Burritos Grande

Remember back in the day when you’d buy those frozen burritos and either pop them in the microwave or oven and have a quick and easy dinner in no time?  That’s pretty much what these homemade burritos reminded me of last night for our annual Cinco de Mayo backyard dinner. 

Last year I did taco burgers, but this year, I wanted something more traditional.  Burritos.  Now you know me – I’m big into ground turkey – but last night I went for the ground beef… more “authentic” I suppose.  With some refried beans down the center, topped with the beef mixture and a sprinkle of cheese, these little guys were wrapped up, baked, topped with cheese, and baked a little more before being topped with sour cream and salsa. 

They were awesome… especially on our patriotic paper plates in the backyard.

Burritos Grande

 

Burritos Grande

What You Need:

• 1 lb ground beef
• 1 packet taco seasoning
• ½ c sour cream
• 1 can refried beans
• 12 tortillas
• 2 c shredded Mexican blend cheese
• Salsa and sour cream for topping

How You Do It:

1. Brown ground beef until no longer pink.  Stir in taco seasoning and ¾ c water.  Mix to combine.
2. Remove from heat and stir in ½ c sour cream.
3. Spread spoonful of beans down each tortilla and top with about ¼ c meat mixture.  Sprinkle with a tiny bit of cheese and fold like a burrito (sides in, then roll).
4. Place in a 9x13 baking dish (I had to use two), cover, and bake at 350* for 25 minutes.
5. Uncover, top with remaining cheese, and bake an additional 5 minutes or until the cheese has melted.

 Burritos Grande recipe adapted from Kraft Recipes.

Mexican Stuffed Shells

I always love it when my husband comes home from work and asks if I had blogged about dinner the previous night.  Usually it means he brought leftovers for lunch and all the lady teachers around the table want to either try what he brought or make it themselves!

Such was the case last night when he came home.  I had made these Mexican stuffed shells the night before and sent them for lunch the next day.  They take a little prep, which is why I put them together Sunday afternoon, so that when I got home from work on Monday, all I had to do was add the taco sauce on top and pop them in the oven.

These are a great combination of those infamous Italian stuffed shells and tacos.  The salsa on the bottom combined with the taco sauce on top make the perfect sauce and you control the heat – we use mild everything in our house, but go for the hot stuff it that’s what you like!  And who doesn't like melted cheese.  I topped mine with sour cream and the hubs ate his as-is.

Give these a try and to the ladies at FIS – enjoy!

Mexican Stuffed Shells

Mexican Stuffed Shells

What You Need:

• 1 lb. ground turkey
• 1 package taco seasoning
• 4 oz. cream cheese (I used 5 wedges of this)
• 18-20 jumbo pasta shells
• 1 ½ c salsa
• 1 c taco sauce
• 1 package shredded Mexican blend cheese

How You Do It:

1. Cook shells according to package.  Drain and let cool.
2. While the shells cook, cook ground turkey in large skillet until no longer pink.
3. Add taco seasoning and required water, and stir to combine.
4. Add cream cheese and incorporate until blended.  Let meat mixture cool.
5. Once shells and meat are cooled, pour salsa in the bottom on a baking dish (I used a 9” square dish)
6. Fill shells with meat mixture and place seam-side-up in dish.
7. Top with taco sauce, cover with foil, and bake for 30 minutes at 350*.
8. Remove foil and top with cheese. Bake an additional 10 minutes or until cheese is melted.

Mexican Stuffed Shells recipe adapted from The Way to His Heart.

Slow Cooker Salsa Chicken

Talk about an easy recipe!  Three ingredients, the slow cooker, and then finish it off in oven just to melt the cheese - can't get much better!  Not only that, but the chances you have two, if not all three of these ingredients in your pantry/refrigerator/freezer, is pretty good.

It's as easy as popping some frozen chicken breasts in the bottom of a slow cooker, dumping a jar of your favorite salsa on top, and three hours later, the chicken is ready to be topped with cheese and transferred into the oven to melt.

