Tacos and burritos are always a hit at any Super Bowl party, but for me? I love, love, love, love enchiladas. Unfortunately making our usual breakfast enchiladas doesn’t really lend itself to a night game and big platters of enchiladas can be hard to serve at a party, not to mention time consuming to wrap all the enchiladas.
Which is why a enchilada dip made from scratch is the way to go. You get the rich taste of the ancho chiles, the heat from the guajillos chiles, rich cheese, smoky cumin all over a nice base of tomato. It’s filling, tasty, and feeds a crowd. This particular batch? Was perfect New Year’s Day drinking and watching football food.
If you like, you can make the enchilada sauce a day or two ahead of time and refrigerate for when you are ready to make your dip. Want to make it vegetarian? Use vegetable stock in place of chicken stock and substitute out chicken with a few cans of rinsed pinto or black beans