One thing Tyson and I love about visiting Colorado is the food. Specifically, the Mexican kind! Good Mexican food is hard to find here in NYC, so we always make sure we get our fill when we go back west.
We love making regular enchiladas. They are easy, affordable and very filling. This recipe came from a Facebook group I’m a member of and is a fun twist on traditional enchiladas. I had to make a few tweaks to the original recipe, but that is what’s so great about it…you can customize it to your own food preferences. I would definitely make it again!
We made a half size (8×8) version of this last weekend with a bottle of Trader Joe’s Enchilada Sauce because we already had it in our cupboard, but for Super Bowl Sunday I decided to make the homemade enchilada sauce that was recommended in the original recipe. It was delicious, and probably better for us, but I have to admit I like the flavor of TJ’s sauce better.
I don’t like beans and I never have. As an adult I’ve given them a try a couple times, but I just can’t get over the texture. So I substituted the black beans with spinach and red peppers.
I sautéed fresh garlic in some olive oil for a few minutes and then added frozen sweet corn and frozen spinach. I sautéed them for a few more minutes before adding fresh red peppers and I seasoned generously with salt and pepper.
We made the same crock pot shredded chicken that we use in the regular enchiladas we make. We didn’t have the green onions the recipe called for, but the shredded chicken we make has yellow onions in it, so I figured that would do just fine.
The great thing about this dish is that we were able to prepare the chicken and veggie filling earlier in the day, store them in the fridge and then just put the casserole together right before we wanted to bake it. It was ready just in time for half time!
I had made a huge batch of guacamole as a pre-game snack, so instead of topping the whole casserole with diced avocado, I just added a dollop of guacamole to each serving. It was perfect!