That's it - it's that easy.   No hidden secrets, no fancy tools.  Just a slow cooker, a baking dish, and the oven and you're left with super moist chicken with great flavor from the salsa with as much heat as you desire, covered with gooey cheese.

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

What You Need:

• 5 frozen boneless, skinless chicken breasts
• 1 jar salsa
• 1 c shredded Mexican blend cheese

How You Do It:

1. Spray the basin of the slow cooker with cooking spray.  Add frozen chicken and cover with salsa.
2. Cook on high 3 hours.
3. Transfer chicken to baking dish and cover with salsa.  
4. Top with cheese and bake at 400* 15 minutes or until cheese has melted.

Slow Cooker Salsa Chicken recipe adapted from Jo Cooks.

Beer-Braised Chicken Tacos

I probably have mentioned before I have a love for Mexican food.  We don’t have it often, but every once and a while I can't resist.  So, here’s a quick and easy taco recipe a bit different from chopped meat with a packet of seasoning. 

Other than the hard shells and enchilada sauce, I had everything for this recipe on hand.  I always keep shredded/diced cooked chicken in the freezer in 2-cup packages, usually leftover from making chicken soup, but could easily be pulled from a store-bought rotisserie chicken.  The seasonings are staples in my cabinet and I almost always have an onion or two in the pantry.  And with all the beer left from my birthday bash a couple weeks ago, there was no shortage there.

One pot does the trick for this one and really you need only about 20 minutes from start to finish – a quick and easy Mexican fix.  While there is a little beer in the recipe, didn't taste it much at all and the chili powder (which next time I would reduce) and enchilada sauce gave this a nice heat.

And – I cannot close out without a shout out to the hard shells.  We don’t normally go the hard taco route, but I saw an ad for these “fiesta flats” and had to see for myself.  Let me tell you – they are genius!  You can fill them and set them without tipping.  And while I still stand by the soft shell and feel hard shells get stale while they sit on the table (and most often than not, are stale when you take them out of the package) these were a rare treat.

Beer-Braised Chicken Tacos

Beer-Braised Chicken Tacos

What You Need:

• 2 c diced cooked chicken
• ½ large onion, diced
• 1 can enchilada sauce
• ¾ c beer
• 1 tbsp chili powder (I might try ½ tbsp next time)
• ½ tsp cumin
• Shells and toppings as desired (We topped ours with sour cream and a little shredded cheese)

How You Do It:

1. Sauté chicken and onion in rimmed skillet until onion starts to soften, about 2-3 minutes. 
2. Add seasonings, beer, and enchilada sauce.  Stir to combine and bring to a boil.
3. Reduce heat to an almost-simmer, and cook an additional 15 minutes uncovered, until the sauce reduces to desired consistency.  (Note:  I added a little slurry to thicken at the end).

Beer-Braised Chicken Tacos recipe adapted from Betty Crocker.

Cheesy Turkey and Bow-Ties

Last night we were supposed to toss something on the grill for dinner.  It has been a pretty hectic week and I wasn't really interested in putzing around in the kitchen.  Alas, something on the grill!  However, yesterday morning I got a text from the hubs asking if I had a backup plan: it was pretty gross outside - rain, fog, a real mess.  I knew there wasn't much in our refrigerator (read: a pretty hectic week) and that I really didn't want to go out or even order in, but I did have a package of ground turkey in the freezer.  The hubs took it out to defrost.

That brings us to last night's dinner - this pretty much tex-mex-ish mac and cheese.  The sauce takes a little help from the grocery g-ds, canned soup and prepared salsa, but sometimes you just need a little help - nothing wrong there!  Combined with a little corn hitting on my midwestern roots, ground turkey instead of beef to hit the somewhat-health factor, and some veggie pasta, I had dinner on the table in under 30 minutes.  Take that, Mother Nature!

