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Baked Chicken Taquitos – Two Ways

15 Apr
One of my friends had a beautiful baby boy (to match her adorable little girl ;)), and I wanted to bring some dinner so she could avoid cooking dinner when I went to see them.  However, I knew it couldn’t be anything spicy so I made two versions of these – one of us, the “original” recipe, and an altered version for them that I made up based on the original recipe that I took with some homemade mac and cheese!
It thankfully appeared to turn out well, because her two year old apparently loved them so she asked for the recipe.  We demolished our version, so overall I would say this recipe is a keeper.  I particularly love the idea of making some to freeze…if they would ever last long enough to do so!
 Baked Chicken Taquitos – The “Non-Spicy” Version
  •  3 oz of cream cheese, softened
  • 1 cup of chicken, shredded
  • 1/2 – 1 Tbsp. taco seasoning
  • 1/4 cup salsa, mild
  • 1 cup shredded Mexican cheese
  • 1/2 – 1 Tbsp. cilantro, chopped
  • Flour tortillas
  • Cooking spray
  • Kosher salt

Preheat oven to 425 degrees.  Line a cooking sheet with a piece of parchment paper.

In a large bowl, mix all the ingredients up to the flour tortillas together.  Place a couple tablespoons of the filling about an inch up from the bottom end of a  tortilla,  and roll it up as tightly as possible.

Place the rolled tortillas, seam side down on a baking sheet; you don’t want the taquitos to be touching each other.  Spray the top of the tortillas lightly with cooking spray and sprinkle with kosher salt.

Bake at 425 degrees for 15 – 20 minutes or until the tops of the tortillas become golden brown.

Baked Chicken Taquitos – The “Original”

  • 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.

At this point, you can refrigerate the mixture if  you’re doing these in advance.

If you’re using corn tortillas, 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, making 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, chill the taquitos on the baking sheet in the fridge.  Once completely cooled, wrap each taquito individually with plastic wrap.  Place in a labeled freezer bag and freeze.  To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

Source: Adapted from Our Best Bites; Recipe found at Pennies on a Platter

Salsa Rice Burritos

26 Feb

Why hello there. You’re easy uh, I mean, simple. This recipe came together in minimal time with minimal ingredients and was surprisingly delicious.  I honestly wasn’t holding out high expectations on this one, but it far, far exceeded even normal expectations. I told my vegetarian brother he should make this I think the next day if that’s any indication!

Salsa Rice Burritos

  • 1 jar of salsa
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 cup uncooked instant rice
  • 1 can black beans, drained and rinsed
  • 1 can whole kernel corn with red and green peppers, drained
  • 1 1/2 cups shredded cheddar cheese
  • Handful of chopped cilantro
  • 1 package flour tortillas for burritos (8-inch)
In a 10-inch skillet, heat salsa, cumin and chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn, cheese and cilantro.
Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides.
Serve with salsa and sour cream.
Recipe source: adapted from Betty Crocker, found at Cassie Craves

Mexican Pizza

9 Oct


That was a long stretch.  We obviously agreed to the move, but they, of course, never go as planned.  And although I think we’ve been relatively up-beat about it, I do actually mean NOTHING went as planned on tries one, two, or three.  I’ve been told multiple times that I should write a book (not a good sign), and people who see me daily and therefore know when various things are going on refer to it “the move from hell” (probably a worse sign ;).

I now have a moving hashtag, #thejoysofmoving, but I’m not on Twitter. Cest la vie.  We’re healthy, happy, and ready to enjoy the heck of out our new home!

So let’s get back to what’s important…FOOD.

I do have lots of recipes/half-finished posts/random pictures, but now I don’t know what goes with what so that may still take a little time to sort through.  I also need to quickly segway into some healthy eating recipes, because 5-ish months of relocation/temporary housing/#thejoysofmoving does not equate to me liking the way my pants fit!

However, this pizza I still remember eating despite it being all these months later.  It’s also a great vegetarian option, and I’ve mentioned once or twice fifty times that I’m always storing away for new ideas of things to make for my fantastic brother, George.

Mexican Pizza

  • Pizza dough
  • 1 can black beans, rinsed and drained
  • ½ tsp. cumin
  • ¼ tsp. paprika
  • ¼ tsp. cayenne
  • 3 tbsp. chicken broth, veggie broth or water
  • 3 oz. shredded cheddar cheese
  • 3 oz. shredded monterey jack cheese
  • 1 jalapeño, seeded and diced
  • ¼ cup red onion, finely chopped
  • 1/3 cup tomato, seeded and diced
  • 1/3 cup corn (fresh or frozen)
  • 3-4 tbsp. chopped fresh cilantro
  • Salt and pepper, to taste

Preheat the oven (with the pizza stone inside) at 500˚ F for at least 30 minutes.  Roll out pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.

Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor.  Puree until ground into a paste.  Scrape down the sides of the bowl.  With the processor running, add the broth through the feed tube until a smooth mixture is formed.  Smooth the bean puree onto the shaped pizza crust in an even layer(like Annie, I also used about ¾ of the puree).  Then spread the cheddar and monterey jack cheese over the bean puree in an even layer.  Evenly distributethe jalapeño, red onion, tomato, corn and cilantro on top.  Season with salt and pepper.

Transfer the pizza to the pre-heated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing.

Source:  Annie’s Eats

Cream Cheese Chicken Enchiladas

31 May

The enchilada theme continued in our house several weeks back with these enchiladas.  My only change would be to maybe use a medium (versus mild) salsa to give them a little extra kick!

