Try this Enchilada recipe I found for our Super Bowl party.  If you like Enchiladas like my husband likes them, you’ll be glad I shared.  Enjoy!!

2 cups Rotisserie Chicken

1 cup Pico De Gallo

1/2 tsp Cilantro

1/2 cup Black Olives

1/2 cup Ranch Dressing

2 cups Grated Mexican Cheese Blend

1-8 oz container Sour Cream

1-16 oz can of Green Chile Enchilada Sauce

1/2-bottle of Monterey Jack Cheese Sauce

1-package 10-inch White Flour Tortilla Shells (you can use Corn Tortillas if you prefer)

1 large bottle of Cuervo Tequila

3-4 Limes cut in quarters

Salt shaker

Heat oven to 350 degrees.  Oil bottom and sides of casserole dish.  De-bone Rotisserie Chicken and mix with Pico-de-Gallo, Cilantro, Ranch Dressing, Sour Cream, Grated Cheese, Black Olives and 1/2 of Green Chile Enchilada Sauce.  Squeeze some lime between thumb and finger, sprinkle some salt on top, then slam a shot of tequila.  OK-let’s continue.  Save a little Pico and Black Olives to sprinkle on top 5 minutes before taking out of oven.  Heat Tortilla shells for 10-12 seconds in microwave.  Fill shell with desired amount of Chicken mixture, roll and place in greased casserole dish.  Repeat lime, salt and tequila shot steps-2 times.  Whoo-Focus!!  Now, in a separate bowl, mix green chile sauce and 1/2-bottle of Monterey Jack Cheese sauce until blended.  How about another shot of Tequila, then pour blended sauce and cheese over filled shells.  Cook for 30 minutes.  Take out of oven sprinkle remaining black olives and pico-de-gallo on top then cook for 5 minutes.  Serve immediately with cut up fresh vegetables or a small dinner salad and the rest of the Cuervo. 

Disclaimer: This chef takes no responsibility for any mistakes you may make throughout the evening because of excessive Cuervo shots. 

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