Crispy Tacos

Crispy Blackstone Tacos are great for feeding a crowd, and can be used with your favorite meat of choice.  We generally serve ours alongside Cilantro Lime Quinoa or Rice, with corn, but these make great appetizers as well.  Try not to overstuff these; you want them easily folding to maximize crisp shell on both sides.  If you don't have a favorite enchilada sauce, I will often use the leftover meat sauce/drippings.

Crispy Blackstone Tacos

1 lb. shredded meat of choice (we love Mexican Beef, Sweet Pork and Chicken)

corn tortillas

1 can black beans

1 c. chopped white onion

1 c. chopped cilantro

1-2 c. enchilada sauce

Dip each corn tortilla in the enchilada sauce, turning to coat both sides.  On lightly greased Blackstone, place each tortilla.  Sprinkle with a small amount of cheese.  Spread 1-2 Tbsp. of meat on 1/2 of the tortilla, and top with a small spoon full of beans.  Sprinkle with onion and cilantro.  
Fold tortilla in half and grill until crispy, turning to crisp the other side.

Serve with pico de gallo or salsa and sides of choice.

Green Tomato Enchilada Sauce {Canned}

This recipe is like a mix between enchilada sauce and salsa verde (which to be honest I don't really know the difference).  You can certainly pour this over your tacos and burritos, or use as a dip for chips.  I wanted a canned version of this recipe - a favorite when making chicken enchilada chili, and a great go to for delicious enchiladas like these ones.  However, I don't usually grow tomatillos, but green tomatoes seem to be in abundance this time of year as cold nights freeze exposed portions of my tomato plants.  I cringe at all of the green tomatoes still left on the vine, with no time to ripen, and this recipe solves my problem.

This is easy and delicious, and a great way to clean up the remaining produce from the garden.  And there is nothing like opening up a can of that garden goodness all through the winter.  Using a blender makes a big difference here - just throw it in and pulse, no need to skin, chop or dice anything.

I adapted this recipe from Our Best Bites, as well as Montana Homesteader, while still making it suitable for home canning, but you can certainly freeze this if the idea of canning intimidates you. 

Green Tomato Enchilada Sauce

9 lbs. green tomatoes, cored and rough chopped (about 24 cups)

2 extra large onions (about 4 c. pureed)

4 green bell peppers (about 3 c. pureed)

2-3 jalapeños, whole

1 1/2 c. lime juice (about 9 juiced limes with pulp)

2 bunches cilantro

2 heaping Tbsp. roasted garlic (or minced)

2 Tbsp. sugar

2 Tbsp. cumin

2 Tbsp. salt

1 tsp. black pepper

Heat a large pot over medium heat.

Puree green tomatoes and add to the pot.

Rough chop onions and puree in blender, then add to the pot and stir.

Puree bell peppers with jalapeños, then add to pot and stir to combine.

Combine lime juice and cilantro in the blender and puree.

To the pot add garlic, sugar, cumin, salt, pepper and cilantro lime mixture.

Stir to combine, and adjust seasonings as needed.

Ladle hot enchilada sauce into hot, sterilized jars.

Remove air bubbles, wipe rims, and top with sterilized lids.

Screw on bands and place in prepared pressure cooker.

Process in a pressure cooker at 11 lbs. for 20 minutes.

Be sure to adjust for altitude (13 lbs. of pressure for Utah).

Makes 13 pints.

Corn and Black Bean Salsa

One of our all time favorite meals is this cilantro lime chicken, which we always serve with this salsa.  But this is a great go to even if you don't want to make a meal out of it.

This is also one of those "recipes" that I don't ever measure.  I just chop up the veggies and throw it all together, so feel free to modify the measurements to meet your needs.

I rarely make this with avocado's, since I am the only one in the family that likes them, AND because they do not do well if you have extras.  If you want to add them in, be sure and do so immediately before serving.  It is great either way!

