Whether you’re a football fan, or only watch for the halftime show, Game Day means FOOD.
Even if it’s Game Day for the Super Bowl, or for my favourite sport – hockey – the best way to enjoy this sports filled day is with some amazing snacks and appetizers that’s easy to prepare and share.
Mexican-themed snacks are perfect to feed the crowd. When you have several key ingredients on hand, whipping up some Game Day food will be a snap.
Chicken, beef, sour cream, cheese, lettuce, red onion, cilantro, lime, avocado and an array of Old El Paso items are key ingredients for the perfect Game Day fiesta.
I love Old El Paso Tortilla Bowls; they’re versatile and easy to hold, especially for small hands! Stuff them, bake them, roll them – there are so many ways to enjoy them. I decided to stuff and bake them for a fun spin on the traditional Chicken Enchilada.
Here’s my recipe for Chicken Enchilada Tortilla Bowls.
Chicken Enchilada Tortilla Bowls
2 chicken breasts
1 cup sour cream
1 cup Old El Paso Mild Salsa
1 cup shredded cheese (cheddar, marble or a mix of Monterrey Jack)
1 tablespoon Old El Paso Taco Seasoning
1 Package Old El Paso Tortilla Bowls
2 tablespoons oil (I use grapeseed oil)
In a pot, boil two chicken breasts in three cups of chicken stock until cooked. Remove from pot and cool. Shred the chicken and add to a large bowl. Add sour cream, salsa and cheese. Mix until well combined.
You’ll need a jumbo muffin tin for this recipe. Brush the bottom of the muffin tin with oil. Place the Old El Paso Tortilla Bowls in each opening, brushing the inside with oil.
Scoop mixture into each Old El Paso Tortilla Bowl until 3/4 full.
Bake in 350 degree preheated oven for 20 minutes.
Chop fresh ingredients such as cilantro, red onion, green onion, lettuce and jalapeno. Serve and enjoy!
Add some beef
Meanwhile, in a skillet, cook ground beef along with the remaining Old El Paso Taco Seasoning and serve with hard and soft taco shells. You’ve already done all the prep work with chopping the fresh vegetables!
What about dessert? It will take five minutes to whip up this delicious, sweet treat.
Chocolate Hazelnut Banana Chimichangas
1/4 cup butter
3 bananas, sliced
1/2 cup brown sugar
2 tablespoons vanilla extract
2 tablespoons chocolate hazelnut spread
4 Old El Paso Flour Tortillas
2 tablespoons for frying (I use grapeseed oil)
In a large skillet over medium heat, melt butter. Add bananas and sugar, and stir until the sugar is dissolved. Pour in vanilla and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, roll up and tuck in the ends, like a burrito.
In a large skillet, heat the oil over medium-high heat. Fry the chimichangas until golden.
Top with remaining bananas. Sprinkle icing sugar if desired. Serve warm.
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