Spicy Chicken Tortilla Roll-Ups. When looking for an appetizer one of the key requirements is often that it can be prepared in advance. No one wants to be stuck in the kitchen throughout their party and no one wants their guests to be eating cold food that should be hot. This recipe meets both of these criteria. You can assemble these a few hours ahead of time and keep them refrigerated. You could even make the filling the night before. And best of all, they are always a big hit. Spicy Chicken Tortilla Roll-UpsAdapted from Sing For Your Supper 1.5 lbs boneless, skinless chicken breasts1 can Ro-tel diced tomatoes, drained12 oz cream cheese, softened1 cup shredded cheddar or monterey jack cheese1 clove garlic, minced3 tsp ancho chili powder1 tsp cumin1/2 tsp cayenne pepper1/2 tsp garlic salt (I like Lawry's)1/4 cup cilantro, chopped6 scallions, white and green parts, chopped6-8 large flour tortillas Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder.
Mexican Dorito Casserole. I'm not even gonna pretend that this anything but what I call "Trash Food. " Every once in a while trash food is the best kind of food, comforting and totally delicious. Mexican Dorito Casserole Serves about 6 Ingredients 2 c. shredded cooked chicken1 c. shredded cheese (or more if you are a cheese hound)1 can cream of chicken soup1/2 cup milk1/2 cup sour cream1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)1/2 packet taco seasoning (or more- to taste)Bag of doritos DirectionsPre-heat oven to 350-f degrees.In a mixing bowl, combine all ingredients except doritos.In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture.
Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot. Source: Domestic Chicky. Chicken & Avocado Enchiladas. I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And this pasta recipe is one of my all-time favs. I actually posted it on the blog about 4 years ago when I was a brand-spankin’ new blogger, and my photos were a lovely shade of neon.
And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Read more Read more Read more Happy day, friends! Crockpot Chicken Tacos. I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it.
But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. You can easily put together a great tortilla soup with the leftovers from the chicken. **As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. Crockpot Chicken TacosRecipe from Tasty KitchenServes: ~12 people 1 1oz Envelope Taco Seasoning*6 Boneless, Skinless Chicken Breasts, thawed1 16oz jar Salsa* Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. *I use Old El Paso Reduced Sodium for the seasoning. Simply Sour Cream Chicken Enchiladas Recipe - Mexican.Food.com - 129926.