White Chicken Enchiladas – Nance & Robyn make the same recipe.

Every week we’ll post a recipe that we both made. This week’s recipe was White Chicken Enchiladas, found over at Joyful Momma’s Kitchen. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was my choice. I don’t have a clue how I happened across it (Pinterest, maybe?), but I know we like enchiladas around here, and it looked fairly easy. Also, I feel like I pick a LOT of desserts, so I was trying to mix it up and make it all exciting and such.


Enchiladas (1)

That jar on the left is canned chicken – which I canned myself – and the one on the right that is kind of oddly colored and looks like spaghetti sauce is actually chicken broth, which I also canned myself. Because I am JUST that domestic. Also: sour cream, flour, butter, tortillas, chopped green chilies (that can in the lower right part of the picture), and Monterey Jack FANCY shredded cheese.

Mix your chicken and 1 cup of your cheese in a bowl. Like such.

Enchiladas (2)

Slap a couple of spoonfuls of the chicken/ cheese mix in the center of each tortilla. Roll it up and put it in a greased (I used Pam) 9×13 pan.

Enchiladas (3)

Enchiladas (4)

It was a tight fit, but I got all 10 of them in there, by god.

Toss your butter in a saucepan over medium heat until it melts. Then add flour and cook for 1 minute. Slowly stir in the chicken broth and let it cook over medium heat until you get bored with all the fucking STANDING AROUND waiting for this shit to BOIL, and turn it up to high.

Enchiladas (5)

Enchiladas (6)

Enchiladas (7)

I was waiting and waiting for the shit to boil, and what do you suppose happened?

That’s right.

ANOTHER damn inspector kitteh was all “HAI AM HERE TO INSPECT.”

Enchiladas (8)

Inspector Magoo was all ::SNIFF::SNIFF::SNIIIIIIIIIFF::

Enchiladas (9)

Then he was all “You KNOW I can’t eat Monterey Jack cheese. It gives me gas! Sixty-three demerits and I’m on the verge of shutting this place DOWN.”

Enchiladas (10)

Then he got all NOSY and was all “Do you EVER scrub that sink? That is some nasty-ass shit. This place is a DISGRACE. You horrify me, lady.” So I had to distract him with a red straw, and off he ran.

Finally, FINALLY the butter/flour/chicken broth came to a boil, and after about three minutes it was visibly thicker. I was tired of waiting around, so I decided it was ready to come off the heat.

Add sour cream and chopped green chilies.

Enchiladas (11)

Dump the sauce over the enchiladas and sprinkle the rest of the cheese on top.

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Bake for 22 minutes and then under the high broiler for another 2 minutes to brown the cheese.

The result:

Enchiladas (13)

Enchiladas (14)

Honest to god, I couldn’t get a decent food pic if you sent me to photography school and then bribed me with $10,000.

Enchiladas (15)

Inspector Magoo couldn’t oversee the plating or the eating of the enchiladas, as he was otherwise occupado.

Enchiladas (16)

The verdict? We both (Fred and I, not Magoo and I) liked it a lot. The one pan made dinner for the two of us for two nights, and then I got three lunches out of it. It makes plenty, is what I’m saying.

The only things I’ll different next time: instead of cramming all the enchiladas into one pan, I’ll use two pans (that way, they won’t bake together, and it’ll be easier to take just one enchilada.) I may try using half the sauce (there was a LOT of sauce), and just a sprinkle of cheese on top. I may also try adding rice and/ or beans to the enchilada filling just to make things exciting. Also, I’ll start the sauce at the same time I start rolling up the enchiladas, so I won’t have to stand there and be bored for so long. I have a short attention span, yo.

Nance’s take:

When I saw that Robyn picked enchiladas (thank God for spell check!) I just rolled my eyes because she has done this to me before.

Here’s a little secret I’m going to tell you about Robyn (stalker alert).  She lives within two miles of a fabulous place that serves authentic Mexican food.  AUTHENTIC.  And I know for a fact that it’s pretty damn good because Rick and I ate there, at our own risk, since Fred and Robyn were skeeerdy cats about it.  Sure, it’s a converted trailer and not a “real” restaurant (Rick told me they are called roach coaches – or just food trucks, if you actually want to keep your appetite).  But the food is good and you don’t have to force your friends to try and make it at home.  ahem.