The slight salsa flavor paired with the cheese soup really made a nice combination of mac and cheese meets chips and salsa.  For something quick and easy to hit the table on a night when you don't really feel like cooking, give this a try!

Cheesy Turkey and Bow-Ties

Cheesy Turkey and Bow-Ties

What You Need:

• 2 1/2 c uncooked bow-tie pasta
• 1 lb lean ground turkey
• 1/2 chopped onion
• 1 can condensed Cheddar cheese soup
• 1 c salsa
• 1 c frozen corn (do not defrost)
• 1 1/2 c shredded cheese

How You Do It:

1. Boil pasta according to package directions, or done to your liking.
2. While pasta cooks, in a large skillet, brown turkey.
3. Add onion and saute until slightly softened.
4. Add soup, salsa, and corn, stir to combine, and let simmer while pasta finishes cooking.
5. Drain pasta and add to meat mixture.  Sprinkle on cheese and let melt.

Cheesy Turkey and Bow-Ties recipe adapted from Pillsbury.com.

Mexican Layered Tortilla Bake

"I don't like this," he said as he put his fork down after the first bite.  At first, I thought maybe it was his stomach not agreeing with the Mexican.  Then, "I like refried beans, but that's all I can taste."  Ah hah.  Too much bean flavor.  I probably should have known better,  but I suppose I was just hoping for a better outcome.  That, sadly, was not the case.  So go-to pantry staple - pasta - went on the stovetop, for him. 

I, on the other hand, really love this recipe.  And frankly, what's not to love:  cheese, good! tortillas, good! ground meat (I used turkey), good!  salsa, good!  refried beans, good!  That's it - that's all you need.  5 minutes at the stovetop, 3 minutes to layer in the pan, and another 15 to marry it all together, and you're good to go.  Well, at least I was.

You win some, you lose some.

Mexican Layered Tortilla Bake

Mexican Layered Tortilla Bake

What You Need:

• 1 lb ground meat (I used turkey)
• 1 can refried beans (I used fat-free)
• 1/4 c salsa
• 2 c shredded Mexican blend cheese
• 4 tortillas (I used whole grain)

How You Do It:

1. Brown mean until no longer pink.  Stir in refried beans and salsa until combined.
2. Place one tortilla in the bottom of a deep pie pan.  Top with 1/4 meat mixture and 1/4 cheese.
3. Repeat layers ending with cheese.
4. Bake 350* 15 minutes.

Mexican Layered Tortilla Bake recipe adapted from my mom.

Tex-Mex Turkey Tenderloin

Talk about an easy meal!  Two ingredients for the turkey, some rice, and condiments of your choice, you really can't beat this.  This is one of those recipes you could make over and over again, each time with a different end result. 

Start with a turkey tenderloin - my package came with three smaller ones, about one pound total.  Then, add some refrigerated salsa - preferably the fresh, chunky kind - to the heat and flavor of your liking.  I used a sweet onion variety.  A touch of water and you're good to go.  That's it.  It's that easy.

Served over rice and topped with your favorites - in our house it was cheese, avocado, and sour cream - you have a quick and easy - and healthy - meal!

Tex-Mex Turkey Tenderloin

Tex-Mex Turkey Tenderloin

What You Need:

• 1 lb turkey tenderloin, cut into 3/4" chunks
• 1 1/2 c fresh refrigerated salsa
• 1/4 c water
• rice and condiments of choice

How You Do It:

1. In a large skillet, cook turkey until lightly browned.
2. Add salsa and water, bring to a boil, reduce to a simmer and let cook about 5 minutes until sauce thickens and turkey is fully cooked.

Tex-Mex Turkey Tenderloin recipe adapted from Cooking Light Magazine.

