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,

Enjoy!!


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 :-)

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Chicken sausage enchilada casserole

Miryam's original recipe

Yield: 6-8 servings

Total Time: 40 minutes

Ingredients:

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

 

Directions:

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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8 comments

  1. I love the look of this dish. Orange and chicken is a great combination.

  2. Me gusta mucho el plato, la combinación de sabores ha de estar muy rica…me lo llevo…
    beesos

  3. This sounds fabulous! Orange or Lemon chicken are two of my favorites!

  4. This looks good! I’ve made non-fried orange chicken in the crockpot (http://www.thesweetslife.com/2010/10/slow-cooker-orange-chicken.html) and I’m guessing it’s not as authentic tasting, but we really liked it!

  5. Natalie,

    thanks so much for the link, will check it out and see how it goes when I make it next time since I have already purchased the organic chicken :-)

  6. Hey! It was great, but you forgot to say “dip the chicken in the batter.” I know this seems obvious, but I like following recipes exactly, so this set me back a little bit!

  7. Just wondering how much sugar to add to the sauce, is it 1/4 teaspoon or 1/4 cup?

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