No, I did not go into this with a bad attitude.  But I did do something that I don’t ever remember doing before…I prepared two meals because I was afraid I was going to have a fail.  And also, my mother (Grandma Tube-top) hates enchiladas.  Don’t ask me why because she doesn’t even know why. She’s just a hater.  So I made lasagna at the same time because I didn’t want to hear it.  And anybody who has ever had a mother knows what I mean about not wanting to hear it.


I wrapped my seasoned chicken in foil (I used way too much foil this time, yikes) and baked it at 425 degrees for 30 minutes. These breasts were super thick and it came out perfect (translation: not dried out/petrified).


Rick came home from work, saw my chaos, and immediately offered to help. Of all the complaints I have with my husband, I can honestly say that he offers to help me the minute he comes home from work…every single day. I’m well aware that not many men do this and I think it sucks. It really is just a curtesy thing. I am fixing his meal…of course he should offer his help, it’s just the polite thing to do. I usually don’t need his help and send him on his merry way, but the offer is always appreciated.  Unless he’s pushing me to hurry up or some shit.  Then I turn into a she-beast and start slapping pans around while doing my special brand of hate-cooking, but that’s a story for another day.  Moody cow, thy name is Nance.


I told him he could shred the chicken for me while I did something else. I went on my merry way and only went over to supervise when I saw that he had 3 cats and a dog surrounding him and it appeared to be a chicken dance-off. Dammit! I hate the animals in the kitchen when I’m cooking and this type of stuff really pisses me off. You’re tripping over them and when someone gives the cats stuff like chicken it sits on the floor while they take fifteen minutes to decide whether or not they even like it. Our kitchen is very narrow and I am sick to death of worrying about breaking a hip because of one of these fuckers.


But my point about the whole thing (besides the fact that I hate animals in my kitchen when I’m cooking)? My husband has no idea how to shred chicken. No idea! He was over there dicing away and apparently thought that SHRED is the new word for CHUNKS. WTF, Rick!


So then I had to stop everything. Grab two forks and give a lesson on shredding meat. And now? I have a husband who knows how to shred meat with two forks. He’s a keeper.


Shredded Monterey jack cheese mixed up with the chicken. Yum!


Meanwhile, my lasagna noodles are still waiting.


This is the point that I realized that I don’t know how to roll an enchilada. Yikes!


I ended up using my phone to google how to roll them and found this simple video. Tuck and roll, bitches! Tuck and roll! And this, my friends, is why I love the fucking Internet.  Instant information, FTW!


I wasn’t too sure about how thick this white sauce was supposed to be. It seemed thick enough so I took it off of the heat at about this point.


I have issues with sour cream in the house. I only give it one week in the fridge after it’s been opened because I have no idea (unless I see mold) if it’s spoiled or not. No one could identify what date our sour cream was opened so I pitched it and used my precious (OMG, so GOOD, but SO EXPENSIVE) Fage Yogurt instead since the recipe author said you could substitute greek yogurt. I made sure the white sauce was not boiling as to avoid the curdling she also talked about (yuck).


Action shot!


I put the rest of the cheese on the top and threw that bad boy in the oven (because I needed to get my lasagna made, dammit).


It came out of the oven looking like this. I put the broiler on it for a few minutes because I was afraid the family was going to automatically dislike something that was so bland looking.


Boy, plating (hoity toity alert) this thing was a nightmare! It doesn’t make a great presentation, but then again, it could just be that I have no natural skills when it comes to getting things out of a pan and onto a dish.

The verdict: I ate the hell out of the filling before it was stuffed in the tortilla shells, but after it was baked with the sauce I was un-impressed. But everyone else in the family thought it was really good! Even Grandma Tube-top, who hates enchiladas, thought it was good! So, there ya go. 3 against 1. It’s going in the cookbook.

PS:  We had the lasagna for dinner the day after.


White Chicken Enchiladas - Nance & Robyn make the same recipe.
Prep time
Cook time
Total time
Original Source/Author:
: Entree
Serves: 10?
  • 10 soft taco shells
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chillies
  1. Preheat oven to 350 degrees. Grease a 9x13 pan
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  4. Remove from heat and stir in sour cream and chilies.
  5. Pour sauce over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.


Green Chili Enchilada Bake – Robyn & Nance try a new recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Green Chili Enchilada Bake found over at Picky Palate. Printable recipe can be found at the bottom of this post.

