Gluten Free Chorizo Enchiladas (picture of Rachel Ray's Chicken and Chorizo Spanish Enchiladas - recipe adapted)

3 packages (five links each) fresh Chorizo sausage
2 heaping Tbsp. minced garlic
2 heaping Tbsp. sofrito criollo
1 can chicken stock
2 cans diced tomatoes
2 packets taco seasoning mix
2 Tbsp. chili seasoning (in a tube sold in produce)
4 c. shredded cheese
olive oil to brown sausage
18 gluten free tortillas

Remove casing and break chorizo into small pieces. Brown using olive oil (if needed) and drain on paper towels. Mano chorizos are so greasy, you don’t need to add oil.

In remaining oil in skillet, saute garlic, sofrito, and taco seasoning 2 to 3 minutes. Add tomatoes, chicken stock , and chili. Cook 15-20 minutes. Blend with immersion blender prior to using.
Spray lasagne pan with cooking spray. Place about 1/3 of the sauce in the bottom of dish to get ready to layer enchiladas.

Add to chorizo which has been drained and dried in your food processor. Pulse until finely chopped.

In a large bowl, mix chorizo and 3 c. shredded cheese.
Heat tortillas a couple at a time.
Lay out on cutting board. Place a few spoons of chorizo mixture in center and roll.

Place in prepared lasagna pan. Continue until you have one layer.
Spoon sauce over and repeat second layer, ending with lots of sauce!
Any leftover chorizo mixture can be pushed down in the sides of the dish before pouring over the last layer of sauce.
At this point, you can cover and refrigerate.

The night you are having the enchiladas, preheat oven to 400.

Place uncovered pan into oven. Cook 30-35 minutes.

Sprinkle with remaining cheese and cook 5 minutes more until melted.

I served this with yellow rice and black beans. It was a birthday celebration for my daughter Olivia, so we forgot to take a picture of a plate or the finished dish, so I had to borrow the one they had with Rachel Ray’s recipe on Food Network.