Baked Creamy Chicken Taquitos

recipe from Our Best Bites

These taquitos are a frequent request at our house. They make a great appetizer, party food, or combine them with some spanish rice and a green salad and you've got a meal!  Dip them in this creamy lime cilantro dressing and you will have tasted a little mouthful of Mexican heaven! 

1/3 cup (3 ounces) cream cheese

1/4 cup green salsa (I like the La Costena brand ) 

1 Tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425 degrees.  Line a baking sheet with foil and lightly coat with cooking spray. 

Heat cream cheese in microwave for about 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic.  Stir to combine and then add cilantro and green onions.   Add chicken and cheese and combine well.

 (You can prepare up to this step ahead of time. Just keep mixture in the fridge)

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.  It helps to place them between damp paper towels. Usually 20-30 seconds will do it.  If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 Tablespoons of the chicken mixture on the lower third of a tortilla, keep it about 1/2 inch from the edges.  Then roll it up as tight as you can.

Place the 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 or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip in salsa, sour cream, guacamole or this creamy lime cilantro dressing.

Southwestern Chicken Barley Chili

recipe from Mel's Kitchen Cafe

Okay, I am still trying to hone my food photography skills.  Although this picture isn't my proudest effort, I want you to know that this chili is really delicious.  Check out Mel's picture from Mel's Kitchen Cafe for a picture that does this chili some justice.  It is a wonderfully hearty, delicious chili perfect for these cooler autumn nights.  Give it a shot. It has made several appearances at our dinner table and is truly tasty. Hope you like it!

*Serves 6-8

1 (14.5 ounce) can of diced tomatoes, undrained

1 (16 ounce) can tomato sauce

1 3/4 cups low-sodium chicken broth

1 cup medium barley (not quick cooking)

4 cups water

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon dried oregano

dash cayenne pepper (more or less to taste)

2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces

1 (15 ounce) can black beans (rinsed and drained)

1 1/2 cups frozen corn kernels

suggested garnishes:  shredded cheddar cheese, sour cream, sliced green onions, tortilla chips

In a large pot (about 6 quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well.  Bring the mixture to a boil over high heat and add the chicken. Stir to combine.  Reduce the heat to medium-low, cover and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes.  Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling.  Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

Taco Night Tacos

Recipe adapted from Deals to Meals

I love taco night!  It is simple, quick and always tastes yummy.  I used to use the packaged taco seasoning... until I became aware of all the unhealthy stuff that is put into those seasoning packets and realized when you make your own, your taste buds, tummy and overall health love you for it!  

1 lb. lean ground beef 

(*I used 1/2 lb. ground beef and 1 1/2 cups cooked quinoa for these tacos  and my husband said they still tasted great!  Score!  I cooked the quinoa in beef broth to give it a little more flavor)

1 small to medium onion, chopped

1 garlic clove, minced

1 8 oz can tomato sauce

1 Tbsp brown sugar

Taco Seasoning:

1/2 tsp salt

1/2 tsp chili powder

1/4 tsp dried oregano

1/4 tsp cumin

dash of cayenne pepper

dash pepper

Brown the ground beef and drain off grease. Add onions and garlic and continue to cook until onions are starting to appear translucent.  Stir in tomato sauce and taco seasoning ingredients. Simmer 10 minutes and then serve.  We love the uncooked tortillas you can buy at Costco at our house, but this goes great in soft shell, hard shell, over tortilla chips, whatever floats your boat!

You can make the taco seasoning in a bigger batch and then store to use in the future. If you do this, just add about 1 1/2-2 tsp to your ground beef.

If you decide to use quinoa, bring 1/2 c quinoa and 1 c broth or water to boil in medium saucepan. Boil for about 15 minutes or until liquid is absorbed. Remove from heat, cover and let stand for 5 minutes.  Fluff with a fork.

Chipotle Chicken Taco Salad

recipe from Our Best Bites

SALAD:

4 c chopped Romaine Lettuce

2 c chopped grilled chicken (you can use Taco Chicken* if you want.  It is delicious!)

