Crunchy Stuffed Chicken Wraps

I don’t know why it never occurred to me to cook up stuffed tortillas like this, but it didn’t. I’m so glad I found this recipe!

The original is here. You can follow her directions and make an absolutely delicious dinner!

My takeaway from this recipe, though, was that this method is the perfect way to fancy up what’s leftover in your fridge. And, you can make as much or as little as you want! Several times now I’ve used leftover chicken from various other recipes, leftover rice or quinoa that I seasoned, some shredded cheese, and voila! Tomorrow I’ll be mixing together scrambled eggs, shredded cheese and some leftover turkey sausage to make breakfast wraps.

To assemble and cook: put the mixture down the center of a tortilla, roll it up, flatten it a bit, and then spray the seam side of the wrap with some canola, coconut or olive oil spray.

Cook them in a non-stick skillet on medium until golden brown and crisp, about 2-3 minutes per side. Cook them seam-side down first to seal the edge.

Serve with any kind of dip that would go with however you’ve flavored the inside of the wrap! Sour cream, ranch, hummus, salsa, whatever!

Taco soup

Hi people.  I’m back.  It’s been a while.  A LONG while.  I know there is a taco soup recipe on here and it’s very good. But, I wanted to record this one also instead of just adding my changes in the comments of the other recipe. This is SO good people.  Like I wanted to lick the bowl when it was gone good.

• 1/2 c onions, diced
• 1/2 c red pepper, diced
• 3 cloves garlic, minced (I used minced garlic from a jar)
• 4-5 cups of skinny crockpot chicken (recipe found on this site)
• 16 oz salsa
• 14 oz frozen corn
• 1 can black beans, drained and rinsed
• 6 oz can tomato paste
• 4 cups chicken stock
• 28 oz petite diced tomatoes
• 8 oz sour cream

Throw everything but the sour cream in the crockpot. Turn it on low for about 3 hours (Or longer…really doesn’t matter). 30 minutes before eating Stir in the sour cream.  We served with tortilla chips and cheese quesadillas. This is spicy. One of mine ate it and two others dipped there quesadillas and chips in it.  That’s a win in my book.

My only thought….this makes a LOT.  I think, next time, I am going to add spoonfuls of sour cream to the individual bowls so that I can freeze the rest.  We are a family that loves leftovers.  But, we only eat a meal one more time as leftovers.  I could probably eat this four times there is so much leftover.  Enjoy!

Chicken Enchiladas

People. This is good. Even better?  The recipe makes two casseroles…one to eat and one to freeze. Now, we are having this meal from the freezer this week so I’ll let you know if it doesn’t freeze well, but the recipe says it does!  I also used the skinny crockpot chicken to make this.

12 corn tortillas

2-3 cups skinny crockpot chicken

1 cup brown rice

1 cup frozen corn kernels

3 tablespoons tomato paste

3 cups tomato sauce

chili powder

1 tsp cayenne pepper

ground cinnamon

Monterey Jack cheese

Wrap tortillas in foil and warm in 275 degree oven while you prepare everything else.  Mix shredded chicken with rice, tomato paste, 1/2 cup cheese, and frozen corn.

For the sauce, mix 3 cups tomato sauce, 1/2 tsp cinnamon, 1 1/2 tsp chili powder, and heat through, keeping warm until needed.

Remove tortillas from oven and switch to broiler on high.

Using two different square or round 9 inch containers, layer the following…1. Spread a little sauce on bottom 2. Tortilla layer (I used 2 for each layer) 3. About a quarter of chicken mixture for each dish 4. More sauce 5. another tortilla layer 6. Rest of chicken 7. More tortillas 8. Last of sauce 9. Grated cheese on top

wrap, label, and freeze other casserole now.

Put the other casserole under the broiler for about 5 minutes or until cheese melted.

Chipotle Copycat Corn Salsa

I tore a recipe out of the Food Network Magazine a long time and hadn’t tried it until just now. It’s delicious!

I couldn’t find a poblano at the store, so I had to skip it and instead used a little bit more jalapeno and instead of regular frozen corn, I used Trader Joe’s Roasted Corn (in the frozen section) for the roasted flavor that was missing from the poblano.

The best part? This whole bowl has only 200 calories or so the way I prepared it!

1/2 small poblano chile pepper, seeded
2 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

IF USING A POBLANO: Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, thaw it and then add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 1 teaspoon olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Serve with chips or on tacos.

Baked Creamy Chicken Taquitos

Oh holy cow.  These are AMAZING.  You can find the original recipe here.  I’m going to also type out the recipe just in case the link doesn’t work at some point.  That would be HORRIBLE if that ever happened.  My only change is that I didn’t add the cilantro and green onions simply because I was cooking with four kids at my feet and completely spaced them.  I did buy them.

This time I used leftover chicken I had in the fridge.  Next time, I’ll be using the skinny crockpot chicken.  A friend of mine has already made them using this chicken and also said they were amazing.

