I caught up with Casey Rabach, Center for the Washington Redskins, and his family at their home in Leesburg and watched as Casey showed that he knows his way around the kitchen when it comes to enchiladas.

Casey makes his version of chicken enchiladas from memory using a recipe he has perfected over time at lots of gatherings with friends and family back home in Wisconsin. These are not your average enchiladas: the chicken is creamy and they are topped with a spicy Mexican tomato sauce. His preferred brand of tomato sauce is El Pato. It’s packed with just the right amount of spiciness to finish off these tasty enchiladas. To accompany the enchiladas Casey makes cornbread topped with honey.

Casey not only prepared dinner for his family, he provided my family with a big tray of enchiladas and cornbread too. Score!

‘Extra Point’ Enchiladas

4 chicken breasts, boiled and shredded
1 large Vidalia onion, chopped
2 cloves of garlic, minced
4.5 ounce can of chopped green chilies
8 ounces of cream cheese, cubed
2 cups of Monetary Jack cheese, shredded
1 pint of heavy whipping cream
8 large flour tortillas
2 – 7 ¾ ounce cans of El Pato brand tomato sauce (available at Bloom)

Boil chicken for about 15-20 minutes.

Sauté onion and garlic for about 4 minutes, then add the can green chilies and continue to sauté until heated through.

Heat tortillas slightly to make them more pliable. Add shredded chicken to the center of a tortilla, top with onion mixture and cubed cream cheese. Roll the tortilla and transfer to a baking dish. Continue with remaining tortillas.

Drizzle heavy whipping cream over the enchiladas to coat evenly. Top with Monetary Jack cheese. Transfer to the oven and bake for 30 minutes at 350 degrees.

Before serving, top enchiladas with El Pato (Mexican hot-styled) tomato sauce.