Heat a drizzle
of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain
from the pan, but reserve the drippings
at the bottom.
To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions
and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer
to thicken the sauce, about 15 minutes.
Pour about one-third to one-half of the sauce into a large casserole dish.
Combine the cooled down chorizo
with the chicken, half the manchego and pepper Jack cheese
, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish
, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
To serve, preheat the oven to 400 degrees F. Bake the enchiladas
from room temperature until hot through and brown and bubbly, 35 to 45 minutes.