Photo to come... maybe of us eating tonight. This is such a staple recipe in our house and I do it for moms who have a new baby and get rave reviews. It's so filling and leftovers taste great. I just love Mexican food....
INGREDIENTS
1 rotisserie chicken (I get mine from Costco because they seem bigger/juicier/tastier and I know they add no hormones/steroids)
1 red bell pepper, diced
1 can organic tomatoes, diced w/ juices
1 can organic black beans, drained/rinsed
1 sm can diced green chilis
1/2 bag of frozen roasted corn (from Trader Joes)
1.5 cups salsa (again, my fave is kirkland brand medium salsa)
1/2 cup monterey jack cheese, shredded
1 tbsp chopped fresh cilantro
1/2 tsp ground cumin
salt & pepper to taste
Four 8-inch flour (or corn) tortillas, cut into quarters
Tortilla chips
1/2 cup monterey jack cheese, shredded
DIRECTIONS
Preheat oven to 350. Shred up the meat from rotisserie chicken and place in large bowl. Stir in the rest of the ingredients, except for the last 3. Place the torn tortilla's on the bottom and sides of a casserole dish. Pour chicken mixture in and then scatter the chips on top. Cover and bake for 30 minutes. Uncover, sprinkle with the cheese, and bake uncovered until the top is golden and crusty, about 15 minutes.
We eat it just as it is. But you can always add quac, sour cream, or whatever you like. Serve with your Mexican salad: Mixed greens, crunched up organic blue corn tortilla chips, cilantro dressing
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Tuesday, March 15, 2011
Thursday, March 3, 2011
Oven-Fried Chicken Chimichangas
From www.campbellskitchen.com
2/3 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Fresh cilantro leaves
Stir the salsa, cumin, oregano, chicken, cheese and onions in a medium bowl.
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.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional salsa. Garnish with cilantro.
Tonights Side: Trader Joe's low fat organic refried pinto beans - salsa styled
2/3 cup salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese (about 4 ounces)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
Fresh cilantro leaves
Stir the salsa, cumin, oregano, chicken, cheese and onions in a medium bowl.
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.
Bake at 400°F. for 25 minutes or until they're golden brown. Serve with additional salsa. Garnish with cilantro.
Tonights Side: Trader Joe's low fat organic refried pinto beans - salsa styled
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