This chicken recipe is a super kicked up chicken version which will be the mainstay of any tailgating party at Williams-Brice Stadium. Make sure to have plenty of cold beverages on hand after you gobble up this flame burner.

1 can (103⁄4 oz) 30%-less-sodium condensed cream of chicken soup

1 bottle (12 oz) mild green chile salsa

3⁄4 cup chopped cilantro

1⁄2 tsp ground cumin

2 cups shredded cooked chicken, turkey, beef or pork

1 1⁄2 cups shredded Mexican-style cheese blend

1 1⁄4 cups thawed frozen corn

1 can (4 oz) chopped green chiles

12 corn tortillas, warmed as package directs

2 cups shredded romaine lettuce

1 cup diced tomato

1 Hass avocado, diced

1⁄2 cup diced red onion

Accompaniment: sour cream

1. Heat oven to 350*F. Coat a 13 x 9-in. baking dish with nonstick spray.

Sauce:

1. Whisk soup and 1⁄2 soup can water in a bowl until smooth.

2. Stir in salsa, 1⁄4 cup cilantro and the cumin.

3. In another bowl, combine chicken, 3⁄4 cup each cheese blend and Sauce, the corn, chiles and remaining cilantro.

4. Working with 1 tortilla at a time, spoon a scant 1⁄3 cup chicken mixture down center; roll up and place seam side down in baking dish.

5. Pour remaining Sauce over top; sprinkle with remaining cheese. Cover dish with nonstick foil.

6. Bake 30 minutes, uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted.

7. To serve: Sprinkle with some of the lettuce, tomato, avocado and onion. Serve remaining on the side.

A great crowd-pleaser for a potluck supper. It can be made through Step 4 a day ahead:

Cover with damp paper towels, then plastic wrap, to keep tortillas from drying out.

Makes 12 enchiladas.

GO GAMECOCKS!

Recipe and photo courtesy of Woman’s Day Magazine. Recipe originally published 4/1/2006.

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