Chicken and Chorizo Spanish Enchiladas

Name: Chicken and Chorizo Spanish Enchiladas
Ingredients: EVOO for drizzling, plus 2 tablespoons; 12 ounces Spanish chorizo, removed from casings and diced; 4 cloves garlic, chopped; 2 fresh chiles, such as jalapeno or Fresno, seeded and chopped; 1 bay leaf; 1 large Spanish onion, chopped; Salt and freshly ground black pepper; 1 1/2 cups chicken stock; 1 1/2 teaspoons paprika, half a palmful; One 32-ounce can fire roasted tomatoes; One 8-ounce can tomato sauce or 1 cup passata or tomato puree; A pinch ground cinnamon; 1/2 cup chopped large Spanish olives with pimientos; About 2 cups poached chicken, pulled or chopped into bite-size pieces; 2 cups shredded manchego cheese; 1 cup shredded Pepper Jack cheese; 1/2 cup fresh flat-leaf parsley leaves, finely chopped; Eight 8-inch flour tortillas, charred in dry pan or over flame on gas burners