Enchiladas Callejeras (shredded chicken enchiladas topped with a chorizo, potato and carrot “hash”)
  • Seafood/Mariscos Enchiladas: Enchiladas de Atún (oil-packed tuna “salad” with a smoky “clamato” type sauce), OPen-Faced Shrimp Enchiladas (tortillas topped with romaine dressed with smoky citrus ginger vinaigrette and fried shrimp), Enchiladas de Langosta (beer-poached lobster and poblano filling with poblano cream sauce and sauteed corn)
  • Dairy/Lácteos Enchiladas: Papadzules (Chopped egg filling with pepita and chile-tomato sauces),Enchiladas Rojas de Queso (cheese and chipotle filled and topped enchiladas), Enchiladas de Santa Clara (cheese enchiladas with a chile egg enchilada sauce)
  • Vegetable/Verdura Enchiladas: This chapter starts with recipes for Poblano Cream Sauce and Chipotle Sauce that are used with several of the vegetarian options, including (Enchiladas Berenjenas (in which eggplant is rolled up like a tortilla, filled with summer squash and cheese and topped with the poblano cream sauce), Enchiladas de Camote (sweet potato filling with chipotle sauce), and Enchiladas de Nopales (nopales {cactus}, egg and pico de gallo filling with chipotle sauce, garnished with black bean relish and queso fresco)
  • Tex-Mex Enchiladas: Apparently all Tex-Mex Enchiladas are sauced with Ancho Chile Gravy, which I believe is what most Americans think of as enchilada sauce (roux thickened ancho chile-based sauce seasoned with cumin and garlic). This chapter starts with a very intense-sounding ancho chile gravy that yours truly will be making a vat of very soon. Representative recipes include Tex-Mex Beef Enchiladas, Chicken Enchiladas, Cheese Enchiladas and Brisket Enchiladas (including a recipe for making the brisket, complete with wet and dry rubs)

The last section includes

  • a bibliography
  • recipe sources
  • a glossary of Spanish terms
  • the story of how Cappy Lawton came to own and operate La Fonda on Main as a restaurant offering not only Tex-Mex cuisine but cuisine representative of the interior of Mexico.

overhead shot of a platter of enchiladas, a cutting board with cotija cheese, a lime segment, and cilantroI have to tell you, reading this book has been a revelation.

Had you asked me to describe enchiladas before reading Enchiladas: Aztec to Tex-Mex, I would have described something similar to the the enchiladas from the Tex-Mex chapter: a casserole of tortillas rolled around a cheesy-meaty filling, smothered in red chile sauce and more cheese and baked.

Or I might even have mentioned the creamy chicken enchiladas that Debbie made years ago. The only chile that finds its way into that version is a small can of diced green chiles.

While I love the creamy, fatty, chicken and cheese retro-casserole vibe of that dish, I have discovered that there is a whole world of lighter, intensely-flavored and creative takes on enchiladas, and I sort of want to try them all.

a platter of mexican food topped with pickled jalapenos, lime, crema, cilantro, and cotija cheeseIf you have one takeaway from this post (aside from the chicken and chorizo enchiladas recipe because Lord, They Are Delicious), it’s that all enchiladas are made with corn tortillas.

If you see a recipe for the Tex-Mex version–or any version–that calls for flour tortillas, just use corn tortillas instead. It’s a simple swap if you want to be

  1. a)authentic
  2. b)gluten-free.

Incidentally, every single recipe in this book is gluten-free except for the Tex-Mex Enchiladas recipe based on ancho chile gravy.

To make that gravy gluten-free, sub corn starch or some other starch thickener for the flour called for in the book.

Chicken and Chorizo Enchiladas (Enchiladas Callejeras)

enchiladas with a printed sheet of paper about the book Enchiladas: Aztec to Tex Mex

I have made the chicken and chorizo enchiladas twice. The first time was a huge production wherein I

  • made the enchilada sauce
  • poached and shredded the chicken for the filling
  • cooked potatoes and carrots and then made them into a chorizo-based hash
  • assembled and garnished the enchiladas.

