Tag Archives: Taquito

Baked Creamy Chicken Taquitos

3 Oct

I am in love with these taquitos! I’ve never made taquitos with flour tortillas before, but they were fabulous. I actually had to make them twice because the first time everyone ate them before I could take a picture. ūüôā They are really quick, but I ran into a snag the second time around – no salsa. I usually borrow from my neighbor in a pinch, but she wasn’t home. So, I skipped on over across the street (and when I say ‘I,’ I actually mean I sent my husband and all the kids so I could work on dinner in peace) to ask my other neighbors if they had salsa. No go. But! Hubby came home with all the raw ingredients for salsa that they neighbors had so generously offered. So, with their tomatoes, cilantro, and onion, we added a handful of pitifully small peppers and an ear of sweet corn that our little garden managed to eke out this season, and ended up making some Homemade Salsa¬†to finish things up. They turned out better than ever!

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Ingredients

1/3 cup (3 oz) cream cheese

1/4 cup salsa (Homemade Salsa)

1 Tbsp fresh lime juice

1/2 tsp cumin

1/4 tsp garlic powder

2 Tbsp chopped cilantro

2 cups shredded cooked chicken

1 cup grated cheese

flour tortillas

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.¬†Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add salsa, lime juice, cumin, and garlic powder and mix well. Add cilantro, chicken and cheese and combine well.¬†Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can.¬†Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray.¬†Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Adapted from: http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html

 

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Salsa Crockpot Chicken

17 Aug

How easy is the crockpot? I really don’t know why I don’t use it more than I do. Dump and leave…awesome. This chicken is pretty self explanatory – it is literally chicken and salsa cooked in a crockpot. And it tastes sooooo good! You can add more stuff to make it more of a meal, or just use the chicken in your taquitos, tacos, breakfast burrito, etc. Either way, you can’t ask for a simpler way to get such a tasty result.

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Ingredients:

2 frozen, boneless, skinless chicken breasts

2-3 cups salsa

taco seasoning to taste

*Optional add ins:

1 can corn (I prefer frozen corn – about 1 1/2 cups)

1 can black beans

sour cream

shredded cheddar cheese

diced tomatoes

Place frozen chicken, salsa, and taco seasoning in crockpot, making sure chicken is covered. Cook on low for 6 hours or until chicken is very tender and shreds easily. When chicken is fully cooked, shred and and serve or add corn and sour cream, just enough to make it as creamy as you would like. Cook the black beans separate on the stove top until soft, then add them to the mix. Serve burrito style on a tortilla with shredded cheese and tomatoes.

 

Tacos & Taquitos

16 Aug

I learned a couple of things from my dream last night: first, during a zombie apocalypse, people think you have to have guns and chainsaws and baseball bats…not so. Apparently, all that is required is window coverings. Yeah. Blinds, shades…you pick. Just make sure those zombies can’t see into your hugely awesome house at night and you’re good (I always live in the coolest houses in my dreams). Of course, if you have one of those pesky doors with a window taking up half of it, and you only have one of those cheap paper-like shades, don’t let your two-year old sneak into the kitchen in the middle of the night because she’ll tear it down in order to draw a mural and expose you to all kinds of unwanted zombie attention. Second, if your sister happens to have been bitten by said zombies (unfortunately, zombie faces are very hard to distinguish so I’m not really sure¬†which sister it was), don’t feel like you shouldn’t visit her every week, like you would an ailing aunt in a rest home. Just because she’s a zombie doesn’t mean you have to avoid her. You may have to stay a safe distance away – like across the street – and settle for a hearty wave instead of a sisterly-hug but, family is family.

Seriously though, If there ever really were a zombie apocalypse, I would have to be sure to have a stash of corn tortillas. Even when I am bare-bones, Old Mother Hubbard, I can always count on dinner of some sorts if I have corn tortillas – namely tacos and taquitos. Taquitos, I just barely figured out the right technique so that the tortillas don’t split before ¬†you fry them, and I’m very excited about it! If I didn’t just run out of my stash of corn tortillas, we may just be having them for dinner every night this week. Better get to the store, just in case of a zombie apocalypse.

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Tacos:

corn tortillas

1 lb ground beef, cooked and seasoned to taste (I am old school and use salt and pepper) 

toppings of choice – cheese, salsa, sour cream, olives, fresh tomatoes, guacamole…etc

In a small pan, pour in a shallow amount of oil and heat. Place a corn tortilla in the oil and fry until edges are brown. Flip the tortilla and brown other side. Remove from oil, form into a taco shape (quickly, before the shell cools and becomes crisp), and place on paper towels to absorb excess oil. Repeat with remaining tortillas – refill oil as needed, but be sure to not make it too deep. Fill with ground beef and add toppings.

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Taquitos:

corn tortillas

prepared filling Рground or shredded beef, chicken, pork, etc.: Salsa Crockpot Chicken

Fill a pan with about 1″ oil and heat. Place a corn tortilla in the oil, fry until the tortilla floats to the top of the oil (this happens quickly, so don’t allow it to cook too long or it will be too crisp to roll). Remove tortilla from the oil and place on paper towels. Place filling in the center of the tortilla, then roll using tongs as the tortilla will still be hot to the touch. Again using the tongs, pinch the taquito gently, holding the roll in place, and place into the oil, fold-side down. Fry taquito until crisp, then rotate and repeat on all sides until all of it is crisp. Remove from the oil and place on paper towels to absorb excess oil. Serve hot.

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