SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE
This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) NOTE on adding water to salsa: My salsa was VERY thick and adding the water made it much better when baked; if your salsa is a very runny one already, do not add the water!
Provided by French Tart
Categories One Dish Meal
Time 55m
Yield 1 Enchilada Casserole, 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
- Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
- Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.
- Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).
- Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.
- Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.
- To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.
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Asfa Asfa
[email protected]This casserole was a bit too spicy for my taste, but my husband loved it. I think next time I'll use less chorizo or add some sour cream to tone down the heat.
EDDAOUDI PRODUCTIONS
[email protected]I've made this casserole twice now and it's always a hit! It's easy to make and the flavors are amazing. I love the combination of the smoky chicken and chorizo with the enchilada sauce. I would definitely recommend this recipe to anyone looking for
Lusanda Sibidla
[email protected]This casserole was delicious! The chicken and chorizo were cooked perfectly and the enchilada sauce was flavorful and cheesy. I would definitely recommend this recipe to anyone looking for a delicious and easy Mexican dish.
Kiara Aiawa
[email protected]I made this casserole for a potluck and it was a big hit! Everyone loved it. I especially liked the smoky flavor of the chicken and chorizo. I will definitely be making this again.
Levi Sinner
[email protected]This casserole was a bit too spicy for my taste, but my husband loved it. I think next time I'll use less chorizo or add some sour cream to tone down the heat.
Malindu Lakshan
[email protected]I've made this casserole twice now and it's always a hit! It's easy to make and the flavors are amazing. I love the combination of the smoky chicken and chorizo with the enchilada sauce. I would definitely recommend this recipe to anyone looking for
Tariq Iqbal
[email protected]This casserole was delicious! The chicken and chorizo were cooked perfectly and the enchilada sauce was flavorful and cheesy. I would definitely recommend this recipe to anyone looking for a delicious and easy Mexican dish.
Maria Mika
[email protected]I made this casserole for a potluck and it was a big hit! Everyone loved it. I especially liked the smoky flavor of the chicken and chorizo. I will definitely be making this again.
bodiwan kanobi (PaSt Cr1t1cAl X)
[email protected]This casserole was a bit too spicy for my taste, but my husband loved it. I think next time I'll use less chorizo or add some sour cream to tone down the heat.
Nero Palma
[email protected]I've made this casserole twice now and it's always a hit! It's easy to make and the flavors are amazing. I love the combination of the smoky chicken and chorizo with the enchilada sauce. I would definitely recommend this recipe to anyone looking for
MI IDRIS SHEIKH
[email protected]This casserole was delicious! The chicken and chorizo were cooked perfectly and the enchilada sauce was flavorful and cheesy. I would definitely recommend this recipe to anyone looking for a delicious and easy Mexican dish.
Victor Clichenko
[email protected]I made this casserole for a party and it was a big success! Everyone loved it. I especially liked the smoky flavor of the chicken and chorizo. I will definitely be making this again.
More Ara
[email protected]I followed the recipe exactly and it turned out great! The casserole was easy to make and the instructions were clear. I would highly recommend this recipe to anyone looking for a delicious and easy Mexican dish.
Fancy Long
[email protected]This casserole was a hit with my family! The chicken and chorizo were perfectly cooked, and the enchilada sauce was flavorful and cheesy. I will definitely be making this again.