Mexican Chicken Chorizo Casserole

I'm a big fan of chorizo in any form. I love the mild heat it gives to dishes.

At about $1, it's a cost-efficient way to bring basic dishes up a level.

I usually buy several at a time and keep them in the freezer.

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I like to add a teaspoon of turmeric before I cook rice. It's supposed to be

good for you. Plus, it makes the rice a lovely yellow. See?

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4 cups cooked rice

3 cups shredded chicken

1 15-ounce can corn, drained

1 15-ounce can black beans, drained and rinsed

9 ounces chorizo

8 ounce cream cheese (low fat is fine)

2 10-ounce cans green enchilada sauce

Chopped jalapenos or other peppers to taste, diced

Mexican-Style Cheese Blend--I probably use at least two cups, but use

more or less to taste.

 

Preheat oven to 350 degrees.

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Layer first four ingredients in 3-quart casserole dish.

 

 

 

 

 

 

Cook chorizo in skillet over medium-low heat. Add cream cheese,

enchilada sauce, and diced peppers. Whisk sauce together until cream

cheese melts and is incorporated. Pour sauce over the casserole.

Top with Mexican cheese.

 

Bake for 30 minutes. Let sit for ten minutes before serving.

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