I also LOVE that you can put these all together, bake about how many you think you will eat, and then FREEZE the rest for another meal!!!  Only one of my children tried this.  She liked it, but only got half way through with it before deciding it was just a bit too spicy.

• 3 ounces cream cheese, softened
• 1/4 cup green salsa
• 1 Tbsp fresh lime juice (juice from half a 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 cups shredded cooked chicken
• 1 cup shredded Mexican flavored cheese
• small flour or corn tortillas
• kosher salt
• cooking spray

 

Preheat your oven to 425?F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze:  Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months.  To bake a frozen taquito (no need to thaw first): Preheat oven to 425?F and bake for 20 minutes.  (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

Fiesta Dip

So, I just came to the website to figure out what I needed to make this dip for the teachers at school tomorrow.  Had no idea I’ve never added this one!  So yummy and so easy!

8 oz cream cheese
8 oz sour cream
1 pkg hidden valley FIESTA DIP mix (same size envelope as hidden valley ranch pkg)
8 oz shredded cheddar cheese

Mix above and serve with cracker sticks or veggies.  YUM!

White Chicken Enchiladas

 

Pinterest – seriously amazing.  Ok, the original recipe here came from pinterest.  But, I did make some changes and used leftover skinny crockpot chicken in mine. So good.

• 10 soft taco shells
• 2-3 cups skinny crockpot chicken (original recipe calls for 2, I used more like 3)
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chillies

Preheat oven to 350.  Grease a 9×13.

Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.

Stir in sour cream and chilies.  Do not bring to a boil, you don’t want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.

Kayla did eat a bit of this.  The other two wouldn’t touch it.  One is better than none, right?

Mini Phyllo Tacos

These are meant to be an appetizer, but we made a meal out of them.  I served mexican rice with them and it was plenty of food.  They would be great as an appetizer also!

1 pound lean ground beef
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1 1/4 cups shredded mexican cheese blend, divided
2 packages (1.9 oz each) frozen miniature phyllo tart shells

Cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer, uncovered for 5 minutes.  Remove from the heat; stir in 1/2 cup cheese blend.

Place tart shells in an ungreased 15×10 baking pan.  Fill with taco mixture.

Bake at 350 for 6 minutes.  Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted.

Chicken Fajita Orzo

First, I must warn you: there was much gagging by the Diehl children when I served this. Wailing and gnashing of teeth, too. It was not a favorite.

But I’m posting here because Matt and I did like it. I modified a bit from the original in an attempt to get my kids to eat it, but it didn’t work. However, we liked it this way, so here it is!

1 lb orzo (I used more like 10 oz, I think)
1 Tbs olive oil
4 chicken breasts, cut into strips
1 large bell pepper, diced (or you can slice it for a more “fajita” look – however, I KNEW that would go over bad, so I though mincing might make it ok. I was wrong.)
1 large onion, diced or sliced thin
Salsa, probably about 16 oz, whatever you like
shredded cheddar
sour cream and cilantro (optional)

Prepare orzo according to box directions. Drain, and set aside.

As you start the water boiling for the orzo, heat oil in skillet and add chicken. Cook for a few minutes over medium heat, and then add peppers and onions. Cook until done.

Toss orzo with chicken mixture and salsa in the skillet. Sprinkle cheddar over the top.

Serve with sour cream and cilantro, if desired. We were out of cilantro but we did use sour cream, and we loved it! The leftovers today for lunch were pretty tasty as well.

Slow-Cooker Pulled Chicken Tacos

This is very similar to Sonya’s Skinny Chicken recipe…depending upon what you have on hand, this is another option! We ate these tonight and they were very good. After it cooks, there’s a little less juice than there is with the skinny chicken recipe. From Dierbergs‘ monthly recipe book.

2-3 lbs boneless, skinless chicken breast (original called for 1 1/2 lbs of breast + 1 1/2 lbs of boneless thighs, but I used all chicken breast)
1 can (10 oz) petite diced tomatoes with green chiles (I put this through the food processor…chunky foods do not go over well here, and in an effort to promote trying new tastes, I’ll puree something like this!)
2 cloves garlic, crushed or minced
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh lime juice (I forgot this step…oops! Would have been good, though.)
Minced fresh parsley or cilantro, optional
20 flour tortillas
Toppings for tacos: cheese, shredded lettuce, diced tomatoes, sliced green onions, etc.

Place chicken in a slow cooker that has been sprayed with non-stick cooking spray (I didn’t do this, and it wasn’t really a mess). In a small bowl, combine tomatoes, garlic and seasonings. Pour over chicken. Cook until chicken is tender, about 6-8 hours on low or 4-5 hours on high.

Remove chicken to cutting board and shred with 2 forks. Return shredded chicken and any juices on the board to cooker and stir to combine. Stir in lime juice and cilantro/parsley. Serve on tortillas and with toppings.

This freezes easily for a quick dinner, too!

1/2 tsp ground black pepper