Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole Recipe
    Lost? Site Map

    Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

    Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole. Photo by French Tart

    1/4 Photos of Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    French Tart's Note:

    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 Garlic Roast Chicken (Barefoot Contessa). 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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    Enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 175C/350°F Grease an 8" square or an oval baking dish.
    2. 2
      Mix the cooked chicken and chopped chorizo sausage together, and then set aside.
    3. 3
      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.
    4. 4
      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.).
    5. 5
      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.
    6. 6
      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.
    7. 7
      To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

    Ratings & Reviews:

    • on May 02, 2010

      35

      The flavor on this was EXCELLENT - but adding the water to the salsa mixture made it like soup - the result was soggy tortillas and a weird mouth feel. Next time I dont think I'll add the water to the salsa.... Other than that it was fabulous!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2011

      55

      A great recipe ... used the Mexican chorizo and everything according to the recipe. It turned out perfect. And for those who mentioned soggy tortillas. Please be sure to read the intro which stated that her salsa was very thick. My salsa was average and I did not use the water and it turned out wonderful. I forgot to review this before but I'm making it again this week for a Lady I cook for and I know she will love it. She loves Mexican food. I served it with a small green salad tossed with black beans, cilantro, cucumber, and a light lime vinaigrette.

      It is a wonderful dish. I also added some diced avocado just as a side, it could be a garnish or just a nice side. Very simple.
      Excellent

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2010

      45

      When I made this I bought all of the ingredients from my local mexican produce store..It was the best idea ever!!!! Usually when I make casseroles there are leftovers but with this there was nothing left. I bought the chorizo in sausage form but took it out of its casing. I really think that by doing this it added so much extra flavor to the meat.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

    Advertisement

    Nutritional Facts for Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

    Serving Size: 1 (529 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 791.4
     
    Calories from Fat 388
    49%
    Total Fat 43.1 g
    66%
    Saturated Fat 20.8 g
    104%
    Cholesterol 138.3 mg
    46%
    Sodium 2010.9 mg
    83%
    Total Carbohydrate 61.1 g
    20%
    Dietary Fiber 6.5 g
    26%
    Sugars 6.9 g
    27%
    Protein 44.4 g
    88%

    The following items or measurements are not included:

    stuffed green olives

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites