Ingredients for Smoky Chicken And Chorizo Mexican Enchilada Baked Casserole
- 2 cups cooked chicken, shredded
- Chorizo Sausage
- Mild Salsa
- Water
- Garlic Powder
- Dried Chipotle Powder
- Salt And Pepper
- Corn Kernels
- Stuffed Green Olive
- 1 cup sour cream
- Flour Tortillas
- Cheese
- Jalapeno Pepper
- Cilantro
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How to Make Smoky Chicken And Chorizo Mexican Enchilada Baked Casserole
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken (2 cups, shredded), chorizo (6 oz, cooked and crumbled), chipotle chili powder (1 tsp, or to taste), and corn (1 cup, frozen or canned, drained).
- Add 1 (15 oz) can of mild or hot salsa (add 2 tablespoons of water if your salsa is thick). Stir to combine.
- In a greased 9x13 inch baking dish, spread half of the chicken and chorizo mixture evenly.
- Top with 1 cup of sour cream, spreading it evenly.
- Add the remaining chicken and chorizo mixture, spreading evenly.
- Cover with the remaining sour cream.
- Bake for 30-35 minutes, or until heated through and bubbly.
- Garnish with chopped jalapeno peppers (1-2, finely chopped), chopped parsley (2 tbsp), and chopped cilantro (2 tbsp) before serving.
Nutrition Information (Approximate per serving)
Sodium
83 g
Sugar
27g
Fat
104g
Carbs
20g