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    Home » Recipes » Casserole Recipes

    Green Chile Chorizo and Chicken Mexican Casserole

    Published: Jan 21, 2020 · Last Updated: Mar 26, 2021 by Kyndra Holley

    Jump to Recipe·Print Recipe

    This Green Chile Chorizo and Chicken Mexican Casserole is a cheesy comfort food fiesta. Enjoy for lunch or dinner, top with an egg for breakfast!

    This Green Chile Chorizo and Chicken Mexican Casserole has it all

    Whether you call it a casserole or a hotdish, this recipe has everything delicious. Cauliflower, green chilies, bell pepper, onion, and garlic, drizzled with olive oil and seasoned with a blend of Mexican spices, then roasted and topped with layers of tender chicken breast, flavorful pork chorizo, and shredded sharp cheddar cheese. This is one of those casseroles that you crave week after week: it's so flavorful and satisfying, and the leftovers just develop the flavors even further.

    This recipe was born from a desperate need to go grocery shopping. That is when I am forced to be the most creative. I open the fridge and it is like I am looking at a Chopped basket of ingredients and have to figure out a way to put all of the pieces of the puzzle together. It was a huge hit in our household. It has ended up becoming a heavy hitter in our Taco Tuesday rotation.

    Serving suggestions

    You could remix this meal in a variety of ways: serve for breakfast and top with a fried egg or throw leftovers into a scramble, use the casserole as a filling in a tortilla for chicken chorizo keto tacos or an enchilada bake, or enjoy on its own topped with sour cream and green onions! The possibilities are endless.

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    Print
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    Green Chile Chorizo and Chicken Mexican Casserole


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Kyndra Holley
    • Total Time: 50 minutes
    • Yield: Makes 8 Servings 1x
    • Diet: Gluten Free
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    Ingredients

    Scale
    • large head of cauliflower, cleaned and trimmed into florets
    • 7 ounce can whole green chilies, sliced
    • 1 red bell pepper, halved and sliced
    • 1 small onion, sliced
    • 4 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon dried oregano (I use this brand of spices)
    • 2 tablespoons butter or olive oil
    • 1 pound boneless chicken breast or chicken thighs, cubed
    • 10 ounces pork chorizo, ground
    • 2 cups  shredded sharp cheddar cheese
    • sour cream and green onions, optional as garnish

    Instructions

    1. Preheat the oven to 400°F.
    2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
    3. In a large mixing bowl, combine the cauliflower, green chilies, bell pepper, onion, and garlic.
    4. Drizzle with the olive oil and sprinkle the cumin, chili powder and oregano over top. Toss to evenly coat all the vegetables.
    5. Line the vegetables in a single layer across the baking sheet. Roast in the oven for 20 - 30 minutes.
    6. While the vegetables are roasting, heat a large skillet over medium heat. Add the butter to the pan.
    7. Once the butter is melted and the pan is heated, add the chicken and the chorizo to the pan. Sauté until cooked through.
    8. Line the roasted vegetables in the bottom of a large casserole dish. Layer half of the cheddar cheese on top of the vegetables.
    9. Layer the chicken and chorizo on top of the cheese. Top with remaining cheese and bake for an additional 20 minutes.
    10. Optional - top with sour cream and green onions.

    Notes

    net carbs per serving: 6.4g

    • Prep Time: 30 minutes
    • Cook Time: 50 minutes
    • Category: Casserole Recipes
    • Method: Baking
    • Cuisine: Mexican

    Nutrition

    • Serving Size: 1 serving
    • Calories: 355
    • Fat: 25g
    • Carbohydrates: 10.8g
    • Fiber: 4.4g
    • Protein: 24g

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    Comments

    1. Janet says

      October 05, 2016 at 1:14 am

      Can we get that Instagram piece out of the way?

      Reply
      • Kyndra Holley says

        October 05, 2016 at 3:25 am

        It will only come up the one time and there is a downward facing arrow in the top right corner that gets rid of it

        Reply
    2. Karen Kershner says

      November 02, 2016 at 12:56 pm

      Hi Kyndra, I love looking at all your your recipes and have loved the ones I've made so far. I was looking at the above recipe to make but my kdis arent into cauliflower and was wondering jf I could substitute their part with noodles or somehting as they arent part of this LC thing with me? Thanks.
      Karen

      Reply
      • Kyndra Holley says

        November 05, 2016 at 7:31 pm

        Hey Karen, Yes, you absolutely could. I'm sure it would still taste great.

        Reply
    3. Dirk Nelson says

      November 28, 2017 at 8:19 pm

      KYNDRA Thanks for this recipe! It looks like a winner to me especially with the sour cream and green onions on top. I laughed at your 'Chopped' comment.

      Reply
    4. Lisa says

      August 21, 2019 at 3:27 am

      This was really good! I'm not doing Keto, so I'm going to put everything in a tortilla when I eat the leftovers!

      Reply
    5. Beth Thomas says

      April 22, 2020 at 12:16 pm

      Is this recipe in one of your books? I would like to make this and print recipe but to many ad’s

      Reply
      • Kyndra Holley says

        April 22, 2020 at 12:25 pm

        If you click the print button in the recipe card, to opens in an ad free window for you to print. While the ads may seem like a nuisance when you visit various blogs and websites, it is what allows us to create free content for all of you to enjoy without having to charge for it. It's how bloggers stay afloat.

        Reply
    6. The Balancing Bean says

      September 18, 2020 at 9:44 am

      This looks yummy! I am always looking for delicious new recipes to promote to my clients and this one will definitely be on my next meal plan, great job.

      Reply
    7. Cia626 says

      November 10, 2020 at 5:57 am

      We love chorizo, so I had to try this. Delicious and will be making again. I couldn’t find whole or sliced green chilies so I used diced and stirred them into the chorizo mixture.

      Reply
    8. Jessica Manning says

      April 12, 2021 at 8:26 am

      This was delicious. Crazy flavorful. Thank you for sharing.

      Reply

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    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book.

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