lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, May 24, 2010

Chicken Taquitos

I love chicken taquitos. What's not to love? Chicken, cheese, tortillas and you get to dip them in guacamole!  I have made lots of things with the famous crockpot chicken soft tacos, but these may be one of my most favorite.  I also think that the filling would work well in the Southwest Egg Rolls.  My next time I make anything with the crockpot chicken soft taco recipe, I am going to attempt to make my own spice mixture instead of using the packet.  It should be reasonably easy and will help cut down on the sodium in it.  The packet lists cocoa powder as an ingredient, it has to be for color, right?
Chicken Taquitos
makes 16

3 frozen breasts of chicken
1 package Lawry’s chicken taco seasoning
1 can Rotel
2 tablespoons olive oil
1/3 cup water
16 six-inch flour tortillas
½ cup shredded Colby jack cheese
Cooking spray

Sprinkle the taco seasoning in the bottom of a crockpot. Place the chicken over top of it, pour the Rotel, the oil and water over top. Cook on low for 5 hours. Shred the chicken with two forks and cook for 15 minutes more.

Preheat the oven to 425 degrees. Place a wire cooling rack over a baking sheet. Place two to three tablespoons of the shredded chicken and one to two teaspoons of the cheese down the center of each tortilla. Roll up the tortilla tightly and place seam side down on the rack. Spray the taquitos with the cooking spray. Bake for 15 minutes, until golden brown. Serve with guacamole, sour cream and salsa.
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