Whether you are tailgating at today’s Pro Bowl or you’re looking for tasty game day grub for next week’s Super Bowl, these simple recipes will come in very handy.
The Chicken Enchiladas are a cinch to make and are a great way to feed the masses. In addition, the Stuffed Jalapenos make for great party finger food. Both dishes will help fire up guests for the big game, and the best part is that since the recipes are so easy to make, you won’t miss any of the action because you are stuck in the kitchen.
CHICKEN ENCHILADAS
Ingredients:
10 flour tortillas
4 boneless chicken breasts, cooked and shredded
2 cans of cream of chicken soup
2 (4-ounce) cans diced green chiles
3 teaspoons cumin
1 cup milk
2 cups sour cream, divided
2 cups shredded Monterey Jack cheese
2 cups shredded Sharp Cheddar cheese
2 green onions, chopped
1 diced, seeded tomato
1 small can sliced black olives
Directions:
Preheat oven to 350 degrees.
In a large bowl, stir together soup, milk, onion, 1 1/2 cups sour cream, cumin and chiles.
Remove 1 cup of soup mixture and set aside.
To the bowl of soup mixture, add chicken and 1 cup of Monterey Jack and 1 cup Cheddar cheese.
In a 9 by 13-inch greased shallow baking dish, fill each tortilla with some of the chicken mixture and then roll up.
Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese.
Bake for 35 minutes or until cheese is bubbly.
Garnish with extra sour cream, onions, tomatoes and olives before serving.
STUFFED JALAPENOS
Ingredients:
12 large jalapenos, seeded and cut in half
2 cups Monterey Jack cheese, shredded
1 large egg
2 tablespoons milk
1 tablespoon flour
1 teaspoon Parmesan cheese, grated
Salt and pepper
1 1/2 cup bread crumbs, seasoned or unseasoned
Vegetable oil
Directions:
Wash jalapenos, cut in half, and remove all seeds.
Stuff each half with grated Monterey Jack cheese.
In shallow bowl, mix flour, egg, Parmesan cheese, milk, salt, and pepper to taste.
Place breadcrumbs in flat dish.
Dip jalapenos in egg mixture and then in breadcrumbs.
Place in freezer for 30 minutes.
Take out of freezer and deep fry in hot oil until golden brown.
Serve with Ranch dressing.
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