Layered Chile Chorizo Casserole Recipes

LAYERED CHILE CHORIZO CASSEROLE

Steps:

• Preheat oven to 350°F. Brown chorizo in large skillet on medium heat; drain. Add onions, garlic and adobo seasoning; mix well. Cook and stir until onions are tender. Stir in the picante sauce; simmer 5 min.
• Beat eggs lightly in medium bowl. Add sour cream and flour; mix well. Stir in the cheese. Layer half each of the chiles, sausage mixture and egg mixture in greased 8-inch square baking dish. Repeat layers.
• Bake 35 min. or until center is set.

RACH'S CHILE RELLENOS + CHEESY CASSEROLE MASH-UP

Steps:

• Preheat oven to 325˚F
• For the sauce, heat a saucepot over medium to medium-high heat with oil or melt butter and when it foams, add garlic and onion
• Cook until soft, then whisk in flour and spices
• Whisk in paste and stock and reduce heat to simmer and thicken a bit
• For the casserole, in a small nonstick skillet, heat oil over medium-high heat, brown and crumble the chorizo
• Char the peppers under broiler to blacken skins all over, then place them in a bowl and cover to cool
• Peel the peppers and seed them
• Fill each pepper with a 1-ounce chunk or stick of Pepper Jack, Jack or Chihuahua cheese and some crumbles of cooked chorizo or bits of leftover meats and/or charred corn kernels
• Line an 8-by-8-inch or 9-by-9-inch pan with half the sauce and top with 4 large peppers; repeat
• Whisk up the eggs and milk with salt, pepper, flour, baking powder, cilantro or parsley, and cheddar cheese, then pour over top and bake casserole to golden and puffed, about 1 hour

CHORIZO CHILE RELLENO CASSEROLE

Steps:

• In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
• Add onion and garlic; cook until onion is tender.
• Drain well, as chorizo is quite greasy.
• Cut the chilies into strips length-wise.
• Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
• Add browned meat mixture then top with remaining chilies; set aside.
• Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
• Pour egg mixture over casserole.
• Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
• Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
• Let stand for 5 minutes before serving.

SMOKY CHICKEN AND CHORIZO MEXICAN ENCHILADA BAKED CASSEROLE

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.

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
• Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.