Chicken Fajita Pizza

Every once and a while you need a taste of home.  So over the weekend I emailed my mom to ask her if she could send some of my favorite recipes from when I was a kid.  This one is just that.  I used to ask her to make this when I was home from college for a long weekend or break.  It’s nothing really special, but to me, it really was – probably because it married two of my favorite things: Mexican food and pizza.

Saute up some chicken, an onion, and bell pepper – spread it atop partially-baked crust – add some salsa and cheese – golden brown – YUM.

There’s not much more I can tell you about this one other than it was just as good as I remembered it and exactly what I was hoping for.

Chicken Fajita Pizza

 

Chicken Fajita Pizza

What You Need:

• 1 10oz can refrigerated pizza crust
• 1 lb boneless, skinless chicken breasts, cut in thin strips
• 1 ½ tsp. chili powder
• 1 medium onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 c salsa
• 2 c shredded mozzarella cheese

How You Do It:

1. Preheat oven to 425°.  Spread out dough on large rimmed baking tray (I used my favorite fromPampered Chef).  Bake for 7-9 minutes or until very light golden brown.
2. While the crust pre-bakes, mix chicken and chili powder and cook in rimmed skillet 3-5 minutes, or until lightly browned.  Add onions and peppers; cook an additional 2-3 minutes, or until chicken is no longer pink and veggies are crisp-tender.
3. Remove crust from oven and spoon chicken mixture evenly over partially baked crust. 
4. Spoon salsa over chicken; sprinkle with cheese. 
5. Bake an additional 15 minutes or until crust is golden brown.

Chicken Fajita Pizza recipe adapted from my mom.

Taco Burgers

I don’t know about you, but Cinco de Mayo to me means Mexican food and margaritas!  And that’s exactly what took over our back porch last night.

First let’s start with the margaritas.  While I would love to share with you, my trusty readers, the recipe for the margaritas we had last night, I shall keep that in my pocket, as one of my best girlfriends back in Minneapolis shared her family recipe with me, and well, I keep family recipes close at heart.  I will say just two things:  1) these things are deadly; and 2) if you find yourself in a situation where Abi offers to make you a margarita, take her up on the offer!

Now for our fiesta – since the weather was so beautiful this weekend – and I have lobster skin to show for that – we put a backyard BBQ twist on Cinco de Mayo this year with some taco burgers. 

Remember the other day when I made baked tacos?  It included making my own taco seasoning, which I duplicated for these burgers.  So easy, so delicious.  Try it.  Anyway – I whipped together the seasoning, dumped it in some chopped meat with a handful of oatmeal (my mom’s trick) to keep the meat moist, and the hubs took to the grill (not without having to make a quick trip to refill our gas tank!). 

Topped off with salsa and guac, these burgers were exactly what I was hoping for as our BBQ take on Cinco de Mayo!

Taco Burgers

 

Taco Burgers

What You Need:

• 1 lb chopped meat (I used ground turkey)
• 2 tsp dried minced onion
• 1 1/2 tsp chili powder
• 1/2 tsp cornstarch
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• 1 handful oats

How You Do It:

1. Combine all ingredients and mix to combine.
2. Form into patties.
3. Grill.
4. Top with your favorite taco toppings, sip a margarita, and enjoy!

Baked Tacos

Tonight's recipe is one of those that very well could have used a huge cheat from the pantry: a taco seasoning packet.  However, I highly suggest trying the recipe below, which includes making your own taco seasoning.  Not only do you probably have all the ingredients already in your spice rack, but you can control the amount of salt going in (and in this case, none!).  And... I would dare to say you would never know by the taste that you made your own seasoning.

Now - on to the tacos themselves.  A little ground meat, add in some tomato sauce, refried beans, and that taco seasoning, and you have your filling.  Then - the trick: baking the tacos, stuffed and cheesed.  They were great!  The filling was warm, the cheese, melted - all that was left was to top them off with your condiments of choice. 

