TJ Ford’s Enchilada Recipe

OK. We’re going to need one lucky 8p9s reader to make TJ’s enchiladas and review them for the site. This is serious business, folks — much like the diminutive, former University of Texas standout’s March Madness endorsement deal with Betty Crocker. (via @darrenrovell … h/t @IndyCornrows)

Here’s the full recipe.


1       can (18.5 oz) Progresso® Traditional chicken cheese enchilada soup
1     can (10 oz) Old El Paso® hot or mild enchilada sauce
2     cups shredded cooked chicken
1     cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed (from 12-oz bag)
2     cups shredded pepper Jack cheese (8 oz)
12     corn tortillas (6 inch)
2     medium tomatoes, diced
1/4     cup chopped fresh cilantro
Lime wedges, if desired

Step 1

Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.

Step 2

In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13×9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.

Step 3

Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.

Step 4

Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

Don’t forget: the lime wedges are optional. Don’t let anyone force you to use lime wedges you don’t want to use. Now get cooking and report back after Thursday’s March Madness game.

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