1 c cherry or grape tomatoes, washed ( I just used chopped tomatoes, since that is what I had on hand)

1/3 c vertically sliced red onion

1 avocado, cubed

1 15-oz can black beans, rinsed and drained

1 8 3/4 oz can corn, rinsed and drained. (I like to use frozen corn)

DRESSING:

1/3 c chopped fresh cilantro

2/3 c light sour cream

1 1/2 tsp adobo sauce from canned chipotle chili peppers (You can usually find these in the Mexican food section of the grocery store)

1 tsp chili powder

4 tsp fresh lime juice

1/4 tsp salt

OPTIONAL:

Tortilla strips

Or, I bought taco shell bowls at the deli section at Macey's and served the salad in those. It was delicious!

Make sure all salad ingredients have been washed or rinsed.  Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix.  Set aside.

Mix dressing ingredients.  Start with 1 1/2 tsp of adobo sauce and then go from there, probably adding more if desired 1/4-1/2 tsp at a time.  You could even chop up one of the chili peppers and toss it in there if you are super brave with spiciness.  I just added the 1 1/2 tsp of sauce recommended in the recipe and it was just the perfect amount of "kick".  Set dressing aside.

When ready to serve, add avocado, tortilla strips (if desired) and dressing, gently combine and serve.

I have never used adobo sauce before and it added such a yummy smoky flavor to the salad.  It's worth the trip to the grocery store to try it!  

*TACO CHICKEN  Recipe also by Our Best Bites

1 lb chicken breasts or thighs

A couple of juicy limes

A splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp chili powder

1/2 tsp cumin

1/2 tsp Kosher salt

1/2 tsp black pepper

Juice the limes and combine with a couple splashes of red wine vinegar.  Add garlic.  Pour over chicken.  This will not completely cover chicken; just turn it occasionally as needed.  Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside or your broiler in your oven).  Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub spices all over the chicken.  

Grill about 7 minutes per side.  Remove from heat and allow to stand for a few minutes so it doesn't lose its juiciness.  You can either eat the chicken as it is, maybe with Mexican rice and beans, or slice it up and use it as you would taco meat. 

Chili Verde

                                            Recipe from my sister-in-law Holly
4 lbs. pork or chicken cut into small chunks
1/4 c flour
1 large can chopped green chilies
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
3 cloves garlic (minced or pressed)
1/2 c chopped cilantro
1 c salsa
1 can chicken broth (approx 2 cups)
2 Tbsp canola oil


Brown pork or chicken in hot oil quickly in a skillet so that the meat only browns, but does not cook through.  Sprinkle flour on meat and cook for 1 minute.  


Add remaining ingredients to crock pot.  Add browned pork to crock pot.  Cook up to 7 hours on low for pork and about 4 hours on low for chicken.  (The longer it cooks, the thicker and more flavorful it will be.)


If you desire a thicker consistency, you can mix water and cornstarch and add as if you were thickening gravy.


Serve in tortillas, over rice, or on tortilla chips.  Garnish with lettuce, tomato, sour cream, cilantro, creamy lime cilantro dressing, cheese etc.  We have had this with flour tortillas (the uncooked kind you buy at Costco are our favorite), or I really like it served in warm white corn tortillas.

Mexican Lasagna

  

                                            adapted from Taste of Home Magazine
2 c frozen corn, thawed
1 can black beans, rinsed and drained
1 can diced tomatoes with basil, oregano, garlic, undrained  


(I just used a can of regular diced tomatoes because that is what I had on hand and then mixed in 1 clove garlic minced, and a sprinkle of basil.)


1 can chopped green chilies
3 green onions, sliced
2 tsp dried oregano
2 tsp ground cumin
6 corn tortillas (6 inch)
1 1/2 c shredded Mexican cheese blend
6 Tbsp plain yogurt (or sour cream)


In a large bowl, combine the corn, beans, tomatoes, chilies, green onions, oregano, and cumin.  Place 3 tortillas flat in a 11x7x2 baking dish coated with cooking spray.  (I placed two tortillas in the bottom of the dish and then cut one in half and used the halves to cover gaps on the sides.) Spread half of the corn mixture;  Sprinkle 1/2 of cheese.  Repeat layers.


Bake uncovered for 15-20 minutes at 400 degrees until heated through.  Let stand for 5 minutes.  Garnish each serving with a dollop of yogurt or sour cream and sprig of cilantro if desired.  


(You can add shredded chicken to the corn mixture if desired.)

*For a freezer meal, complete layering in an aluminum baking pan.  Cover tightly with 2 sheets of aluminum foil.  When ready to eat, place in oven at 350 degrees for 45 minutes to an hour or until warmed throughout and cheese is bubbly. Watch closely to avoid overcooking and drying it out.