Chicken and chorizo enchiladas

Mix a rub of chipotle chili powder, a little cumin, garlic powder, onion powder and BFF seasoning.

Oil the chicken thighs and season liberally on both sides.

Grill on a hot, oiled grill, turning a couple of times for marks, until done; about three more minutes after the last flip.

In a hot pan with oil, flatten the chorizo and cook about five minutes until done; it does not change color much.

Push the chorizo aside, add a little more oil and the diced onion; cook until softened, then mix together and let cool.

Combine the chorizo and onion with the chopped chicken and its juices, the diced green chilies and the green salsa.

Wet the tortillas under the tap to make them pliable, fill and roll.

Put a small layer of whipping cream in the dish, lay the enchiladas seam side down, top with shredded Monterey Jack and more whipping cream.

Bake at 350 until brown and bubbly, about 30 minutes.

Serve with a little cilantro.