Smoky Chicken And Chorizo Mexican Enchilada Baked Casserole Recipes

Steps:

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

Steps:

• Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
• To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
• Pour about one-third to one-half of the sauce into a large casserole dish.
• Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
• To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
• Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
• Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
• To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
• Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.