Robyn’s take: This week’s recipe was my choice. I have a huge stack of recipes that I’ve seen online at one point or another, thought “Hey, I should make that!” and then print the recipe out. That stack of recipes gets knocked onto the floor at least once a week by Spanky, who insists on walking across them.

“Obviously you need to move them, beotch.”

It looked like a simple enough recipe (I love easy, I’ve only mentioned 348 times before), so it was my choice. Nance was okay with it, so off we went!

GCEB (1)

Ingredients are easy enough – mild green enchilada sauce, reduced fat sour cream, salsa verde (I couldn’t find mild in the grocery store, so I got medium), white corn tortillas, shredded cheddar, black beans, and cooked chicken. I used chicken that I’d canned last Fall because that made it even easier for me.

First step, break your tortillas into 1-inch pieces. I prefer to put mine in a stack and just cut them.

GCEB (2)

(That is not a picture of me cutting them. That is a picture I took after I cut them and tossed them in a bowl and then said “Oops! I forgot to get a picture of me cutting the tortillas!)

Now, the recipe has you mixing everything together in the baking dish, but I don’t like doing that because I tend to toss food all over the counter because I’m such a klutz and that drives me nuts. So I mixed everything in a big bowl and then dumped it into the baking dish.

First, put enchilada suace, sour cream, and salsa into a big bowl and stir until well combined (I used a flat whisk because I’m fancy like that).

GCEB (3)

Then pretty much dump everything else – except the cheddar – in the bowl and mix it all together well.

GCEB (4)

Those black beans look like chocolate chips, don’t they?

Then put it in a 9×13″ baking dish, which you’ve already sprayed with Pam or whatever cooking spray floats your boat, and sprinkle with cheddar. (Confession: the recipe calls for 1 cup of Cheddar, but I didn’t bother to measure, just grabbed a couple of handfuls out of the bag and sprinkled it on top. There’s possibly – probably – more than 1 cup of Cheddar there.)

GCEB (5)

Bake for 22 – 25 minutes, until cheese is hot and melted. The original recipe suggests serving it with chips and salsa, but I just served it as is because I’m a lazy-ass.

GCEB (6)

Good god I hope Nance got a decent picture of hers, because that is just horrible. This is the kind of recipe where the end product doesn’t lend itself easily to pretty pictures. Also, I was hungry and not in the mood to walk around the house to find the best light (the light in the kitchen is awful in the afternoon), so there you go. Don’t judge me.

The verdict? I didn’t care for it myself, but Fred loved it. Which is a good thing – he’ll take the leftovers to work this week and I won’t have to worry about providing lunches for him, so I call that a win!


Nance’s Take:

Okay.  I gotta tell you something…

The reason I’m late with this entry is because I was avoiding it like the plague.  First of all, the name of it scared the hell out of me.  Green Enchilada…WTF?  And I was painting all week which means I’m all about take-out food because hello, labor.  But really it was because the damn recipe appeared to be sorta kinda healthy and goddammit, Robyn really wants to live a long life, huh?  Sheesh.


Look at me, I’m Robyn!


Please tell me that y’all throw your cheese in a bag like I do so I don’t feel bad for just being a regular woman instead of an uptight foodie with special containers for their special cheeses.  I mean, really.  This is Sam’s Club sharp cheddar.  Occasionally we’ll buy a block of something semi-fancypants, but even then it only gets plastic wrap and Tupperware.


Truth game: I had never heard of this shit (nor noticed it in a store) until Robyn threw this recipe at me. I was skeeered. Really. I’m not so much with the vegetables and anything green (besides lime jello shots, heh) makes my mouth kind of think I’m a cow doing the cud chewing thing.


See what I mean? Green + Green = a whole lotta grass mouth. I was skeptical about how this was going to taste and also a little bit nervous about my intestinal health. Do you enjoy broccoli farts? I’m just saying! Green!


There is nothing more beautiful than shredded sharp cheddar. I don’t care what anyone says. And I finally learned why it tastes different than the kind you buy already shredded in a bag. They put stuff in it so it doesn’t clump and stick together. That’s why it doesn’t taste as fabulous as the freshly grated cheese you do at home. I am full of…useful information. Sometimes. I should seriously enlarge that picture and make it part of my kitchen decor, huh?




