Who’s excited for Super Bowl Sunday?!?
I mean, even if you don’t like the NFL, Katy Perry or the commercials- you have to like the parties, right??
Today’s recipe is perfect to bring to your friend’s house or to make at home for your party- even if it’s just a party of two or one. As always- feel free to modify (subtract the chicken, swap chicken for beef, omit onions) cause it’s YOUR dish.
This bad boy recipe is a keeper and Alex swears it’s even better the next day, so don’t fret if you make a whole pot and it’s just for one- TREAT YOself!
The Wifey’s SUPER BOWL of Enchilada Pie
WHAT YOU NEED/GROCERY LIST:
- a pkg of corn tortillas
- a bag of shredded Mexican blend cheese
- a pkg of Cojita cheese
- a bag or can of enchilada sauce
- a can of refried beans
- a small yellow onion (we’ll be using a half- chopped)
- a bag of instant/ready rice- Spanish blend
- a small can of green chills (located in the taco isle with the beans, mix and sauce)
- a packet of taco mix
- a package of chicken breasts – either already cut into tenders or whole (raw) OR a cooked chicken from the deli
- a bag of tortilla chips (I like Donkey brand)
- a small tub of sour cream or greek yogurt
- a small jalapeño
- a couple tsps of vegetable oil (if you’re cooking your chicken) and a pat of butter
- a croc pot OR baking dish
WHAT TO DO:
- the night before you want to marinate your chicken breasts and store in zip locks or tupperware. I dumped about half cup of jalapeño vodka and half the taco mix packet into a tupperware, added the chicken tender cutlets and shook it up. You can use oil or any spiced marinade you have laying around.
- if you are using your oven- pre heat to 350 degrees
- pour your oil into a large skillet and pat of butter and turn on medium/low heat
- cook the chicken until browned on both sides and SLIGHTLY undercooked. You want to see no or very little pink- but don’t want to overcook since it will be baking as well in the pot or oven.
- while the chicken is cooking combine the: refried beans, 1/2 cup of both cheeses, small can of green chills, a dash of the enchilada sauce, rice and your chopped onions into a bowl.
- when chicken is done, cut into small pieces and add to the mix- give it a stir and add a dash of salt and pepper.
- pour enough enchilada sauce to cover the bottom of the croc pot or baking dish.
- begin to layer: lay a tortilla on top of the sauce, add enough mix to cover the tortilla when spread out, add a sprinkle e of cheese and a drizzle of enchilada sauce. Repeat until your stack is three layers high.
- place a corn tortila on top and cover with cheese and remaining sauce. Add a few thin slices of jalapeño in the middle for color.
- OVEN: bake for about 1 hour, checking to make sure the cheese isn’t burning. CROC POT/SLOWCOOKER- cook on LOW for 2 and a half hours.
- keep slow cooker on “warm” until you’re ready to serve it- but only for a max of two hours.
- Slice into pieces and serve with sour cream/greek yogurt, tortilla chips and assorted hot sauces and enjoy being the night’s MVP!
WATCH HOW TO MAKE IT..HERE!