Whether you watch the games or just go for the party, you’ve gotta have great food.  Here’s my go-to game day recipe – Seahawks Sour Cream Enchiladas Verde, based on my mother-in-law’s awesome recipe.  Enjoy!

Seahawks Game Day (or Any Day!) Sour Cream Enchiladas Verde

1.5 lb ground beef (exchange half with spicy ground sausage for more kick, or ground turkey for less fat)
1-28oz can verde enchilada sauce for Seahawks’ game day spirit, but rojo sauce can be used as well if you are a Broncos fan – I won’t tell!
12 6-inch corn tortillas (gluten-free – winning!)
3 cups Mexican mix cheese, shredded
1 cup pepperjack cheese, shredded
4 tbl canola oil
1 1/2 cups sour cream, reserve 1 cup for topping
1 tsp cumin
3 green onions, chopped

Like it spicy? Add a small can of diced chiles to the ground beef, and use a hotter version of enchilada sauce.

The first time I made enchiladas it took me a long time and I ended up with quite a mess. But the rave reviews I received encouraged me to make them again, and I’ve found a much easier way. The key is by setting an assembly line process, with everything ready to go along the counter space next to my stove top. Then it’s easy to move quickly with the tortilla from the fry pan, filling it, and rolling it into the pan. I wipe off my hands and do it again. Once in the swing of things, I’ll have one tortilla frying while filling another one and I’m done in no time.

Preparing the assembly line:

Preheat the oven to 350 degrees. Brown the ground beef, cover with 1/2 can enchilada sauce and set aside.  Cover the bottom of an 8×13 baking dish with a thin layer of enchilada sauce, set to the far side. Empty the rest of the can of enchilada sauce into a large, deep, flat-bottomed dish and set closest to the stove.  Place the cheese in a bowl so that it’s easy to get to. Put one cup of the sour cream in another dish with a spoon ready to go. Have a prep plate and tongs ready for the assembly process – along with some paper towels because it can get messy.

It’s go time!

Cover the bottom of a fry pan with a light cooking oil, like canola, and heat it to a medium-high temperature so it bubbles lightly when a tortilla is added.  Quickly fry a tortilla, flipping sides when lightly browned, just under a minute each side then dip it into the dish with the enchilada sauce, coating both sides and place on your prep plate. Add a scoop of beef, a spoonful of sour cream and a scoop of cheese. Roll up and place in your baking dish, side by side. It’s OK to pack them in tight, I do 2 rows of 6 in a 8×13″ pan.  Cover the enchiladas with the remaining sauce and cheese.  Bake at 350 degrees for about 40 minutes or until the edges are browned and it’s bubbling. Stir together the remaining sour cream and cumin, sprinkle with chopped green onion for a side topping and serve.

This dish is really flexible. Make it ahead and refrigerate, when ready to bake just place it in a cool oven, turn the oven on to 350 and let the pan warm with the oven. Often times I’ll make a double recipe and put one batch in the freezer freeze for an easy dinner later.  I’ve also used flour tortillas and chicken – still awesome!

Oh yah, we were there – it was awesome!