Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole
Dive into the bold, smoky flavors of this indulgent **Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole**, a vibrant twist on traditional comfort food. This crowd-pleasing casserole layers tender shredded chicken, spicy chorizo, sautéed vegetables, and a medley of warm spices like smoked paprika and chile powder, all wrapped in soft corn tortillas. Topped with melted Mexican cheese and a zesty enchilada sauce, it’s baked to bubbly, golden perfection. Perfect for weeknight dinners or festive gatherings, this casserole is ready in just an hour and serves up irresistible Tex-Mex flavors in every bite. Garnish with creamy avocado, fresh cilantro, and sour cream to elevate this hearty dish to a show-stopping meal!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, cooked and shredded
- 250 grams Chorizo sausage, casings removed
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1.5 teaspoons Chile powder
- 400 grams Canned diced tomatoes with green chilies
- 400 ml Enchilada sauce
- 10 pieces Corn tortillas
- 300 grams Shredded Mexican cheese blend
- 2 tablespoons Fresh cilantro, chopped
- 1 medium Avocado (for garnish, optional)
- 200 ml Sour cream (for serving, optional)
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add the garlic and red bell pepper to the skillet and sauté for another 2 minutes.
Crumble the chorizo into the skillet and cook until browned and fully cooked, about 5-6 minutes.
Stir in the smoked paprika, ground cumin, and chile powder. Mix well to coat the ingredients with the spices.
Add the canned diced tomatoes with green chilies (along with their juices) and cook for 3-4 minutes to combine flavors.
Stir in the shredded chicken and 200 ml of the enchilada sauce. Cook for 2-3 minutes, then remove from heat.
Spread a thin layer of enchilada sauce (about 100 ml) at the bottom of a 9×13-inch baking dish.
Layer 3-4 corn tortillas over the sauce, slightly overlapping if necessary.
Spread 1/3 of the chicken and chorizo mixture over the tortillas, then sprinkle with 1/3 of the shredded Mexican cheese blend.
Repeat the layers two more times: tortillas, chicken and chorizo mixture, and cheese.
Finish with a final layer of tortillas, the remaining enchilada sauce (about 100 ml), and the remaining cheese.
Cover the casserole with aluminum foil and bake for 20 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro, slices of avocado, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 486 mg | 37% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
