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Chorizo Enchilada Casserole Recipe
Ingredients:
- 1 lb chorizo sausage
- 1 can 15 oz enchilada sauce
- 10 oz cut into strips corn tortillas
- 2 cups mexican blend shredded cheese
- 1 cup sour cream
- 1 cup diced tomatoes
- 1 cup diced onions
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onions and cook until translucent.
- Add chorizo sausage to the skillet and cook until browned. Drain excess fat.
- Stir in diced tomatoes, ground cumin, and chili powder. Cook for another 5 minutes.
- In a baking dish, layer half of the tortilla strips, half of the chorizo mixture, half of the enchilada sauce, and half of the shredded cheese. Repeat layers.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.
- Let cool for 10 minutes before serving. Top with sour cream if desired.
What You Will Need
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What you will need to make chorizo enchilada casserole
Chorizo sausage: Adds a spicy, savory flavor that forms the base of the casserole, making it rich and flavorful.
Enchilada sauce: Provides a tangy, spicy element that ties all the ingredients together, enhancing the overall taste.
Corn tortillas: These strips soak up the sauce and add a soft, chewy texture to the casserole.
Mexican blend shredded cheese: Melts beautifully, creating a gooey, cheesy layer that complements the spiciness of the chorizo.
Sour cream: Adds a creamy, tangy contrast that balances the spiciness of the dish.
Diced tomatoes: Brings a fresh, juicy element that lightens up the rich flavors of the casserole.
Diced onions: Adds a sweet, aromatic base that enhances the overall flavor profile.
Ground cumin: Provides a warm, earthy undertone that complements the chorizo and other spices.
Chili powder: Adds an extra layer of heat and depth, enhancing the spiciness of the dish.
Olive oil: Used for sautéing, it helps to cook the onions and chorizo evenly, adding a subtle richness.
Essential Tools and Instruments
What tools/instruments will be needed to make Chorizo Enchilada Casserole Recipe
- Skillet: Essential for browning chorizo and cooking onions, ensuring flavors meld together perfectly.
- Baking dish: Needed to layer tortillas, chorizo mixture, and cheese, creating the casserole structure.
- Aluminum foil: Helps cover the casserole while baking, preventing the top from burning.
- Spatula: Useful for stirring ingredients in the skillet and spreading layers evenly in the baking dish.
- Measuring cups: Ensures precise amounts of ingredients like cheese, sour cream, and spices for balanced flavor.
Chorizo Enchilada Casserole
Ingredients:
Main Ingredients
- 1 lb chorizo sausage
- 1 can enchilada sauce 15 oz
- 10 oz corn tortillas cut into strips
- 2 cups shredded cheese Mexican blend
- 1 cup sour cream
- 1 cup diced tomatoes
- 1 cup diced onions
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add diced onions and cook until translucent.
- Add chorizo sausage to the skillet and cook until browned. Drain excess fat.
- Stir in diced tomatoes, ground cumin, and chili powder. Cook for another 5 minutes.
- In a baking dish, layer half of the tortilla strips, half of the chorizo mixture, half of the enchilada sauce, and half of the shredded cheese. Repeat layers.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.
- Let cool for 10 minutes before serving. Top with sour cream if desired.
Notes:
Read more: Keto Chorizo Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the chorizo mixture and assemble the casserole up to the baking step.
- Cover the assembled casserole tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 24 hours before baking.
Freezing Instructions
- Assemble the casserole as directed but do not bake.
- Wrap the entire dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the refrigerator overnight.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Using corn tortillas instead of flour tortillas in this Chorizo Enchilada Casserole gives it a more authentic Mexican flavor and helps the layers hold together better.
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