Corn and Black Bean Salsa

1 can corn, drained

1 can black beans, rinsed and drained

1/2 c. chopped onions, or to taste

3-5 large chopped tomatoes
2 cloves garlic, minced
1 jalapeno pepper, minced (leave seeds in if you like a spicier salsa)

Large handful chopped cilantro, or to taste
Salt to taste

3 chopped Hass avocados, optional

Add all ingredients except salt and avocados to a large bowl and stir to combine.

Sprinkle salt over everything and stir again.

Taste and add additional salt, if needed.

Fold in diced avocados, if using.

Serve cold or at room temperature with favorite tortilla chips.

Dry Taco Soup Mix {Meal in a Jar}

Aside from the convenience of having these lining your pantry shelves for a quick and delicious dinner any time, recipes like these also make for the perfect gift, as well as for camping / backpacking / 72 hour kit food options.  Just switch out the glass jar for a ziplock bag if you plan to hit the hills.

Shelf life on these jars are 1 year.  If you have a food saver with the ability to seal a mason jar lid on dry goods, it will last much longer (upwards of 15 years if kept in a cool, dry place).

You can use any brand of freeze dried or dehydrated food here, but I've included links to the products that I use personally.  Click here to find out more about how you can earn these products for free or half off.

Dry Taco Soup Mix {Meal in a Jar}

Recipe from My Food Storage Favorites

3 Tbsp. taco seasoning

1/2 tsp. salt

1/4 tsp. pepper

3 Tbsp. tomato powder

1/4 c. freeze dried onions

3/4 c. freeze dried hamburger

3/4 c. instant pinto beans

3/4 c. instant black beans

3/4 c. freeze dried corn

1/4 c. freeze dried green chilis

In each quart mason jar, add the ingredients in the order listed.

To make the soup:

Add 7 cups of water to a pot and turn on high heat.

Dump entire contents of jar into the water.

Bring to a boil, then simmer over medium heat for 20-30 minutes, or until beans are fully cooked.

Serve with shredded cheddar cheese, tortilla chips and sour cream, if desired.

Makes about 10 cups of soup.

{Zupa's} Chicken Enchilada Chili

Zupas Chicken Enchilada Chili.  You need this recipe in your life.  This was definitely not my first (or second, or third...) attempt at recreating this, so I can tell you right now, the secret is all in the sauce.  Save yourself the heartache of 'not as good as Zupas' soup and make the enchilada sauce from scratch.  It makes all the difference.  It makes the soup.

I use this enchilada sauce recipe from Our Best Bites, only subbing red bell peppers instead of green ones.  I also like to make a big batch of it ahead of time because it freezes beautifully, which means I can have this soup ready and on the table in a matter of minutes.

Zupas Chicken Enchilada Chili

Recipe modified from Burnt Apple

1 Tbsp. olive oil

1 small onion, chopped

2 cloves minced garlic

2 c. small diced cooked chicken

2 1/2 c. enchilada sauce

1 15oz. can tomato sauce

1 4oz. can diced green chiles

1 15oz. can black beans, rinsed and drained

2 Tbsp. chili powder

1 tsp. cumin

1 c. shredded cheddar cheese

2 Tbsp. flour

2 Tbsp. butter

1 15oz. can evaporated milk

2 c. chicken broth

In a large pan, heat olive oil and add onions, cooking until translucent.

Add garlic and cook for 1 minute.

Add the chicken, enchilada sauce, tomato sauce, green chiles, beans, chili powder, and cumin.

Allow mixture to warm, stirring occasionally, while you make the sauce.

In a separate pan, melt the butter.

Add in flour, and whisk to make a roux.

Gradually add evaporated milk, whisking and cooking until sauce is thickened.

Slowly add milk mixture and grated cheddar cheese into the soup, stirring until melted.

Add up to 2 c. chicken broth to thin soup to desired consistency.

Serve with tortilla chips.

Green Chili Chicken

I'm a big fan of any meal that incorporates salsa.  This is fantastically easy and incredibly delicious.  We served ours with black beans and corn, as well as some white rice with pico stirred in.  I also used freeze dried green chilies, because those are the only ones I have on hand, and everything turned out delicious!