It took forever and ever.

And no, I didn’t read the introductory chapters first. I am bad.

Regardless of the time involved, they were incredibly good.

The second time I made them, I already had the sauce and the rest of the components on hand and just had to reheat everything before assembling and garnishing.

This took considerably less time than the first time so I will suggest to you that if you want to make chicken and chorizo enchiladas (and you really should. Oh my), you make the components ahead of time, or at least some of them.

Whether you make them all on one day as part of a marathon process like I did the first time, or whether you assemble them from components you wisely made ahead, you are going to love these enchiladas.

The chicken itself is mild, but the chile sauce-dipped and briefly fried corn tortillas along with the chorizo from the hash and the pickled jalapeno garnish bring enough heat that even spicy food lover The Beloved didn’t even consider adding hot sauce.

The dish is filling but not heavy, colorful and flavorful, and worthy of guests. I wouldn’t blame you if you don’t want to share.

I’d make the entire dish again in a hot minute, and I’m just as likely to make the chorizo hash and serve it with eggs. Wrapped in a tortilla. Corn, of course!

I expect by now you’ll want to make these, so here’s the recipe.

Reprinted from Enchiladas: Aztec to Tex-Mex Copyright © 2015 by Cappy Lawton and Chris Waters Dunn. published by Trinity University Press. 

Click here to see a video preview of the book (they also give a shout out to the enchiladas callajeras I made. Dang, y’all, seriously. Get in the kitchen!) as well as a great video on making homemade corn tortillas.

Continue to Content
Chicken and Chorizo Enchiladas (Enchiladas Callejeras)

Chicken and Chorizo Enchiladas (Enchiladas Callejeras)

Yield: 12 enchiladas
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Chicken and chorizo enchiladas (enchiladas callejeras) are full of flavor and are truly authentic Mexican food. The combination of poached chicken wrapped in spicy tortillas, warm chorizo and potato hash and cool Mexican crema, avocado and pickled jalapenos is delectable. It's hard to beat a dish with great textural, flavor and temperature contrasts.
Callejeras are street style enchiladas, often made and sold on the streets in many parts of Mexico. The chicken, chorizo, vegetables, and cheese make these a complete—and substantial—meal.

Ingredients

For the Filling

  • 3 cups (390 grams) poached skinless, boneless chicken, shredded into bite sized pieces (use your favorite method of preparation, moisten with broth, cover, and refrigerate until needed).

For the Sauce (See Note)

  • 4 guajillo chiles, (approximately 35 grams) destemmed, deveined, and deseeded
  • 10 ancho chiles, (approximately 150 grams), destemmed, deveined, and deseeded
  • 1 medium white or yellow onion, , peeled and coarsely chopped
  • 4 cloves garlic, , peeled
  • 2 tablespoons (18 grams) kosher salt
  • 1 cup (237 ml) olive oil

For the Chorizo/Vegetable topping

  • 8 ounces (227 grams) chorizo
  • 1 large Yukon Gold potato, , peeled, medium dice, and simmered until barely tender, 5–7 minutes
  • 1 large carrot, , peeled, medium dice, and simmered until barely tender, 5–7 minutes
  • 1 ⁄2 cup, (65 grams) frozen green peas, defrosted (I totally forgot about the peas and left them out. Sorry peas.)

For the assembly

  • 12 corn tortillas, , preferably a day old

For the Garnishes

  • Crema Mexicana
  • Queso fresco
  • Avocado slices
  • Jalapeño en escabeche, (pickled jalapeños)

Instructions

For the Sauce

  1. Place the prepared chiles a few pieces at a time on a comal (or iron griddle or skillet) over medium heat and dry roast until fragrant, about 30 seconds per side. (See How to Prepare Dried Chiles for detailed instructions).
  2. Place chiles, onion, garlic, salt, and 4 cups (1 liter) hot water in a blender. Let sit for 5 minutes to soften the chiles. With the blender running, add the olive oil in a slow steady stream and process until emulsified.
  3. Strain the sauce into a wide sauté pan over medium heat. Warm through, taste, and adjust seasoning. Cover and set aside (It does not need to be kept warm).

