Chicken & Chorizo Enchilada Casserole is an amazing Mexican-inspired, filled-with-smoky-flavors, cheesy and hearty casserole. It has chicken and chorizo and corn and cheese! What could be a better combination?
This will feed your family for an entire new meal PLUS more leftovers for lunch or a second meal the next day!
Chicken Enchilada Casserole
Enchilada Casserole! is an amazing Mexican-inspired casserole with chicken, chorizo, corn, and lots of cheese. Top it with sour cream and a chili flavored tomato and cucumber salad on the side, and this is the perfect dinner!
- 3 Chicken Breasts
- 1 cup Ditalini Pasta, uncooked (or other small pasta)
- 2 links Chorizo, about 8oz
- 1 cup Corn, frozen or cooked and cut off the cobb
- 3 cups shredded cheese
- 3 Scallions
- 1 can tomato sauce
- 2 tsp Chili powder
- 2 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Salt
Tomato and Cucumber Salad
- 2 Tomatoes, medium
- 1 Cucumber, small
- White Wine Vinegar 3 Tbls
- 1/4 tsp Chili Powder
- Salt, to taste
- Fresh Ground Pepper, to taste
Preheat the oven to 400 degrees F.
For the chicken breasts, sprinkle to coat the outside with Chili Powder and salt. Bake in 400 degree F oven for 25 minutes. Let it come to room temperature, then shred the chicken.
Cook the pasta, rinse, and drain.
Thinly slice scallion.
Cut 4 of the corn tortillas into small 1” pieces
Remove chorizo from casings and put into heated pan and lightly oiled large sauté pan. Add chorizo and break it up with a fork or spatula into small bits and cook until browned throughout.
Mix the ingredients for the sauce in a medium bowl: 1 can tomato sauce, garlic powder, oregano, chili powder, cumin
Mix the enchilada ingredients: cooked pasta, shredded chicken, cooked chorizo, corn, 2 cups shredded cheese, 3 scallions diced (save 2 Tbls for garnish), the tortilla pieces, and half of the sauce.
Add 4 tortillas to the top layer, breaking them to fit fill in all of the holes. Top the tortillas with the remaining sauce. Place in oven for 30 minutes.
After 30 minutes, remove the casserole to top it with the remaining 1 cup of shredded cheese and put back in the over for another 5 minutes or until the cheese is melted.
While the Enchiladas are cooking, clean and cut the tomatoes into large dices. Cut the cucumber in half and then slices about ¼ inch thick. Place tomatoes and cucumbers in a medium bowl. Sprinkle with ¼ tsp of Chili Powder, salt and pepper to taste and then mix with 2 Tbls white wine vinegar.
Serve a piece of the enchilada casserole and top with sour cream and scallions. Enjoy!