Cream Cheese Chicken Enchiladas

  • 5 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 cups prepared salsa
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded pepper-jack cheese, divided
  • 2 cups cooked shredded chicken
  • 1 cup frozen corn kernels, thawed
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper
  • 4 scallions, thinly sliced
  • 8 (8-inch) flour tortillas

Preheat oven 325 degrees.

In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Source: slightly adapted from On My Menu; found at Cassie Craves

White Chicken Enchiladas with Green Chile Sour Cream Sauce

25 Feb

The enchilada reign continues over here.  With the blog to document it, it’s becoming quite a problem recurrence around here it seems like.  What’s random is that I’m 99% sure I only ate enchiladas at restaurants growing up, AND even crazier – I didn’t really like Mexican food! Well, Corrie loves Mexican food, and he loves enchiladas, so essentially 4 out of 5 recipes I come across out here in the blog-o-sphere end up making it onto our menu at one point or another since I’m little (a lot) dorky when it comes to him…

If you have cooked chicken on hand (or a rotisserie chicken available), these are an easy weeknight dinner.  What SHOCKED me, was that while I initially thought they were a little bland until the green chiles “built up” a little, Corrie had nothing but good things to say about these all the way through.

Easy, tasty, keeper!!

White Chicken Enchiladas with Green Chile Sour Cream Sauce

  • 8-10 soft taco size flour tortillas
  • 2 cups shredded Monterey jack cheese, divided
  • 2 cups shredded cooked chicken
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 can chicken broth
  • 1 cup sour cream
  • 1 7-ounce can diced green chiles
  • Cilantro for garnish, if desired
  • Hot sauce, if desired
Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla, roll up and place seam side down into a 9 x 13-inch pan.
In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in sour cream and green chiles. Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.
Bake for 20 to 25 minutes.  If not “browned” enough for you, put under the broiler on low for just a minute, but make sure you watch it carefully! Sprinkle with cilantro, if desired.

Source: Cassie Craves; originally found at Home Cooking with Sonya

Creamy Vegetable Enchiladas

7 Feb

As previously noted, I’m always looking for yummy vegetarian meals.  They’re usually easier to throw together last minute…no thawing chicken or having to precook it, plus it’s just a nice change.   Not the healthiest meal ever with the various dairy, but we throughly enjoyed it.  I may have added a little extra cheese to our topping. ;)  These will be made again!

Creamy Vegetable Enchiladas

  • 1 medium zucchini, cubed
  • 1 red bell pepper, chopped
  • 1 8-ounce can sliced mushrooms, drained (I omitted.)
  • 1 bunch green onions, sliced
  • 2 garlic cloves, minced
  • 1 can corn, drained (I used frozen.)
  • 1 can black beans, rinsed and drained
  • 1 10-ounce package chopped frozen spinach, thawed and well-drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 8-ounce package cream cheese, softened
  • 2 cups shredded colby cheese, divided
  • 1 1/2 cups sour cream, divided
  • 1 jar salsa, divided
  • 6- or 8-inch flour tortillas
Preheat oven to 425 degrees.
Heat a small amount of olive oil in a large skillet over medium high heat. Add zucchini, bell pepper, and mushrooms and sauté until vegetables begin to soften. Stir in green onions and garlic; cook and stir 30 seconds.

Stir in corn, black beans, spinach, chili powder, cumin, and salt and pepper to taste. Transfer mixture to a large bowl.

Mix vegetables with cream cheese, 1 cup shredded cheese, 1/2 cup sour cream, and 1/2 cup salsa. Divide evenly among flour tortillas and roll up. Place seam-side down in a greased 9 x 13-inch baking dish.

In a separate bowl, combine remaining salsa with 1 cup sour cream. Pour over enchiladas in pan and top with remaining 1 cup cheese. Bake uncovered for 25 minutes or until enchiladas are heated through and cheese is melted.

Recipe found at Cassie Craves

Salsa Verde Chicken with Herbed Cornmeal Dumplings

30 Jan

Corrie loves chicken and dumplings, but it’s generally not a favorite of mine.  I think the dumplings are too soggy and the dish in general is too bland.  But, I think we found a good compromise, enter this dish.   The herbed, only half submerged dumplings work to appease my texture issues, and although this is really, in my opinion a two dish dinner, it still was not much of a mess to put together.

I’m sure we’ll be making this again!

Salsa Verde Chicken with Herbed Cornmeal Dumplings

Serves 6

The chicken/sauce portion can be made two days ahead of time (up to the point of making the dumplings).  Reheat it before topping and baking.


  • 1/2 stick (4 tablespoons) butter
  • 1/2 cup all-purpose flour
  • 1 can (14.5 ounces) chicken broth
  • 1 jar (15 ounces) salsa verde
  • 1 can (5 ounces) evaporated milk
  • 1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)


  • 1 cup whole milk (I used skim.)
  • 3 tablespoons unsalted butter
  • 1 1/2 cups bleached all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup thinly sliced scallion greens
  • 1/4 cup chopped fresh cilantro

Chicken: Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven.  Whisk in flour to make a paste.  Mix broth, salsa verde, and evaporated milk and whisk in all at once.  Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency.  Stir in chicken, heat through, and cover to keep warm.  Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.

Dumplings: Heat milk and butter in a small saucepan until steamy.  Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork.  Stir in milk mixture to form a smooth, firm dough.  Pinch off Ping-Pong-ball-size pieces of dough with your fingers and drop onto chicken mixture.  Return chicken to a simmer over medium-high heat.  Cover and transfer to oven and bake until dumplings are cooked through, 15 to 20 minutes.

Recipe found at Sweet Savory Life from Pam Anderson’s Perfect One-Dish Dinners: All You Need for Easy Get-Togethers


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