This week’s Staff Lunch at The Culinary Center of Kansas City is always a favorite. We often offer the Chicken Enchilada Casserole in our Dinners on Demand freezers, and it flies out the door. Now we’re sharing the recipe, and you can make it at home, if you want! Here’s the recipe for that and other dishes from Staff Lunch:
Chicken Enchilada Casserole
- ½ pound cheddar cheese, shredded
- ½ pound Monterrey Jack cheese,
- 4 cups Salsa Verde,
divided (Recipe follows)
- 18 small corn tortillas,
- 2 pounds chicken, roasted,
skin removed, shredded, divided
Preheat oven to 350 degrees.
In a bowl, add cheddar and Monterrey jack cheese. Toss gently to combine and set aside.
In a 9- x 13-inch baking pan add 1/3 of the salsa verde and spread out evening. Add 6 tortillas in a single layer. Top with ½ of the chicken; then 1/3 of the cheese mixture. Repeat this process one more time. Top with the remaining 6 tortillas in a single layer. Add remaining salsa verde and spread out evenly; then the remaining 1/3 of the cheese mixture. Cover the dish with a sheet of aluminum foil and place in the oven to bake for 30 to 45 minutes or until browned and bubbly. Remove from oven and remove foil. Serve warm.
Makes 12 servings.
- 20 tomatillos
- 2 jalapeno peppers, minced
- 1 yellow onion, chopped
- 1 clove garlic, smashed
- 4 cups water
- 2 teaspoons chicken bouillon, divided
- 1 bunch cilantro, chopped
- Salt and pepper to taste
In a saucepan on high heat add tomatillos, peppers, onion, garlic, water, and 1 teaspoon bouillon. Bring mixture to a boil and cook until tomatillos change from bright green to a dull color. Remove from heat and drain most of the liquid into a bowl and set liquid aside. Transfer tomatillo mixture to a mixing bowl. Using a hand emulsion blender, blend until desired consistency (smooth or slightly chunky), adding water as necessary. (You may also use a regular blender for this step.) Transfer mixture to a serving bowl. Add remaining 1 teaspoon bouillon, cilantro, salt, and pepper. Serve cold.
Makes 8 cups.
“Dressed Up” Beans
Pico de Gallo
- 6 Roma tomatoes, washed, medium dice
- 1 large onion, peeled, medium dice
- 1 jalapeno pepper, washed, seeded, minced
- ½ bunch cilantro, fresh, washed, chopped
- ½ lemon, freshly juiced
- ½ lime, freshly juiced
- Salt and freshly ground black pepper to taste
- 1 gallon water
- 2 tablespoons salt
- 2 cups dried pinto beans, rinsed
- 2 cups pico de gallo
- 1 cup chorizo sausage, cooked, chopped
- ½ pound bacon, cooked, drained, chopped
- ½ bottle beer
For the pico de gallo, in a bowl add tomatoes, onion, pepper, cilantro, lemon and lime juice, salt, and pepper. Stir together to combine. Set aside. (Remaining pico de gallo may be stored in refrigerator in an air-tight non-reactive container for up to 1 to 2 days.)
For the beans, in a large pot add water and salt. Bring water to a boil. Reduce heat to simmer and add beans. Cook uncovered for 1-1/2 to 2 hours or until beans are tender and liquid is absorbed. Add pico de gallo, sausage, bacon, and beer. Using a large spoon, mix until ingredients are well combined being careful not to smash beans. Transfer to a large serving bowl. Serve warm.
Makes approximately 4 cups.
Frijoles Charros is a tasty traditional Mexican dish. It was named in honor of Mexican charros (or horsemen) and is also known as “Cowboy Beans”. The base of the dish is always pinto beans which are cooked with seasonings such as garlic, bacon, and hot peppers. A perfect addition to your backyard BBQ!
Find this and other CCKC favorite recipes in our cookbook –
“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™
Available for purchase online at www.kcculinary.com
and in our retail store – “The Kitchen Shop.”™