For the Chorizo/Vegetable Topping

  1. Remove the casings and crumble the chorizo into a large sauté pan over medium-high heat.
  2. Cook, stirring frequently to break up the chorizo, until it begins to brown, about 5 minutes.
  3. Add the potatoes and carrots and gently stir to combine. Cook, gently stirring occasionally, until the edges of the potatoes barely begin to brown.
  4. Remove from heat, stir in the peas, cover, and keep warm.

To Assemble the Enchiladas

  1. Gently warm the shredded chicken. Have the topping and garnishes ready and at hand. Warm 4 individual serving plates. Heat a 9-inch (23 cm) nonstick sauté pan over high heat. (The pan with sauce should be nearby.)
  2. Dip a tortilla in the sauce, making sure it’s well coated, place in the hot sauté pan, and quickly sear for about 3 seconds per side—just long enough for the sauce to begin to caramelize.
  3. Place 2 tablespoons shredded chicken on the tortilla, fold in half, and place on an individual serving plate.
  4. Wipe the sauté pan with a paper towel moistened with a little vegetable oil and reheat.
  5. Repeat the process with the remaining tortillas, slightly overlapping the enchiladas on serving plates, 3 per serving.
  6. When the enchiladas are plated, top with a drizzle of crema Mexicana followed by a generous scoop of the chorizo/vegetable mixture and a sprinkle of queso fresco.
  7. Place the avocado slices and jalapeños en escabeche to the side of the enchiladas.

Notes

The sauce recipe yields more sauce than is needed for this recipe. The remaining sauce may be refrigerated for a week or frozen for up to a month.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information
Yield 4 Serving Size 3 enchiladas
Amount Per Serving Calories 1140Total Fat 77gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 54gCholesterol 131mgSodium 2983mgCarbohydrates 64gFiber 12gSugar 13gProtein 50g
© Victor Maldonado/La Fonda on Main
Cuisine: Mexican

Thank you for spending some time with me today. Take care, and have a lovely day.

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Filed Under: Cookbooks, Feature, Meat, Poultry, Recipes

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Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

What Others Are Saying...

  1. Michele Cupp says

    December 30, 2015 at 10:41 am

    I love most all enchiladas, but my favorite is brisket, so I would really look forward to seeing and trying that recipe.

    Reply
    • Jennifer Field says

      December 30, 2015 at 11:13 am

      The Tex-Mex enchilada sauce in this book sounds amazing! Would make a decadent brisket enchilada, Michele! The enchilada sauce for these guys is much thinner than Tex-Mex sauce so it really soaks into and flavors the tortillas, but it’s not really a sauce in the traditional sense–you don’t pour more over the whole thing. I think you’ll really enjoy these “street food enchiladas!” Thanks for stopping in and for commenting. Good luck in the giveaway!

      Reply
  2. Aaron Rishell says

    December 30, 2015 at 11:10 am

    Those look so good! Definitely going to make these.

    Reply
    • Jennifer Field says

      December 30, 2015 at 11:11 am

      It’s a bit of a process, so make some of the components ahead. Assembly is a snap though, and I can’t even tell you how much we enjoyed them. So good! Hope you enter the giveaway as well!

      Reply
  3. La Quinta says

    December 30, 2015 at 11:40 am

    I love all of them but the pork ones

    Reply
    • Jennifer Field says

      December 30, 2015 at 11:42 am

      Yes, I know you don’t eat pork, but fortunately there are so many different kinds to choose from! Thanks for stopping in, La Quinta, and good luck in the giveaway!

      Reply
  4. Christy @ Confessions of a Culinary Diva says

    December 30, 2015 at 9:01 pm

    Oh my! These look & sound amazing. I’m personally blaming you for the addition of this book to me Amazon cart. Happy NewYears!