Green Chili Chicken

Recipe from Pioneer Woman

1/2 c. olive oil

3 Tbsp. lime juice

2 whole chipotle peppers in adobo sauce

2 cloves garlic

1 tsp. cumin

1 tsp. salt

1/2 tsp. pepper

4-6 chicken breasts

4-6 chilies (see note above)

1 c. pepperjack cheese, grated

pico or salsa, for serving

beans, for serving

rice, for serving

Combine oil, lime juice, chipotle peppers, garlic, cumin, salt and pepper in a blender and puree.

Pout over chicken in a ziplock bag, seal, and evenly distribute.

Marinate for at least 4 hours.

If using fresh chilies, roast over an open flame, seal in a bag, and remove skins.

Grill or pan fry chicken until cooked through.

On each breast, cover with chilies and top with cheese.

Serve with rice and beans, with salsa on the side.

Cornbread Taco Bake

We love tacos.  We love cornbread.  This one pot wonder was a no brainer for us.  Hearty, satisfying and easily put together, this is a great go to all through the fall and winter months.

The original recipe called for a ranch dressing drizzled over the top (no thank you), so we opt for fresh pico or restaurant style salsa instead.  Delicious.

We also switched out the rotisserie chicken with ground beef, and added a home made cornbread crust, rather than the store bought kind.  

Cornbread Taco Bake

Recipe modified from Barbara Bakes

FILLING:

1 lb. lean ground beef

1/2 onion, chopped

1 jalapeno pepper, chopped

1/4 c. chopped cilantro leaves

1/2 tsp. salt

1/2 tsp. cumin

1/4 tsp. black pepper

14.5 oz. can diced tomatoes with green chilies

CRUST:

1 c. flour

1 c. corn meal

4 tsp. baking powder

1/4 c. sugar

3/4 tsp. salt

2 eggs

1/4 c. olive oil

1 c. milk

TOPPINGS:

1 1/2 c. cheddar and pepperjack cheese blend

3 c. shredded romaine lettuce

1 c. chopped tomatoes

salsa

sour cream

Brown beef and onion in large skillet over medium heat.

Add jalapeno, cumin, salt and pepper, and continue cooking until beef is done.

Stir in cilantro and tomatoes and heat through.

Meanwhile, add dry ingredients for crust and mix.

Add eggs, oil and milk and whisk to combine.

Remove beef mixture from skillet and wipe out with a paper towel.

Spray skillet with Pam, and pour cornbread mixture in.

Spoon beef mixture evenly over cornbread and sprinkle with cheese.

Bake at 400 degrees for 20 minutes or until golden brown.

Cut into wedges.

Top with desired toppings.

Taco Pizza

My sister served up this pizza at our last family vacation.  It is delicious and it feeds a crowd!  Mix up the toppings however you would like, this is a winner!

Taco Pizza

Recipe modified from Life as a Lofthouse

1 pizza dough recipe

1/2 lb. ground beef

2 Tbsp. taco seasoning

1 16oz can refried beans

3 c. shredded cheese

1/2 c. chopped tomatoes
1/4 c. sliced black olives
4 green onions, chopped
1 c. corn, optional - I liked it better without

Prepare pizza dough and spread out on large baking sheet.
Bake at 375 for 8-10 minutes, or until lightly golden.

Meanwhile, brown beef in a large skillet until no longer pink; drain.
Add taco seasoning to cooked beef.
Heat up refried beans, stir, and spread evenly over the top of the warm pizza.
Top with cooked ground beef.
Sprinkle with cheese, tomatoes olives, green onions and corn.

Return to oven and bake an additional 5-7 minutes, or until cheese is melted.
Serve immediately with salsa and sour cream if desired.

Baked Cheesy Chicken Chimichangas

These turned out MUCH better than I had planned; which means they will be my go-to method for making chimichangas.  So much easier than frying, and less time!

Any combination of ingredients would be great in these, but I copied this particular recipe from

Six Sisters' Stuff.