The only bit in question with these tacos was the shells themselves.  We don't usually go hard-shell, but this is the best to use.  Upon our first bites, both the hubs and I thought maybe the pre-packaged shelled might have been stale - or - when you bake the shells they get a little chewy/stale.  Have yet to make a final verdict on the shells themselves, but a good taco recipe nonetheless. 

If you make these, report back on the shells, if you would be so kind!

Baked Tacos

Baked Tacos

What You Need:

• 1 lb ground meat (I used ground turkey)
• 2 tsp dried minced onion
• 1 1/2 tsp chili powder
• 1/2 tsp cornstarch
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• 4 oz (1/2 can) tomato sauce
• 8 oz (1/2 can) refried beans
• Shredded cheese (I used this)
• 10 hard taco shells (I used these)

How You Do It:

1. In a small bowl, combine minced onion, chili powder, cornstarch, cumin, and oregano. 
2. In large skillet, brown meat until no longer pink.  Add seasoning mix, tomato sauce, and refried beans.  Mix to combine.
3. Divide mix into 10 taco shells and place in baking dish.
4. Top with cheese.
5. Bake 400* 5-8 minutes or until cheese has melted.

Baked Tacos recipe adapted from BlogChef.

Southwest Tortilla Bake

"Don't mind that this looks like mush," I said as we sat down to the table for dinner tonight.  Yep, tonight's meal didn't make the best of presentation, and frankly, I should have snapped a photo before I cut into this puppy, but alas, I did the best I could.

Ok, I digress.  Yes, tonight's dinner looks like a mess on the plate, but the flavor was awesome.  I love Mexican food, as I believe I have mentioned previously.  And while I don't make it all that often, when I do, I do.  This recipe was so easy to make - really, it only has six ingredients, most of which you can purchase from the store and use as-is.  Food Network's Sandra Lee has coined this a "semi-homemade" dish.  And you know what, they are good and sometimes better than making something 100% from scratch.

This one is ooey and gooey and cheesey and delicious.  A deep pie pan is totally recommended - I used my not-so-new-but-first-time-being-used Pampered Chef deep dish pie pan I got for my - gulp - wedding shower.  It was perfect.  And don't be alarmed about how full the pin pan is - mine was to the rim and didn't make a mess of the oven.

My only suggestion - which I will do on the next go-around of this recipe - is to really let this sit for a solid 5-7 minutes before you attempt to cut and serve.  I think this would have helped it stay togheter and not look like mush on the plate.

Yet again, another Mexican fiesta on a plate!

Southwest Tortilla Bake

Southwest Tortilla Bake

What You Need:

• 1 can Progresso Recipe Starters Creamy Roasted Garlic with Chicken Stock cooking sauce
• 1/2 c salsa
• 2 c cooked and shredded chicken
• 1 can Mexicorn, drained
• 3-4 tortillas
• 2 c shredded taco cheese

How You Do It:

1. Combine cooking sauce and salsa in bowl.
2. Combine corn and chicken in separate bowl.
3. Spread 1 cup sauce on bottom of pie pan.  Top with 1 tortilla, 1 cup sauce, 1/3 chicken mixture, and 1/3 cheese.  
4. Repeat tortilla-sauce-chicken-cheese layers until the pie pan is full, ending with cheese.
5. Bake 350* for 30 minutes until the center is warm and the cheese is lightly browned.
6. Let sit for 5-7 minutes to set before serving.

Southwest Tortilla Bake recipe adapted from Pillsbury.com.

Creamy Key Lime Chicken Enchiladas

I love Mexican food.  I really do.  But let’s face it, it’s tough to make that gooey, cheesy goodness healthy.  This recipe, however, finds a way.  I've been eyeing this recipe since it came through my inbox at least a week ago, but with a husband on an antibiotic, dairy around mealtime was off limits.  So the minute he popped that last horse pill, cheesy Mexican we were having!  I put this puppy together on Tuesday night, so all the hubs had to do last night while I was at the gym was pop it in the oven.

