The Super Bowl isn’t as much fun when your team isn’t in it. So, when that happens my strategy is to cheer against the team I dislike. In this case, that would be the Patriots. Sorry Pats fans, but I’ve never much cared for your coach. In my opinion, Bill Belichik always comes across as a smug, dour, know-it-all kind of guy. So, go Giants! Besides, I really like those Manning boys.
But, this is supposed to be a food blog, so I better get back on topic. Today, we have cracked open the Resolution Ale – the first beer that I actually wrote the recipe for – and the beer is good! Crisp, light, great carbonation with good head retention, just the right note of citrus from the hops, with a nice malt finish. It’s good to drink now, but I’m thinking that with further bottle conditioning, this beer will be great.
Best part about the beer? It will go great with the enchiladas I’m making. One of our friends who is attending the festivities doesn’t eat wheat products. This challenged me to make something that doesn’t include bread or pasta, but that is still great game day chow. Enchiladas fit the bill perfectly. Corn tortillas, chicken, corn, green chillies, chipolte chillies, tomatoes and jack cheese. Yum! And you can make it ahead of time and pop it in the oven for 15 minutes right before halftime. Serve with a salad and what could be easier?
Quick & Easy Enchiladas
- 1 ½ pounds boneless, skinless chicken breast
- 2 TBSP vegetable oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- Salt and pepper
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 1 can (4 oz) diced and drained green chilies
- 4 chipotle chilies (canned), seeded and minced
- 1 can (28 oz) stewed tomatoes
- 16 corn tortillas
- 1 ½ cups enchilada sauce, canned
- 1 cup cheddar jack cheese, shredded
- chopped cilantro, scallions, black olives and sour cream for garnish
Fill pot with water and boil the chicken breasts for about 10 minutes or until cooked through. Remove from water and bring to room temperature (or until you can work with the chicken with your hands).
In a large non-stick skillet over medium heat, warm vegetable oil and add red onion and garlic. Saute until translucent. Add the corn, green and chipotle chilies, stewed tomatoes, cumin and paprika. Shred the chicken into small pieces and add to the tomato mixture. Cook down until the liquid is removed. Salt and pepper to taste.
Microwave the tortillas for about 30 seconds until they are pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped black olives before serving.
Note: You can make this dish ahead of time and refrigerate for several hours. Pop in the oven right before dinner.