Baked Chicken Chimichangas 

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Mexican Lasagna

  Let me just give a shout out to all Mexican food lovers out there; this dish is definitely for you!

3 layers of noodles with chicken, cheese, peppers, black beans, corn and salsa.  One of our family's go to meals.

Mexican Lasagna

Menu Managed Original

2 c. cooked chicken, cubed or shredded

1 c. diced red onion 

2 jalapenos, seeds and ribs removed, minced

1 bell pepper, chopped

1 can black beans, rinsed and drained

1 can corn

1 can diced tomatoes

4 tsp. minced garlic

3 tsp. cumin

1 1/2 tsp. chili powder

1 c. salsa

large handful cilantro, chopped

1 1/4 c. shredded cheddar cheese

1 1/4 c. shredded pepperjack cheese

8 lasagna noodles, cooked

sour cream and green onions for garnish

Combine onions, peppers and garlic in a skillet and heat until veggies are crisp-tender.

Add chicken, black beans, tomatoes, salsa, corn, chili powder and cumin, and stir to combine.

Stir in cilantro and remove from heat.

Spread 1/3 of the mixture in the bottom of a greased 9x13" baking dish.

Top with 4 noodles.

Top noodles with another 1/3 sauce mixture, and sprinkle half of the cheese on top.

Add remaining noodles.

Top with remaining sauce and cheese.

Bake at 350 for 30 minutes.

Top pieces with a dollop of sour cream and green onions.

Cafe Rio Sweet Pork

My husband and I are huge fans of Costa Vida / Cafe Rio.  I love the sweet pork.  He loves the chicken.  We do not drink soda, and as a result, I rarely make this at home.  Every so often I'll remember to grab some coke and when I do, this is the recipe I use.  It requires little time and then cooks in your crock pot all day.  I'll serve this in burritos, over nacho's, in a quesadilla, etc.

As a side note; I like the pork to be in larger chunks, as opposed to the small shreds you get at Cafe Rio.  If you like it in smaller pieces, increase the cooking time (I've included instructions for both ways below).

.

Cafe Rio Sweet Pork

Recipe from Cupcakes with Sprinkles

2 lb. pork butt roast

1/4 tsp. Oregano

1/4 tsp. Cumin

1/2 tsp. salt

1/2 tsp. dry ground mustard

1 medium onion, quartered

2 cloves garlic, crushed

3 cans Coca-Cola

4oz. can diced green chiles

10oz. can red enchilada sauce

1 c. brown sugar

In a crock pot, combine 2 cans of cola with the oregano, cumin, salt, mustard, onion and garlic.

Stir everything together and add pork.

Fill half way up the pork with water, and cook on low for 10 hours (small shreds), or 5 hours (large chunks).

Remove pork from crock pot and shred with forks.

Discard remaining liquid in the crockpot.

Put shredded pork back into the crock pot.

 

In a blender combine green chilies, enchilada sauce, brown sugar and the other can of Coke, adding more coke if too thick.

Pour over the shredded pork and mix.

Cook on low for 2 more hours.

Quinoa Black Bean Burrito Bowls

I love the concept of burrito bowls; everything mexican that you love heaped together in a bowl rather than stuffed into a tortilla.  This particular dish is topped over quinoa, and it is delicious.  We always add meat to ours, but this would be very filling as a vegetarian meal as well.

As far as the meat goes: this is definitely a 'leftover' meal for me.  One that you can take any extra shredded meat, add some quinoa and toppings and you are good to go.

Quinoa Black Bean Burrito Bowls

Recipe modified from The Shiksa in the Kitchen

1 c. quinoa

1 Tbsp. olive oil

1/4 c. minced onion

1 can black beans, rinsed and drained

1/4 c. chopped fresh cilantro

1/4 tsp. cumin

dash red pepper flakes

1/4 c. water

3 Tbsp. lime juice, divided

salt and pepper to taste

Meat of choice, cooked and shredded:

I like it with kalua pork the best, but we've used chicken and beef also

Toppings of choice:

corn

peppers

olives

lettuce

tomato / salsa

avocado / guacamole

sour cream

Cook quinoa according to package directions.

