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!

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Tuscan Lemon Chicken

This is a great, simple marinade that I used on the 4th of July. It comes from The Barefoot Contessa via Food Network’s website, and I’ve only made a couple of small changes.

I used only chicken breast instead of a whole chicken, as she calls for in the original. I used probably 2 1/2-3 lbs of chicken and there was plenty of marinade. Apparently it’s better if you let it sit overnight in the fridge, but I only had about 6 hours and it was still really good!

3 lbs. chicken, flattened
Kosher salt
1/3 cup olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves – I didn’t have fresh, so I used just a small sprinkle of dried rosemary
Freshly ground black pepper

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

Grill until done in the middle. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.

Enjoy!

We had a bunch of leftovers, which I planned on. I sliced the remaining chicken breast and put it in the freezer, where I can pull out however much I need for a salad or wrap. We’ll definitely do this again!

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).

Easy Chicken Taco Soup

OK, you know how Sonya’s Skinny Chicken recipe is so delicious and easy and can feed an army? Or, if you’re just feeding your own family, how it leaves lots of yummy leftovers?

Well, last night, I used leftover Skinny Chicken to make a quick, easy Taco Soup that I’ll be making again for sure. I just made this for Matt and me because it was one of those nights when baseball practice meant we weren’t all home at dinnertime, etc. so Matt and I ate later than the kids. It’s fine anyway, because they all hate soup and I didn’t have the energy to fight them on it last night.

So here’s what I did, and feel free to adjust as needed based on how much you have leftover:

5(ish) cups leftover skinny chicken (this was a lot of the broth that’s left in the crockpot + some of the shredded chicken)
about 2 cooked, chopped chicken breasts (leftover from dinner the night before – I just threw it in so it wouldn’t go to waste, but it’s not necessary if you have plenty of chicken leftover in the salsa mixture)
3 sliced green onions
16 oz. chicken broth (you can use a can or bouillion or whatever you want)
half a bag of frozen, fire-roasted corn (regular frozen corn would be fine, too, but I had this kind from Trader Joe’s and it’s just perfect for soups like this)
beans (I didn’t add them this time, but that would have been really good)

Just heat it on the stovetop until hot. That’s it! This amount made about 5 or 6 good-size bowls of soup.

I served it with a cheese quesadilla. In the soup you can add crushed tortilla chips, avocado, diced tomato, sour cream, cilantro…whatever you like!

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?

Salsa Chicken Pizza

OK, so I know a lot of you really love Sonya’s Skinny Chicken recipe…we do around here, too! Sidenote: I’ve been using On the Border salsa lately to make this and it’s delish…it can be found in gigantic quantities at Sam’s Club for like $5.

I made it last week for dinner and of course, had a lot leftover. This is a leftover that I don’t mind eating in the same form a second time, but I came up with an idea for the leftovers that was really tasty, and wanted to share it!

Here’s what you need:
Dough to make one pizza (I use Trader Joe’s $1.09 fresh dough all the time – it’s the absolute best!)
1 large onion, roughly chopped
1 Tbl butter
Leftover Skinny Chicken, about 2 cups, drained (so that it’s not too watery)
8-10 oz Shredded pepper jack cheese

If using Trader Joe’s dough: set out 20 minutes before you need it so that it’s ready to use when you’re ready for it!

Melt the butter in a large non-stick skillet over medium heat. Cook the onion until caramelized, which will take about 15-20 minutes (you need to stir frequently to avoid burning).

Prepare the pizza dough/crust on the pan you’ll be cooking it on. Cover it with the chicken, and then the onions, and then the cheese.

Bake according to the directions on your pizza dough (TJ’s is 375 for about 15-20 minutes).

Enjoy!!

Chicken Stock

I’m hooked. Not only am I hooked on rotisserie chicken, I’m now hooked on making my own chicken stock. It’s just so unbelievably easy and tastes so much better that what’s in a can or from bouillon (though, there certainly is still a place for those!).

Here’s how I do it, following tips from my neighbor, Ann, and this Alton Brown recipe:

1 chicken carcass – we don’t eat a lot of the dark meat, so I pick all of the white meat and the thigh meat off the bone, and pretty much leave the legs/wings. I have less guilt about not using the entire chicken by making stock out of what’s left!
several carrots, cut into large chunks
several stalks of celery, cut into large chunks
2 whole cloves garlic, peeled
1 large onion, quartered
several whole peppercorns
1 bay leaf
thyme, parsley (fresh if you have it; a few shakes from a container if not)
Cold water

Put it all in a stock pot, fill with water (leave some room at the top or your stove will be a disaster), and bring to a boil. Reduce to a simmer, and cook it for a long time – Alton says 6-8 hours, I probably do about 4. And I cover it after the initial boil. Alton says to skim the stuff off the top, but I haven’t been doing that (please don’t tell him).

When it’s done cooking, let it cool so that you won’t burn yourself in the next step.

Using tongs, pull out all of the large pieces and throw them away. After cooking for so long, the vegetables aren’t really good to eat anymore. Then, using a mesh strainer, pour the broth through to remove any solids (this is much, much easier with two people – enlist the help of your beloved).

Then, refrigerate overnight. This allows the fat to rise to the top, and then you can skim it off the next day before using it or freezing it in ziploc bags (I freeze it in 2-cup increments since that’s about what comes in a can of broth).

When you use it, you’ll need to add salt, because there is none in the recipe, but that way you can just add what you need for the recipe you’re making.

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