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1
Preheat oven to 400 F. Preheat a pot and a large skillet to medium-high heat with a drizzle of olive oil in each.
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2
The pot can be the same one you used for the pasta.
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3
Into the skillet, add the chorizo (remove it from the casing first) and cook until brown and crumbly.
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4
When the chorizo is cooked, remove it from the skillet.
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5
Into the same skillet, add the chicken tenders with the chili powder, cumin, and a sprinkle of salt.
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6
Cook for about 6 minutes until the chicken is browned and cooked through.
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7
Remove from heat and set aside.
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8
Into the pot, add the onion, garlic, and peppers.
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9
Saute for 4 minutes or until the veggies soften, then add the hominy, chicken broth, chipotle, adobo sauce, sour cream, cooked and drained pasta, chicken, and the spinach.
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10
Stir everything together and taste.
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11
Add salt and pepper to your preference.
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12
If the mixture seems dry, add a bit more chicken stock to create some more sauce.
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13
Stir in the cubes of cheese, and transfer the mixture to an 8x12 or similar large baking dish.
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14
Sprinkle the cooked chorizo over top and bake for 15 minutes at 400 F until the top of the casserole is slightly browned.
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15
Serve garnished with cilantro and enjoy!
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16
Note: If youre sensitive to heat, just use some of the juices from the chipotle can and not an actual pepper.
