When you need a quick, easy meal, Rachael Ray is arguably the most famous chef who can point you in the right direction of family meal success. I admit to perusing her website in search of inspiration on more than one occasion.
But what I've found, rather than a new favorite recipe from the spunky food star, is a reminder that, hey, I know how to make that! More often than not her chicken or burger will give my memory a kick in the pants and I'll be off to my own devices, abandoning her Every Day recipes as quickly as I found them.
Not that she doesn't offer an amazing service -- she does, especially when I'm able to conjure up a long-forgotten favorite recipe. Still, I decided to put Rachael Ray to the test.
Scrolling to Rach's casserole section, I found a familiar recipe for enchiladas that's close enough to what my mother-in-law taught me to whip together in a pinch. The taste (and prep) test was ON.
You can find Rachael Ray's recipe for Enchilada Suiza Mexican Lasagna here. And you can find my mother-in-law's recipe (with my own notes) below.
Advantage Me: Fewer ingredients equal less effort.
Advantage Rach: Two kinds of cheese (although who uses Swiss cheese in Mexican food?).
Advantage Me: Fresh chicken breasts instead of ground meat.
Advantage Rach: Avocados.
At the end of the day, I like the way my (or rather, my MIL's) Mexican enchilada lasagna tastes a bit better. Yes, I'm biased, but it also takes less time to throw together, so I'm declaring myself the winner.
What you'll need:
Do you think you can do it better than Rachael Ray?
Image via Rachael Ray