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Mexican Enchilada Baked Casserole

Smoky Chicken Chorizo Mexican Enchilada Baked Casserole

I love enchiladas and this Mexican Enchilada Baked Casserole is just as good if not better.

Course Main Course
Cuisine Mexican
Keyword Mexican Enchilada Baked Casserole
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 425 kcal


  • 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


  1. Pre-heat oven to 350 Grease an 8" square or an oval baking dish.

  2. Mix the cooked chicken and chopped chorizo sausage together, and then set aside.

  3. Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chili powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.

  4. 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.

  5. 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.).

  6. Cover the casserole with aluminum 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.

  7. Serve immediately with sour cream, jalapeƱo peppers, and chopped cilantro or parsley. I find that a green salad is a perfect accompaniment to this, but rice would also be good.

  8. To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.