Tatse of the Vikings event at the MOA

1:22 PM, Nov 2, 2013   |    comments
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MINNEAPOLIS -- The Minnesota Vikings will host the annual Taste of the Vikings event to benefit the Vikings Children's Fund Summer Lunch program.

Presented by Radisson the event will take place Monday November 11th from 7 p.m. to 9:30 p.m. at Nickelodeon Universe at the Mall of America. Fans will get the chance to meet current and former Vikings while tasting the finest food and wine the Twin Cities has to offer.

The event will also feature appearances by cheerleaders and alumni, food samples from top Twin Cities restaurants, complimentary beverages, and exciting silent auction items.

Tickets are $150 each and can be purchased online at Vikings.com/taste.

Proceeds from the event will go to benefit the Vikings Children's Fund Summer Lunch Program, in partnership with Second Harvest Heartland, which helps provide meals to children in need during the summer months.

Bar Abilene will be one of the many restaurants participating in the Taste event and was kind enough to share a recipe with KARE Saturday.

Sour Cream Chicken Enchiladas:


  • 1 yellow onion, diced
  • ½ cup garlic, minced
  • 3 poblanos, roasted and diced
  • 12 oz. jalapeno, minced
  • ½ cup cumin
  • ½ cup salt
  • 1 bunch cilantro
  • 4 cups sour cream
  • 4 cups salsa verde
  • 1 tbsp Tabasco
  • ¼ cup Worcestershire sauce
  • 1 ¼ cup shredded jack cheese
  • 8 chicken, shredded
  • ¼ + 2 tbsp oil
  • 30 corn tortillas
  • 1 cup guajillo pure
  • 6 cups Annatto Rice


Sauté onions until caramelized, add garlic and cook for one minute. Add cumin and salt. Add salsa Verde and poblanos. Bring to a simmer until well reduced, stir occasionally. Remove from heat and cool.

In separate bowl combine cheese, sour cream, cilantro and jalapeno. Mix with salsa Verde/poblanos mix. Season with Tabasco and Worcestershire. Fold in chicken.

Heat a small pan with 2 tbsp oil until smoky. Cook guajillo for 30 seconds. Fold tortillas in guajillo one at a time then fill with 2 oz. of mix.

Bake in oven for 7 minutes at 350 degrees.

Serve on plate with salsa Verde, annatto rice, lime, sour cream, Pico de Gallo, and queso fresco.

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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