The Wifey’s SUPER BOWL of Enchilada Pie

Who’s excited for Super Bowl Sunday?!?

Me too!

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!

Do i smell CHICKEN?!?!

Do i smell CHICKEN?!?!

The Wifey’s SUPER BOWL of Enchilada Pie

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WHAT YOU NEED/GROCERY LIST:

not pictured- raw marinating chicken

not pictured- raw marinating chicken

  • 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.

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  • 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.

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  • 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.

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  • 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!
I served Jordan a slice - he ate the evidence

I served Jordan a slice – he ate the evidence as soon as he finished filming

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WATCH HOW TO MAKE IT..HERE!

EZ Cheezy Wifey Enchiladas

Who doesn’t LOVE Mexican food?!? I know we do in our house, especially on chilly days or the day after a late night.

When Alex first told me how much he loved enchiladas – I’ll admit I panicked on the inside- for some reason I always thought they would require mad skill and would be complicated.

Well, maybe they do for some people- but not in this kitchen! These truly live up to their name and ooze greatness.

know what else oozes greatness? this apron!

know what else oozes greatness? this apron!

I’ll mix them up, and add chicken for him and asparagus and artichokes to mine. Really anything goes with these bad boys so feel free to experiment.

EZ Cheezy Wifey Enchiladas

What You Need:

  • a baking dish
  • a spatula
  • a can of enchilada sauce (red or green depending on which way you roll)
  • a can of refried beans (I like Amy’s or any vegetarian kind)
  • greek yogurt- plain
  • shredded Mexican blend cheese
  • a can of chopped mild peppers (in the International Isle at the grocery)
  • a package of corn or flour tortillas
  • *bonus for Cotija Cheese if your market carries it (look near the specialty cheeses)

What To Do:

  • pre heat oven to 350
  • dump a generous portion of sauce in the bottom of your dish and spread it out evenly
  • take a tortilla and spread a spoonful of beans down the middle, add cheeses and a dollop of greek yogurt
  • roll the tortilla and lay seam side down (so you can’t see the fold) and cover with more sauce and cheeses
  • repeat until your dish is full- I usually do around 4 per dish
  • sprinkle a few peppers across the top for color
  • bake for about 15-20 mins until the cheese gets melty and the tortilla starts to brown on the end
  • serve and feel the love!

Watch The Video:

Bonus: Elotes! Or “Mexican Street Corn” (for two):

  • Grill three ears of corn until they are charred in places, but not all black
  • melt 1 teaspoon of butter in the microwave :15 seconds or so
  • Combine butter with 1/4 cup mayo and brush on the ears as soon as you remove them from the grill
  • Mix 1/4 teaspoon of cayenne with a pinch of chili powder and sprinkle evenly on the corn
  • Sprinkle 1/4 cotija cheese (grated/crumbled) evenly over the corn
  • add a dash of salt and pepper
  • Squeeze with juice of half a lime
  • Either cut off the cob or serve whole and enjoy!