Chicken Chorizo & Roasted Vegetable Enchilada Stack* Recipe
Make Chicken Chorizo & Roasted Vegetable Enchilada Stack* Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Roasted Vegetables
For the Chicken and Chorizo Filling
For Assembly
Method
Roasting the Vegetables
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Vegetables
Chop the bell peppers, zucchini, and red onion into bite-sized pieces.
- 3
Toss with Olive Oil
In a large bowl, combine the chopped vegetables, olive oil, salt, and black pepper. Toss until the vegetables are well coated.
- 4
Roast the Vegetables
Spread the vegetables in a single layer on a baking sheet and roast in the oven for about 20 minutes, or until they are tender and slightly charred.
Preparing the Chicken and Chorizo Filling
- 5
Cook the Chorizo
In a large skillet over medium heat, add the chorizo and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 6
Add Garlic and Spices
Add the minced garlic, cumin, chili powder, and salt to the skillet. Cook for another 2-3 minutes until fragrant.
- 7
Combine with Chicken
Stir in the shredded chicken and mix well until heated through. Remove from heat.
Assembling the Enchilada Stack
- 8
Layer the Tortillas
In a 9x13 inch baking dish, spread a thin layer of enchilada sauce on the bottom. Place 3 corn tortillas over the sauce.
- 9
Add Filling and Cheese
Spread half of the chicken and chorizo mixture over the tortillas, followed by a layer of roasted vegetables and a sprinkle of shredded cheese.
- 10
Repeat Layers
Repeat the layering process with another 3 tortillas, the remaining chicken and chorizo mixture, the rest of the roasted vegetables, and more cheese.
- 11
Final Layer
Top with the last 3 tortillas, pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
Baking
- 12
- 13
Serve
Let it cool for a few minutes before slicing and serving. Enjoy your Chicken Chorizo & Roasted Vegetable Enchilada Stack!
