One more week, guys.
And it can’t come quick enough. If I have to hear, “NO ONE CARES ABOUT UNDER INFLATED BALLS!” out of my husband one more time, I may lose my mind.
I thought he was over his Tom Brady mancrush but no such luck.
I keep seeing so much that I want to make for the Superbowl but really, I think we’re going to our favorite Mexican place to celebrate a successful January of Paleo eating.
And by successful, I mean I only went through 4 boxes of Trader Joe’s macarons and 2 boxes of Disney Princess fruit snacks.
Hey, at least I’m not going through the Taco Bell drive-thru twice a week anymore. Right? #progress
But if you’re still looking for ideas, I’ve got a good one for you!
This Chicken Burrito Dip takes all your fave burrito fixins and make them a bubbly cheesy dip. Chicken, beans, corn, and enchilada sauce are all mixed together and topped with Monterey Jack cheese. And then you serve it with my favorite chips ever: Fritos!
Use a grocery store rotisserie chicken to make your life really easy. Or just do what I do and throw a few boneless, skinless breasts into the crockpot for a few hours until they’re really easy to shred.
Make sure you follow me around the internet!
adapted from Rachael Ray Magazine
- Preheat oven to 350F.
- Heat the olive oil in a large pan over medium heat. Add onion and cook until soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Stir in the chicken, beans, corn, red enchilada sauce, cumin, and half of the cheese. Raise heat and bring to a simmer. Remove from heat and transfer to a 9x13-inch baking dish. Sprinkle with remaining cheese.
- Bake for 10 - 15 minutes or until all the cheese is melted and bubbly. Garnish with sour cream and cilantro.