March 19, 2012

This Week In Food...The Baked Chicken Taquitos Rocked!

First, an update from last week's food post...the Baked Chicken Taquitos were the new recipe winner for the week! They were very easy and really good...they even reheated well in the toaster oven for lunch a couple days later. Definitely good enough to share, so here's the recipe:

Baked Creamy Chicken Taquitos
3 ozs cream cheese, softened
1/4 c. green salsa
1 tbsp fresh lime juice (juice from half lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
2 tbsp sliced green onions
2 c. shredded or diced cooked chicken
1 c. shredded Mexican flavored cheese
10-12 small flour tortillas (I used 100% whole wheat tortillas, which worked great)
kosher salt
cooking spray

Preheat your oven to 425 degrees. Line baking sheet with parchment paper or silpat. In large bowl mix the cream cheese, salsa, lime juice, cumin, chili powder, onion powder and garlic. Once combined add the cilantro and green onions. Then stir in the chicken and cheese. Mix thoroughly. The tortillas need to be soft enough to roll; if yours are fresh you don't need to do anything; if they've been refrigerated, warm them in the microwave for a few second first to make them more pliable. Spoon 2-3 tbsp of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tight as you can and place seam side down on the baking sheet. Repeat until mixture is gone. Make sure taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with a little kosher salt. Bake for 15-20 mins. or until crisp and golden. Serve with salsa, guacamole and sour cream.

I got this recipe, via Pinterest, off the http://www.chef-in-training.com/ blog.

Unfortunately, the zucchini bites, another new recipe last week, were just okay. I probably won't make them again. But the Creamy Crockpot Chicken Alfredo was good. It was very easy and both Rolland and Portia liked it and it made good leftovers. It doesn't really taste anything like alfredo sauce, but it's still creamy goodness. You can find that recipe at smashedpeasandcarrots.blogspot.com or on Pinterest or ask me and I'll post it. I'm also adding a picture of the flatbread pizzas from last week...kinda like a salad on a pizza, but oh-so-good!

This week is a short week for us, cooking wise. I still have something from last week's menu to make tonight. And since we leave on vacation this weekend, I'll only be cooking thru Thursday. So that means just three dishes on the menu for this week. And here they are:

- Slow Cooker Chicken Cordon Bleu with VTBD (Veggie-to-be-determined, based on what looks good at the store tomorrow)
- Mexican Stuffed Shells and Salad
- Spaghetti with Creamy Tomato Sauce and Salad

The Chicken Cordon Bleu and Mexican Stuffed Shells are both new recipes for me and both were found on Pinterest. So I'll let you know how they turn out! In the meantime...

Happy eating!

1 comment:

  1. The mexican stuffed shells sound good. Let me know how those go!

    ReplyDelete