This enchilada recipe combines all those things we love about Mexican food – cheese, chiles, tortillas, sauce – and puts a sweet and creamy twist into it with a container of key lime yogurt.  Now, don’t turn your nose just yet.  The flavor of the yogurt blends in perfectly to add a little hint of sweetness to an otherwise, mildly spicy dish.  Seriously – don’t knock it ‘til you try it!

Creamy Key Lime Chicken Enchiladas

Creamy Key Lime Chicken Enchiladas

What You Need:

• ½ large onion, diced
• 1 can diced mild green chiles
• 2 c chopped cooked chicken
• 1 can enchilada sauce
• 1 container key lime yogurt
• Juice of one lime
• 8 whole grain tortillas
• 1 c shredded Mexican blend cheese

How You Do It:

1. Sauté onion and green chiles until translucent, about 5 minutes.  Add in chicken and mix to combine.
2. In a small bowl, combine yogurt, lime juice, and ½ c enchilada sauce.  Add in onion/chile/chicken mixture and mix to combine.
3. Scoop ¼ c mixture on one end of tortilla and roll up.  Place in 9x13 baking dish.  Continue with remaining tortillas.
4. Cover tortillas with remaining enchilada sauce and sprinkle with cheese.
5. Bake at 350* for 30 minutes until heated through and cheese melts.

Creamy Key Lime Chicken Enchilada recipe adapted from Pillsbury.com.

Baked Chicken Fajitas

Over the weekend we were chilling at some friends’ house watching the Packers beat the Vikings (WOO!).  When we hang out, we almost always have dinner together.  We usually order a chicken marsala pizza (oh so good, but oh so bad) and make a huge salad, but since we’re all on a healthy kick-start to 2013, we decided to make dinner instead.  Usually I bring the recipe and handful of not-so-common ingredients, and we whip something up together.

I dug out of the first Pinterest recipes finds I tried and we got to it.  We chopped some veggies, sliced some chicken, tossed it in a large Ziploc bag with some seasonings, and let it sit for an hour or two.  When ready, we dumped the contents, liquid and all, into a baking dish, popped it in the oven, and 30 minutes later, had an awesome meal.

I’m telling you – this is the way to do it!   And… another Green Bay WIN!

Baked Chicken Fajitas

Before & After:
Baked Chicken Fajitas

What You Need:

• 4 boneless, skinless chicken breasts
• 2 bell peppers (I used orange and yellow)
• 1 large onion
• 2 tsp cumin
• 2 tsp chili powder
• ½ tsp garlic powder
• ½ tsp dried oregano
• 1 (15oz) can diced tomatoes with green chilies
• Toppings such as tortillas, rice, sour cream, shredded cheese, etc.

How You Do It:

1. In large Ziploc bag, combine chili powder, cumin, garlic powder, and oregano.  Shake to mix.
2. Thinly slice chicken, peppers, onion, and add to bag. 
3. Drain tomatoes and green chilies and add to bag.  Shake to combine.
4. Let mixture sit in refrigerator to marinate, 1 hour to overnight.
5. Dump mixture into baking dish and bake 350* 30 minutes.

Baked Chicken Fajitas recipe adapted from RealMomKitchen.com.

Chipotle Chicken Burrito Bowls

For a solid week now I've wanted a Chiptole burrito.  So instead of spending the 10 minutes waiting in the lunch line and the $10 for something I would only regret for the remainder of the afternoon, I took to the inter-web to find a recipe for the chicken and made my own.

Much much much to my happiness, the burrito bowls (who really needs the tortilla anyway?) were exactly what I hoped for.  The chicken had amazing flavor and we had all the fixings for what turned out to be a filling and healthy dinner.