When finished, fold in remaining 2 Tbsp. lime juice and chopped cilantro.

Meanwhile, saute onions in olive oil until translucent.

Add beans, water, cumin and red pepper flakes.

Bring to a boil and simmer for 15 minutes, or until most of the water has evaporated.

Stir in 1 Tbsp. lime juice, and season to taste with salt and pepper.

To assemble bowls, layer quinoa, beans, meat, and any additional toppings.

Serve warm.

Navajo Fry Bread

These little fry breads are the perfect addition to your recipe index!

SO easy to make, and they taste fantastic!  We had ours piled with our favorite taco salad toppings.

Navajo Fry Bread

Recipe from Whats Cooking America

2 c. flour

1/2 tsp. salt

2 tsp. baking powder

1 c. water

vegetable oil for frying

Mix dry ingredients together.

Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands well.

Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.

You want to mix well, but do not knead the dough; the inside should still be sticky.

Cut dough into 8 pieces.

Using floured hands, shape, stretch, pat, and form a disk about 5-7" in diameter.

Heat oil to about 350 degrees (I like to use my electric frying pan).

Your oil should be about 1" deep.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil.

Press down on the dough as it fries to the top is submersed into the hot oil.

Fry until brown, and then flip to fry the other side, about 3-4 minutes per side.

Place cooked bread on a cooling rack or paper towels to absorb excess oil.

Pile on the toppings and enjoy!

**Bread can be kept warm in a 200 degree oven for up to 1 hour.  They refrigerate well and can be reheated in at 350 for 10-15 minutes before serving.

Stacked Roasted Vegetable Enchiladas

These stacked enchiladas are full of veggies and have such a great flavor from being roasted.  The hubs likes it with chicken, but you could easily leave it out for a filling vegetarian dinner.

The veggies can be swapped out for whatever you have on hand.

Stacked Roasted Vegetable Enchiladas

Recipe modified from Perry's Plate

1/2 green bell pepper, matchsticks
1 red bell pepper, matchsticks
1/2 head cauliflower, 1/2" chunks
1 small sweet potato, 1/2" cubes (or butternut squash, or carrots)
1 medium onion, chopped
1 c. corn kernels
3 Tbsp. olive oil
2 tsp. cumin
2 cloves garlic, minced
salt and pepper to taste
1 large chicken breast
1/2 c.chopped cilantro
1 c. salsa
2 handfuls fresh spinach (or kale)
6-8 mixed grain Artisan tortillas (or corn, or flour)
1 c. cheddar, shredded
1 c. pepperjack, shredded


Place veggies in a large, rimmed baking sheet.
Drizzle with olive oil and mix together with your hands.
Squish some veggies aside and place the chicken breast on the sheet.
Season everything with salt, pepper and the cumin.
Roast at 425 for 40 minutes.
Shred chicken with a fork.

Meanwhile, spray an 8x8 or 9x9" baking pan with cooking spray.
Spread 1/3 of the salsa into the bottom of the baking pan, and sprinkle with 1/3 of the chopped cilantro.
Add a layer of tortilla pieces to completely cover the salsa.
Top with 1/3 of the vegetables, 1/2 of the spinach leaves, then 1/2 of the shredded chicken breast.
Top with 1/3 of the cheddar and pepperjack cheeses.

Make a second layer of tortilla, salsa, cilantro, vegetables, spinach, chicken and cheese.
Top with a layer of tortillas, salsa, cilantro, vegetables and cheese (your baking dish should be stacked quiet high by now, you may need to press it down with your hands).
Cover with foil.

Bake at 300 for 20 minutes.
Remove foil and bake another 10 minutes, until cheeses melt and everything is heated through.
Let sit for 5 minutes and cut into squares.
Serve with sour cream and green onions, if desired.

Green Enchilada Sauce

For all of you Cafe Rio lovers out there (and even those that aren't), this is a great knock off recipe for their green enchilada sauce.

