Chicken Enchiladas with Spicy Chorizo | Mark Waltrip

Ingredients

• 4 pieces of chicken with skin and bones intact
• 1/2 white onion, cut in quarters
• 1/2 white onion, minced
• 3 Serrano peppers sliced thin
• 2 cloves garlic, smashed
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1 tablespoon canola or safflower oil
• 1/4 lb Mexican chorizo, casing removed & crumbled
• 1 14 oz can chopped tomatoes, drained
• 1 teaspoon oregano
• 2 bay leaves
• 4 chipotles diced
• 1 tablespoon taco seasoning mix (see recipe)
• 1 tablespoon of Chipotle sauce from the can
• 6 soft tortilla shells