Just a note, and another selfless pitch for The Pampered Chef, on the chicken.  The original recipe, and in the restaurants themselves, the chicken is grilled.  While we very well could have fired 'er up tonight, I took to the microwave.  Yes, you heard me right - the microwave.  I'm telling you - in 6 minutes flat, I had cooked the moistest chicken I could have imagined - in the microwave!  Get yourself one of these Magic Pots - you won't be sorry.  And remember, if you don't already have a The Pampered Chef consultant, contact mine!

Chicken Burrito Bowl

Chipotle Chicken Burrito Bowls

What You Need for the Chicken:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp vegetable oil
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp black pepper

Suggested Fixings:

• Brown rice
• Lettuce
• Mexicorn
• Shredded cheese
• Avocado
• Sour Cream
• Salsa

How You Do It:

1. Combine oil, spices, and chicken in large ziploc bag.  Let marinate at least 20 minutes, up to 24 hours.
2. Cook chicken; cut into bite-size pieces. (See my note above)
3. Assemble salad with desired fixings.

Chicken recipe adapted from The Star Tribune

Baked Creamy Chicken Taquitos

Five words that describe tonight's dinner: quick, easy, crispy, cheesy, & [a little] spicy.  Eat with your fingers and dip in salsa, sour cream, or guac, these are an easy weeknight meal for those nights when a little putzing isn't so bad.

Baked Creamy Chicken Taquitos

Bakcd Creamy Chicken Taquitos

What You Need:

• 4 wedges Light Swiss Laughing Cow cheese
• 1/4 c salsa
• 1 tbsp lime juice
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 3 tbsp chopped parsley
• 2 c shredded cooked chicken
• 1 c grated Mexican blend cheese
• 8 small flour tortillas
• cooking spray

How You Do It:

1. Heat (unwrapped) Laughing Cow wedges in the microwave for about 20-30 seconds so they are and easy to stir.
2. Add salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well.
3. Add parsley, chicken, and shredded cheese, and combine well.
4. Place 2 heaping tablespoons of chicken mixture on the lower third of each tortilla and roll rightly.  Place seam down in greased baking dish and lightly spray tops with cooking spray.
5. Bake at 425* 20 minutes or until lightly browned.

Baked Creamy Chicken Taquitos recipe adapted from The Girl Who Ate Everything.

Oven-Fried Chimichangas

I love Mexican food.  Probably my favorite genre of food (does food classify in genres?).  The gooey cheese, the crispy tortillas, sour cream, guac, salsa... there's just something about Mexican food.

So after the hubs being away for a basketball tournament last weekend and me shooting a TV spot in Upstate New York last week, tonight was the first night in over a week I finally got into the kitchen.  (Ok, last night we had dinner from the crock pot, but it went into the garbage...).  Not only did I finally get back in the kitchen and was cookin' up a Mexican fiesta, but my favorite Shaw sporadically showed up just in time for dinner.  Good thing we keep our refrigerator stocked with soda for him!

While Mexican food isn't always the healthiest, these chimichangas are baked, not fried.  I used reduced-fat cheese and whole grain tortillas, and sadly, the sour cream we had in the house was no good, so that went by the wayside.  Trust me, while fried foods, full-fat cheese, and sour cream are amazing, you won't be disappointed or miss out on any of that.

Try these!

Oven-Baked Chimichangas

Oven-Baked Chimichangas

What You Need:

• 1 c Picante Sauce 
• 1 tsp ground cumin 
• 1/2 tsp dried oregano leaves
• 2 c chopped cooked chicken
• 1 c shredded reduced-fat Mexican blend cheese
• 8 (8-inch) multi-grain tortillas (I used these)
• 2 tbsp butter, melted 

How You Do It:

1. Stir the picante sauce, cumin, oregano, chicken, and cheese in a medium bowl.
2. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll the tortillas up from the bottom and place them seam-side down on a baking sheet. Brush the tortilla rolls with butter.
3. Bake at 400°F for 25 minutes or until golden brown.

Oven-Fried Chimichangas recipe adapted from Campbell's Kitchen