This is the perfect dip for taquito's, to pour over taco's or enchiladas, or to dip tortilla chips in.  Super yummy!

This recipe makes a lot, so I always portion out the leftovers and freeze for a later date.

Green Enchilada Sauce

Recipe from Our Best Bites

3 Tbsp. extra virgin olive oil

1 large onion, minced

6 cloves garlic, minced

2 green peppers, rough chop

2 jalapenos, seeded with ribs removed

1 1/2 lb. tomatillos, husked and quartered

1/2 bunch cilantro, rough chop

1 1/2 tsp. kosher salt

1/4 tsp. black pepper

1 1/2 tsp. cumin

4 c. chicken broth

2 Tbsp. sugar

In a large saucepan, saute onions until tender in oil.

Meanwhile, combine tomatillos, green and jalapeno peppers and cilantro in a blender and process until smooth (you can add some of the chicken broth if you need more liquid).

Add garlic to onion mixture until fragrant.

Pour the tomatillo mixture into the saucepan.

Add the chicken broth, salt, pepper and cumin.

Simmer, uncovered, for 15 minutes to 1 hour, depending on the consistency desired - the longer you simmer, the thicker it becomes.

Serve with taco's, taquito's, enchiladas, chips, etc.

Freeze or refrigerate leftovers.

Cheese-Stuffed Mexican Chicken

This had a lot of good flavors, and wasn't soggy (like I thought it would be).  The cornmeal forms a delicious, crunchy crust.

And all of the liquid from the tomatoes reduces by the time cooking is over so you are left with a perfectly thick tomato base for dipping.

And do you see the cheese oozing out?  YUM! 

We served ours with steamed veggies and Parmesan Polenta.  Creamed Cornbread would be another great option.

Cheese-Stuffed Mexican Chicken

Recipe adapted from Good Housekeeping

6 oz. Pepperjack cheese

4 boneless, skinless chicken breasts

1/4 c. flour

1 1/4 tsp. salt

1 egg

1/4 c. milk

3/4 c. yellow cornmeal

1 Tbsp. vegetable oil

1 can diced tomatoes with green chilies

1/2 c. hot or mild salsa

Cut half of the cheese into 4 slices; shred the remaining half.

Make a horizontal cut in meatier part of each chicken breast to make a deep pocket.

Place 1 slice of cheese in each pocket, folding or breaking apart if necessary.

Assemble 3 dishes on the counter.

Place the flour in one dish, the egg and milk in another, and the cornmeal in the last.

Salt and pepper each chicken breast.

Dip each breast in flour mixture, turning to coat.

Then dip each into the egg mixture, covering completely.

Finish by dipping into cornmeal mixture, coating evenly - shake off excess and set aside.

In large non-stick skillet heat oil over medium-high until very hot.

Add chicken and brown on both sides, about 5 minutes.

Move chicken to outside edges of skillet and pour tomatoes and salsa in the center; stir to combine.

Replace chicken breasts over tomato mixture.

Heat to boiling over high heat, then reduce to medium and simmer, uncovered, for 15 minutes.

**I was using really big chicken breasts so I actually put the lid on to help it cook faster - it took me 15 minutes with the lid on**

Sprinkle shredded cheese on top and place under broiler until melted and browned.

**If you used a lid, you will need to place the skillet under the broiler for a few minutes to crisp up the cornmeal mixture before adding cheese.  Once crisp, add cheese and put back under broiler.**

Chicken and White Bean Enchiladas with Creamy Salsa Verde

These were so so good!  I am not a huge fan of the original enchilada sauce - these were a great change from the ordinary, and they had just the right amount of heat.

Chicken and White Bean Enchiladas with Creamy Salsa Verde

Recipe adapted from Gina's Skinny Recipes

6-8 flour tortillas

1 c. Mexican cheese blend

chopped cilantro

chopped scallions

Filling

1 tsp. olive oil

1/4 c. minced onion

2 cloves garlic

1 can green chilies

1 can white beans, rinsed and drained

2 small chicken breasts, shredded

1/3 c. water

1 tsp. chicken bouillon

1 tsp. cumin

Heat oil and saute onion and garlic for 2-3 minutes.

