Food Network Scholar: Chicken Enchilada Casserole

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Monday, April 14, 2014

Chicken Enchilada Casserole

I had to stop and think about the recipes I have enjoyed making for the past 100+ days. I tend to lean towards ingredients and styles I like; which I am sure most of us in charge of the cooking tend to do. There are two styles of cooking that I don't like as well as others. Mexican, which I like a lot of it, however I am gun shy to eat it out because I am allergic to cilantro. Therefore I generally just avoid it. My husband and son-in-law both really like Mexican food. So, this being a year of new recipes and trying new ingredients I chose an enchilada for tonight. I did taste it....um, tasted like Mexican to me....my husband said it was spot on good! This was super easy and very affordable. You could easily omit the chicken to create a healthy vegetarian meal.

Chicken Enchilada Casserole
printable recipe

2 c. chopped cooked chicken
2 cans enchilada sauce
1 can Mexican Corn
1 can black beans, rinsed and drained
1 c. chopped onion
1 can chopped green chilies, drained
8 tortillas
3 c. shredded cheddar

In a 9 X 13 casserole (I used two smaller so I could share) swirl a scoop of sauce. Lay 4 of the tortillas on top of the sauce.
Cover the tortillas with a thin layer of sauce.