This is where I started chanting inside my head about how this whole cooking thing with Robyn was going to be a good thing because I wanted to try new things. And how it was going to be good for me to taste new things and blahblahblah, I wonder if Rick will be willing to pick up a pizza again tonight? Heh.


And then this is where I got pissed. The recipe called for 12 white corn tortillas broken into 1 inch pieces. I looked at my corn tortillas and thought, “How the hell am I supposed to break them when they’re soft?”

Edited to add:  It appears Robyn knew the correct thing to do.  Whatevs.


I was stumped as shit and went to the web site that the recipe came from to see if I could get an idea. Boy, her tortillas looked pretty golden for being white and I didn’t know if it was a cast from all that green or what. And I still wasn’t sure about whether or not I had the right tortillas. Hmph. I finally dug around in my pantry and found a bag of leftover tortilla chips from one day when we had a hankering for nachos. Thank Christ we actually closed them up tight and they weren’t stale. I figured these were the right ones because you could break them, but I wasn’t positive. To say I was annoyed is the understatement of the year.  And yes, one word can fuck up my brain.  Welcome to my nightmare.

This is also when I determined that Robyn is a fucking nut-bag because am I the only person that noticed we just had a dish with chicken and tortillas LAST WEEK?



So yeah.  This was it when I threw it in my bowl.  It was surprisingly good considering all the green shit that went in it.  But if I were going to make it again I would shred the chicken and skip adding the tortillas before baking.  Then I would serve it as a dip with warm tortilla chips and cold margaritas because that would make it fabulous.

Green Chili Enchilada Bake - Robyn & Nance try a new recipe
Prep time
Cook time
Total time
: entree, main
Serves: 8
  • 1 c. mild green enchilada sauce
  • 1 c. reduced fat sour cream
  • ¾ c. salsa verde, mild
  • 12 white corn tortillas broken into 1 inch pieces (I cut mine)
  • 2 c. cooked chicken or turkey breast
  • 1 15 ounce can black beans, drained
  • 1 c. shredded cheddar cheese
  1. Preheat oven to 350ºF and spray a 9x13 inch baking dish with cooking spray.
  2. Place enchilada sauce, sour cream, and salsa in a bowl and stir until well combined.
  3. Stir in broken (cut) tortillas, chicken or turkey, and black beans. Stir to combine.
  4. Spoon into prepared baking dish. Top evenly with cheese.
  5. Bake 22 - 25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired. Or serve as is if you're a lazy-ass.


Doritos® Cheesy Chicken Casserole – Robyn & Nance try a new recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Doritos® Cheesy Chicken Casserole found over at Plain Chicken. Printable recipe can be found at the bottom of this post.

Nance’s take:  I picked this recipe because I am a sucker for an all-in-one casserole meal.  And because I was curious to see what a meal that included an entire bag of Doritos® would taste like.  Certain fatties in my family (I’m looking at you, mom and Rick) were all excited to see how this was going to turn out.  Please note that I did not include myself in the whole fatty remark.  Ha!  I am such a pretentious asshole.  I was all up in that shit, too.


The recipe calls for 3 cups of cooked chicken. You might not be able to tell it here, but these are HUGE chicken breasts.


It didn’t say anything about salt and pepper, but I cannot even look at unseasoned chicken for some reason. Does anybody remember the fad diet in the late 80’s in which you had to eat nothing but boiled (yes, BOILED) chicken 3 times a day? I can’t remember what it was called, but of course I tried it. And, of course, I did not lose weight. Probably because by the second day I was gagging at the sight of boiled unseasoned chicken. Please note the well placed arrow pointing out where I cut into the thickest part of the chicken to make sure it was done. I am the queen of over-cooking meat (think petrified) so I’m forcing myself to get better at checking it instead of just over-cooking it.


This was supposed to be an action shot, but I had a helluva time holding the bag of Doritos® while taking a picture at the same time.  My left hand doesn’t work for shit.


Ugh!  This is going to take all freaking day!


And then they all came flying out because that is how my life works. Sigh.


I’ll be honest here. I was very, very unsure as to whether or not this sour cream was okay to use. My general rule is this: Sour cream is okay to use the first day you open it and then the very next day. After that, it should be thrown away. Seriously. That’s what my rule is because I am a freak about spoiled food. Except I am not militant about throwing it away on the third day. I just don’t use it and then I throw it away when I clean out the refrigerator (which is usually at the end of the week when Shirley isn’t looking because she’s a nut bag that thinks we should save everything and just cut and/or scoop out any mold, ahem). This sour cream was opened sometime the week before. I’m sure you can imagine my trepidation.


