Heat oil in skillet over medium heat for 1-3 minutes. Drain corn. Pat dry with paper towels. Add corn to skillet in single layer. Cook w/o stirring 5 minutes Remove from heat and put corn in batter bowl. Dice onion and bell pepper. Set aside 1/4 cup of pepper for later. Cut tortillas into 1 inch squares. Add chorzo to skillet. Cook 3-4 minutes over medium heat breaking into crumbles. Add onion and remaining peppers. Cook an additional 3-4 minutes. Add 1/2 of tortilla squares, chicken, and enchilada sauce to skillet. Bring to simmer. Cook 2 minutes. Remove from heat. Top with remaining tortillas, cheese, corn, and reserved bell pepper. Cover and let stand 5 minutes. If desired top with snipped cilantro.
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1 teaspoon paprika (smoked if you have it)

1 tablespoon olive oil

1 package Bean’s Chicken Chorizo Sausage, sliced

1 onion, diced

¾ lb fresh tomatoes, chopped

2 cans (16 oz) butter beans, not drained

2 cloves garlic, chopped

4 tablespoons fresh parsley, chopped

¼ teaspoon ground thyme (or 1 teaspoon fresh)

1 bay leaf

½ teaspoon salt

¼ teaspoon pepper

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Sprinkle the chicken pieces with paprika. Heat olive oil in a heavy pot and cook over medium heat, stirring until the chicken is browned. Remove the chicken and add the chorizo and onion to the pot. Cook over low heat for 5 minutes. Add garlic & parsley. Cook & cover gently for 10 minutes. Add the tomatoes, beans, chicken, thyme and bay leaf. Simmer for about 30 minutes. Remove lid and cook another 15 minutes, until thick & rich. Serves 4.