Chicken sausage enchilada casserole

I am not much of a casserole person but for Mexican food I will make an exception :-)

Before I went ahead and made this dish I went to the store to search for a good enchilada sauce. I actually wasn’t able to find one so I just whipped some of my own. It was not bad, not bad at all!!

For the filling I kept it really simple but you can get more creative if you like. I actually used organic chicken sausages because it was all I had on hand but I think it would be much better with chicken breast. A veggie version would also be good.

On another note, I have been working really hard on the e-book but I am starting to get a bit overwhealm. There is a lot of prep that is required and making the e-book appealing and great looking takes a lot of time.

I hope to be done with the e-book very soon because I really want to share it with you guys.

By the way, there is only two weeks to thanksgiving!! Have you chosen your menu yet? I have. Mine is quite simple, as we don’t really enjoy turkey…lucky for me because because I don’t want to go ahead with all of the turkey and stuffing production :-)

We are having Cuban chicken, with a pear and Gongonzola salad and my honey upside apple cake. I don’t think I will spend more than an hour in the kitchen, so I am pumped about that.

I have posted two savory dishes in the past two posts, a record so far right? since I tend to post desserts most of the time. I hope to post some desserts next time around but until then,


Here you can see the chicken sausage and peppers being sauteed for a few minutes. Just until peppers are soft. When this is done just place some enchilada sauce on the baking pan followed by the tortillas and refried beans. Next time I will use chicken breast instead of chicken sausage. This is what I just had on hand.

Place some of the chicken sausage and pepper filling over the refried beans followed by the provolone cheese and enchilada sauce. Repeat layers and bake.

Here you can see the before and after. Not bad :-)


Chicken sausage enchilada casserole

Miryam's original recipe

Yield: 6-8 servings

Total Time: 40 minutes


1 lb organic chicken sausage or chicken breast, cooked and chopped
1- 2 tablespoons olive oil
1 lb peppers, sliced
2 16 oz can refried beans
6 oz mozzarella cheese
8 slices provolone cheese
6- 8 whole wheat tortillas

Enchilada sauce

6 oz tomato paste
1/2 cup buffalo wing sauce
1/3 cup water, if you want a thinner sauce add some more water



Preheat oven to 375F.

In a sauce pan add the olive oil and saute the pepper for 3-5 minutes until soft. Add sliced chicken sausage and cook further for 2-3 minutes.

For the enchilada sauce, just mix all the ingredients in a small bowl and set aside.

In a 9x13 square baking dish place some enchilada sauce followed by two tortillas, a layer of refried beans and some of the sausage and pepper filing. Place 4 slices of provolone cheese over the sausage filling and cover with some of the enchilada sauce.

Repeat the layer and finish with mozzarella cheese. (I did three layers but if you want you can be done just with two). Bake for 20-25 minutes and serve while warm.

Nutrition facts calculated based on the recipe yielding 6 servings. To decrease the amount of sodium use reduce sodium refried beans.

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  1. Miryam primero de todo desearte lo mejor para este año 2013 y decirte que la receta me ha encantado y la voy a probar. besos

  2. Found your blog yesterday and already I want to make the first recipe I’ve seen! It looks delicious and love that it is so simple and of course using wine never hurts anything!

  3. This is one of those perfectly elegant recipes that is still really quick. Yay!

  4. Debbie,

    I am glad you like some of the recipes I have posted thus far :-)

    Thanks for visiting my blog!!

    Nuria, Gracias. Igualmente.

  5. I am all about making healthy, easy recipes and this certainly is up my alley. Looks so goood :)

  6. Miryam, this looks amazing and so classy. I’ve made Shrimp Scampi like that.. using parsley, white wine, and garlic, awesome flavors, but I never thought about coating the chicken. Bookmarking this for the day I finally buy chicken and cook it at home… I usually eat it outside, but real soon. :-)

  7. I love that you’re sharing more Spanish chicken recipes! This looks great. You know how picky I am and this looks awesome to me. So delicious and pretty healthy. Yum! I’ll definitely put this down for the next few weeks. I’m getting bored of the same stuff!

  8. I made this with my Mum today – a little mother-daughter bonding time, and it turned out AMAZING! Thank you so much for posting this recipe, I’ll be making it many more times in the future.

  9. Do you have an idea for sub for white wine? I don’t keep any in the house. Thanks!

  10. This was so quick and good! I didn’t have any wine so I used a mix of white wine vinegar and water.

  11. This recipe is quick simple and delicious!!! Chicken breast is usually too dry for me but I cut them in half (width wise) and beat them with a mallet until they resembled cutlets. This by far is my favorite chicken dish.

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