I adore Rotel®.


Full Disclosure: I substituted a second can of Cream of Chicken soup for the mushroom soup as Rick is allergic. I like it when I can throw every single thing in a bowl and be done with it. Even if it does look like vomit. Tomatoey vomit.


This is what it looked like when I put it in the oven. In fact, the picture was taken directly from the oven because I forgot to take a picture before. Please note the cookie sheet that I placed underneath it. NO WAY was I risking this cheesy shit bubbling over and making a mess of my oven.


The finished casserole in my dish.


A close-up of the finished product. Since I am not one to plate my food, I don’t care about what it looks like as long as it tastes good. Rick said it was okay. Trey said he didn’t care for it. I was unimpressed with the whole mess and I feel like I wasted an entire bag of perfectly good bag of Doritos®. Never again.


Robyn’s take:

This week’s recipe was Nance’s choice, and when I saw that it took a bag of Doritos®, I was definitely on board. Fred read the recipe and said that it sounded like King’s Ranch Chicken, which we’ve had at his parents’ house. There’s definitely a similarity, but I think their version uses tortillas or tortilla chips instead of Doritos®.




We tried to get all healthy (HA HA HA) by using the lower fat or baked versions of all the ingredients (except the condensed soups). So we’ve got baked Doritos®, reduced-fat cheese, and light sour cream. I cooked a chicken in the crock pot the night before and pulled all the meat off the bones after it had cooled. It’s possible I had more than three cups of chicken here, but I didn’t even bother to check, because I was using all the meat either way.

(You’ll note that the bag of Doritos® was opened and then clipped shut. Fred decided he needed to do quality control and check to be sure the Doritos® were still good. In other words, he was hungry and they looked good.)

You crush the Doritos® (I left them in the bag and just crushed them with my hands – I’m sure there are a bunch of other ways to do it, but that’s what worked for me), and then dump them in the bottom of a (sprayed with Pam) 9×13 dish.


Then mix everything else (except for 1 cup of cheese) together in a bowl and dump it over the crushed Doritos§. I didn’t get any pictures of that step, because you know how to mix stuff. Maybe Nance got a picture of that step (she’s already written her part, but I don’t read hers before I write mine because I don’t want to pollute my artistic process)(HA HA HA)(who’s feeling parenthetical today?)

Then you bake it for 20 minutes, top it with your remaining 1 cup of cheese, and bake for another five minutes. I also didn’t get a picture of that. I was a slacker this week. Here, maybe this will make you feel better:

2012-04-11 (1)

This is what it looked like fresh out of the oven:


I didn’t even bother to take a picture of the casserole on my plate, because I am not a food artist, and all the artsy lighting in the world wasn’t going to make that stuff look decent on a plate anyway.

Was it good? It was… okay. I mean, I ate one serving of it and then saved another for lunch the next day. If I never have it again in my entire life, I will somehow live. I am NOT saving this recipe and I’m not going to bother to make it again. I would have rather used the chicken to make a chicken salad sandwich with a side of Doritos®, honestly.


Doritos® Cheesy Chicken Casserole - Robyn & Nance try a new recipe
Original Source/Author:
: Main
  • 3 cups cooked chicken, chopped (I used a rotisserie chicken)
  • 8 oz sour cream
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1½ cups salsa or 1 can Rotel
  • 1 can of corn, drained
  • 2 cups Mexican cheese, shredded
  • 1 bag of nacho cheese Doritos®
  1. Preheat oven to 350 degrees.
  2. Lightly spray a 9x13 pan with cooking spray. Crush the entire bag of Doritos® and cover the bottom of the dish. Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos®. Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.


Quesadilla Casserole

So, every now and then Fred and I visit what we call “the cheap store.” It’s a store – of mostly groceries, though they do have shampoo and over the counter medicine, and I think they even have carpet in the back of the store (where we never go). A lot of the stuff they carry is close to its expiration date or the box is dented or the product is discontinued. We like to wander around the store and pick up a few boxes of cereal. I’ve found boxes of Panko bread crumbs there, and I usually buy all the boxes they have, because I like the Panko bread crumbs, and it’s a lot cheaper there than in the grocery store. (I know, I know, even cheaper would be making them myself, but I cannot be bothered.)

