Smoky Chicken & Chorizo Enchiladas


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.


2 cups chopped cooked chicken
6 inches hot chorizo sausage, cut into chunks
2 cups mild salsa
1⁄2 cup water (optional)
1⁄2 teaspoon garlic powder
2 teaspoons dried chipotle powder (more or less to personal taste)
salt and pepper
15 ounces corn kernels, drained (600g)
1⁄4 cup pimento stuffed green olive, halved
1 cup sour cream (8 ozs)
6 flour tortillas, cut into strips (8-inch)
2 cups grated cheese, to taste
sour cream, to serve
chopped jalapeno pepper, to serve
cilantro or parsley, chopped, to serve

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