Thursday, March 14

Chicken & Chorizo Tortilla Casserole



Weeknights have been especially busy lately thanks to wedding preparations kicking into overdrive. Since I haven't had much time to cook, and am often wolfing down food as quick as possible before heading out the door or arriving home late and starving, I figured I'd make something over the weekend that would last for leftovers most of the week. This dish is the perfect make-ahead meal because it tastes even better reheated once the flavors have time to blend and develop. No side dishes are required, since it contains everything you would need for a balanced meal (meat, tons of veggies, cheese). It's a great, hearty dinner that will feed a crowd.



Chicken & Chorizo Tortilla Casserole:
  • Brush 2 boneless skinless chicken breasts with olive oil and season with salt and pepper.
  • Place chicken on a baking sheet and cook for 30-35 minutes in a 375F oven, or until just cooked through.
  • Let chicken cool, then shred meat and set aside.*
  • Meanwhile, peel and dice one large yellow onion,** dice two bell peppers, and finely seed and dice two jalapenos.
  • Heat 1 tbsp. olive oil in a pot and add in 3/4 lb. fresh chorizo sausage.***
  • Break chorizo up with the back of a wooden spoon and cook until crisp and most of the fat has rendered, about 5 minutes.
  • Remove the sausage but leave the fat in the pan.
  • Add in the vegetables and cook for another 5-7 minutes, or until tender.
  • Add in 1 head of washed and chopped swiss chard and 3 cloves of minced garlic
  • Season with salt and pepper. Cook for another 3-4 minutes, or until greens have wilted.
  • Add in 1/2 c. chicken broth, the chorizo, and the shredded chicken.
  • Stir in 1 tsp. each of ground cumin and ground paprika and a pinch of cayenne pepper.****
  • Let mixture simmer for 5-10 minutes, or until some of the liquid has been absorbed. Adjust seasoning as necessary.
  • Place a layer of corn tortillas in the bottom of a deep baking dish, then spoon in half of the chicken and chorizo mixture.
  • Sprinkle a layer of grated pepper jack cheese over the top, then repeat with more tortillas and the rest of the filling.
  • Top with another layer of cheese and bake in a 375F oven for 35 minutes, or until cheese is melted and dish is bubbling.
  • Let cool for a few minutes and sprinkle with a handful of minced cilantro.
  • Serve with sour cream, guacamole, etc.

Serves six - ten
*Can be done a day in advance and kept in the fridge. Or use store bought rotisserie chicken or any leftover chicken you might have. You need about 1 1/2 c. of cooked, shredded chicken.
**Or two small onions.
***Remove the casings.
****Add cayenne as desired, the dish will already be a little spicy.