A couple of weekends ago we were in the store and Fred was looking at the cereal (he ended up buying cereal that had some incredible amount of fiber in it. The man loves his fiber.) and I was looking at the spices and such, and I spotted a rack of McCormick Recipe Inspirations packs. If you’ve never seen or heard of those, they’re these little packs with premeasured amounts of certain spices and the recipe on the back. Basically you buy it for the recipe and so that you won’t have to measure out spices, they’re already there for you in the premeasured pack.

It’s for the lazy among us. Though I guess for the TRULY lazy among us, it would have come with someone who’d throw the meal together for you. This was 99 cents. I pointed out the Quesadilla Casserole set to Fred and since he’s a big fan of anything Mexican, he told me I should get it.

The good part was that if we liked the meal, the spice measurements were on the back of the package, so I wouldn’t have to buy a whole new package or anything.



Ground beef, onion, tomato sauce, black beans, corn, chopped green chilies, flour tortillas, and cheddar. For spices: chili powder, ground cumin (which I dislike, so I tossed it in the trash), mince garlic, oregano leaves, and crushed red pepper.

Chop your onion and add it to your preheated skillet along with the ground beef. Stir it around, chop up the ground beef with your spatula, stare down at the browning meat and get annoyed at how long it’s taking. God, browning meat is BO-RING. Thank god for podcasts, otherwise I’d die from the boredom.

Once the ground beef is browned, drain it, and throw it back in the pan. Add tomato sauce, beans, corn and green chilies, mix well. Add all the spices except the red pepper.

Bring it a boil, then turn it on low and simmer for five minutes (for god’s sake, set the timer. You know how you like to go wandering off and forget about this stuff.) Add the red pepper if you want; if you’re not a red pepper kinda person, toss that in the trash, I won’t tell.

Spread 1/2 cup of the beef mixture on the bottom of a 13x9x2 baking dish which you have already sprayed with Pam or discount Pam or whatever cooking spray makes you happy.

Top the beef stuff with 3 of the tortillas, overlapping as needed, is what the recipe says. I prefer to cut my tortillas into smaller pieces so that I can just kind of sprinkle them across the baking pan. That’s just the kind of party gal I am.


Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.

(Ignore that jar of peanut butter. It lives on the counter for emergency situations and likes to supervise when I’m cooking something that’s not peanut butter-based.)


Bake in a 350F oven for 15 minutes, or until heated through. Let it stand for five minutes before serving. Take a horrific picture of it that will never convince anyone that they want to eat it. Post about it on the internet.

I swear to god, I’m going to just start posting kitten pictures instead of pictures of the final product. Doesn’t this look disgusting? It was good, though, I swear it was. Anything with ground beef, corn, tortillas and beans in it can’t be bad. It’s the law.

Fred liked it, I liked it, it was easy enough to make, it’s going into regular rotation!


Quesadilla Casserole
Prep time
Cook time
Total time
: entree, main
Serves: 8
  • 1 lb ground beef
  • ½ c. chopped onion (I used one whole onion; we love onion)
  • 2 cans (8 oz each) tomato sauce
  • 15 oz. can black beans, drained and rinsed
  • 8¾ oz can whole kernel corn, undrained (wtf? I used 2 c. frozen corn.)
  • 1 can (4½ oz) chopped green chilies, undrained
  • 6 8-inch flour tortillas
  • 2 c. shredded cheddar
  • Spices:
  • 2 tsp chili powder
  • 1 tsp ground cumin (bleh, I left this out)
  • 1 tsp minced garlic
  • ½ tsp oregano leaves
  • ½ tsp crushed red pepper (optional)
  1. Preheat your oven to 350F. Spray a 9x13x2 inch baking dish with nonstick cooking spray.
  2. Brown beef and onion in large skillet on med-high heat. Drain.
  3. Add tomato sauce, beans, corn and green chilies; mix well. Stir in all of the spices except red pepper.
  4. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper, if using.
  5. Spread ½ c. of the beef mixture on the bottom of your baking dish. Top with 3 of the tortillas, overlapping as necessary (I cut mine into smaller pieces to make it easier to deal with them).
  6. Layer with ½ of the remaining beef mixture and ½ of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
  7. Bake 15 minutes or until heated through. Let sit for 5 minutes before serving.