    Reply
    • Jennifer Field says

      December 30, 2015 at 9:06 pm

      I will totally take that blame–it’s a great book! Good luck in the giveaway, and Happy New Year to you too, Christy! =)

      Reply
  5. Nancy O says

    December 30, 2015 at 11:32 pm

    I love enchiladas!

    Reply
    • Jennifer Field says

      December 30, 2015 at 11:43 pm

      Me too, Nancy, and I’m loving learning about all the different kinds! Good luck in the giveaway!

      Reply
  6. Tara Knott says

    December 31, 2015 at 1:23 am

    My fave have been just regular chicken ones, but the ones with chorizo sound amazing. Thanks for the chance 🙂

    Reply
    • Jennifer Field says

      December 31, 2015 at 11:05 am

      They were incredibly good–the hash alone is worth the price of admission, Tara! lol Good luck in the giveaway, and Happy New Year!

      Reply
  7. Felice says

    December 31, 2015 at 2:39 am

    I am a big fan of chicken, and your photo is so enticing, but it would be great to learn some other recipes too from the book.

    Reply
    • Jennifer Field says

      December 31, 2015 at 11:05 am

      Yes, there are so many kinds to choose from! I can almost guarantee you’ll find many to love in the book, Felice! Good luck in the giveaway!

      Reply
  8. Maureen | Orgasmic Chef says

    January 1, 2016 at 5:52 am

    I think this book is brilliant and I learned more about enchiladas today through this post than I ever have before. I think I love you even more.

    Happy New Year!

    Reply
    • Jennifer Field says

      January 1, 2016 at 1:21 pm

      Oh! Happy New Year, Maureen! Yes, I learned so much too–so much to know! Much love to you and John and the babies in the New Year! xoxo

      Reply
  9. Ben says

    January 13, 2016 at 4:53 pm

    They kinda look like the enchiladas zacatecanas I just ate in Zacatecas. Enchiladas could easily filled a book (I guess they already did!). I want this for dinner now.

    Reply
    • Jennifer Field says

      January 14, 2016 at 1:18 pm

      LOL Yeah, they did! And I still crushing hard on this version–dang they were good! I’m a little jealous you can get authentic enchiladas whenever you want!

      Reply
  10. IGOR @ COOKING THE GLOBE says

    May 5, 2016 at 3:38 am

    These looks amazing! Oh and I love that serving dish!

    Reply
    • Jennifer Field says

      May 5, 2016 at 9:41 am

      They were really so good, Igor. Honestly, I cannot recommend the book highly enough, either! Funny story about the serving paltter:I found it and others like it in various stalls at the huge flea market that runs at the NC Fairgrounds almost every weekend. I thought it would be cool for photos but I had no idea what it is. And it’s a comal for cooking tortillas. I found that out by watching the video embedded in this post. I do love aagical coincidence! I hope you give these enchiladas a try. Honestly, there are quite a few steps, butan, is the end result worth it! Thanks so much for stopping in!

      Reply
  11. Hannah says

    September 10, 2016 at 1:33 pm

    Making these tonight! I have to say that, being from Texas, I never experienced flour tortillas being used for enchiladas until I visited my mother-in-law who was from up North. Even around here, real Tex-Mex doesn’t allow for flour tortillas in enchiladas. It’s very uncommon.

    Reply
    • Jennifer Field says

      September 10, 2016 at 2:12 pm

      You are in for a real treat, Hannah–that hash alone is wonderful, and paired with the chicken filling and all the toppings–it just doesn’t get much better! And yes to corn tortillas all the time (although I did grow up eating more flour ones)! =)

      Reply

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Jenni Field

Hi! I’m Jenni, and I will teach you the “whys” behind the “hows” of cooking and baking. Once you learn those fundamentals, you’ll be more relaxed and more creative in the kitchen. Let me help you be fearless in your kitchen! Read more about me on my About Page.

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