Add chilies, beans, water and cumin.

Mix well, and cover.

Simmer over low heat for 15 minutes.

Remove cover and add chicken.

Cook for an additional 5 minutes.

Creamy Salsa Verde

1 tsp. butter

1/2 c. minced onion

2 Tbsp. flour

1 c. water

1 tsp. chicken bouillon

1 can green chilies

2-3 jalapeno's, chopped

salt

1/2 c. sour cream

Melt butter and cook onion until translucent, about 3-4 minutes.

Add flour, whisk and cook for 1 minute.

Slowly add in water and chicken bouillon; whisk until smooth.

Cover, bring to a boil over medium heat, and let boil for 4-5 minutes, until mixture thickens.

Add chilies, jalapenos and salt to taste.

Stir and cook for 1 minute.

Remove from heat and stir in sour cream.

In a 9x13" baking dish, spread 1/4 c. salsa verde mixture over the bottom.

Fill 6-8 tortillas with chicken and bean mixture, roll up, and place seam side down over sauce.

Pour remaining sauce on top.

Sprinkle cheese over everything.

Cover with foil and bake at 375 for 25 minutes.

Top with cilantro and/or scallions.

Baked Creamy Chicken Taquitos

I love love love that these aren't fried!

Crispy and flavorful, without any of the grease!

Baked Creamy Chicken Taquitos
Recipe from Our Best Bites
1/3 c. (3 oz) cream cheese
1/4 c. green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic, or garlic powder
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 c. shredded cooked chicken
1 c. grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

Heat oven to 425.
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 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.
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).

Place 2-3 Tbsp. 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 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, etc.

**If freezing: Lay in a single layer until frozen.  Place in freezer bags until ready to use.  Cook in microwave, or in oven (add an extra 5 minutes or so).**

Chimichangas

I used the flour tortillas I posted about last time to make these.

Chimichangas
8 large flour tortillas
1 lb. meat (I like to use leftover steak or chicken, but you can use hamburger as well).
2 Tbsp. olive oil (omit if you are using hamburger)
1 medium onion, chopped
1 can chili (or beans of choice)
1 bell pepper, chopped
Cooking oil for frying (I just use vegetable oil)

In an electric frying pan, heat oil to 350 degrees - you'll want it around 1" deep.
Meanwhile, saute onion and pepper in oil.
Add remaining ingredients and stir.
Place alarge spoonful of mixture into the middle of a tortilla.
Fold over two sides, and roll the tortilla up (you can secure with toothpicks if necessary).
Fry in oil until golden and crispy (about 45 seconds per side).
Serve with cheese, lettuce, tomatoes, salsa, sour cream, etc.

** For Freezing:
Let chimi's cool on wire racks to drip off excess oil.  Once at room temperature move to the fridge.  When cold, freeze individually on a cookie sheet and then move them to a freezer bag.
To reheat, bake at 400 for 45 minutes (frozen), or 15 minutes thawed.

Flour Tortillas

Flour tortillas aren't something I make regularly, but it is a good recipe to have on hand for emergencies or for when you are in the mood to make everything from scratch.

They aren't as good as the dough tortillas you can buy and cook at home, but they do taste much better than the store bought flour tortillas in my opinion.

 

Flour Tortillas

 4 c. flour

1 1/2 tsp. salt

1/2 c. shortening

1 c. warm water

Cut shortening into flour until coarse.

Dissolve salt in water and gradually add to flour mixture.

Knead dough well.

Cover and set aside (not in the fridge) for at least 2 hours to enhance the elasticity of the dough (I like to make itin the morning and let it sit out all day).

When ready to make, knead dough again divide into 10 balls.

Work each ball of dough with your fingers to try and stretch it out before using the rolling pin.

Each ball should make around a 10" tortilla.

Cook on a moderate griddle for 30 seconds per side, until brown spots appear.