Last night's dinner was pretty yummy. I made Cream Cheese Chicken Taquitos, corn on the cob, Parmesan Broccoli, Spanish Rice and heated up a can of pinto beans for my oldest. Everything turned out pretty good. The taquitos were definitely the star of the show.
My daughter loved them. She ate two which is a big deal for her. If she takes seconds, you know it was good. My son ate a few bites of the chicken and he didn't spit it out, so that's good. My husband didn't eat any and I thought they were freaking fantastic.
I have a standard shredded chicken recipe that I use for anything that calls from shredded chicken. You just put 4 chicken breasts in a crockpot and a jar of salsa and cook on low for 8 hours. It goes good in anything. I use it for tacos, or enchiladas, or even shredded chicken sandwiches. It's moist and the chicken just falls apart.
Cream Cheese Chicken Taquitos
2 chicken breasts
Half of a jar of Pace Picante Salsa
8 ounces of cream cheese
12 small flour tortillas
- Preheat oven to 400 degrees
- Put chicken in a baking dish and cover with salsa. Cover with foil and bake for 1 hour.
- Shredded chicken with two forks. It should fall apart easily and soak up all of the juices. Mix with the cream cheese.
- Adjust oven to 425 degrees
- Put two tablespoons of chicken across a tortilla and roll it up. Do this until all of the tortillas are filled. I had chicken leftover (I made tortilla soup with it)
- Bake for another 15-20 minutes.
This taquitos were so creamy and crunchy. I will definitely make them again and again.
Here's what our dinner looked like.
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