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!
Ingredients
Enchilada Casserole
- 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 teaspoon Chili powder
- 2 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
Tomato and Cucumber Salad
- 2 Tomatoes, medium
- 1 Cucumber, small
- White Wine Vinegar 3 Tbls
- ¼ teaspoon Chili Powder
- Salt, to taste
- Fresh Ground Pepper, to taste
Instructions
- 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 teaspoon 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!
- Enjoy!
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