I’ve come to the conclusion that, hands down, fall is my favorite season. Not only is it a huge sigh of relief to be able to actually enjoy the outdoors, but it also seems like there’s a constant stream of fun activities. We were stuck inside all summer and now it’s time to party.
Like Halloween parties. This weekend we had the Early Childhood PTA party, and it was also Jack’s first time to sport his awesome gnome costume.
The beard and had stayed on for about 10 minutes. Oh well- at least enough time to snap a pic or two (thanks, Erin, for this one)…
So Jack experienced his first moon bounce. I have literally never seen him laugh this hard, EVER. I thought it might freak him out to have the bigger kids hopping all around him but apparently not. That face is just pure joy.
So much fun. Holidays are now 150% more exciting now that Jack’s around, and this is the first year that he really seems to kind of “get” what’s going on. It’s awesome.
For tonight’s dinner I did a repeat of a recipe from a few weeks ago: Creamy Chicken Taquitos. For the chicken, I just threw 3 frozen chicken breasts in the crock pot this morning, added a cup or so of chicken broth and half a packet of taco seasoning, and cooked on high for 4 hours. Then you just remove them from the crock pot and shred. You can also just bake the chicken, but I find that baked chicken tends to get dry and is a lot more difficult to shred; when you use the crock pot, the chicken basically just falls apart. Less work for me!
Anyway, this a great recipe because you get the salty, crunchy taquitos without all the grease and fat. Make sure that you do sprinkle them with KOSHER salt before baking- it adds a little texture. The only way I altered the original recipe was by using neufchatel instead of full-fat cream cheese (and I added a little extra), and garlic powder instead of fresh garlic. OH, and I accidentally left out the shredded cheese. Definitely remember the cheese.
Creamy Chicken Taquitos
Original Recipe from Pennies on a Platter
Makes 12 Taquitos
- 4 oz Neufchatel Cheese, Softened
- 1/4 Cup Salsa Verde
- Juice from 1/2 a lime
- 1/2 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 3 Tbs Chopped Cilantro
- 2 Sliced Green Onions
- 2 Cups Shredded, Cooked Chicken
- 1 Cup Shredded, Reduced-Fat Mexican Blend Cheese
- 12 Small Corn Tortillas
- Cooking Spray
- Kosher Salt
1. Preheat oven to 425 degrees. Spray baking dish with nonstick spray.
2. In a large bowl, combine cream cheese, salsa, lime juice, cumin, chili powder, onion powder and garlic powder (use a whisk to help blend). Once combined, stir in cilantro, green onions, chicken and shredded cheese. Mix thoroughly.
3. Heat 3 tortillas at a time in the microwave for about 30 seconds (to make them more pliable). Spoon 2-3 Tbs of chicken mixture on the bottom of each tortilla, then roll tightly.
4. Place rolled tortilla seam side down on baking dish. Repeat with remaining tortillas. Make sure they’re not touching in baking dish. Spray tops with cooking spray and sprinkle lightly with kosher salt.
5. Bake for 15-20 minutes, until crisp. Serve with sour cream, guacamole, salsa, etc.
I made the fatal error of refrigerating my assembled taquitos for an hour or so before baking… and they split. So don’t make THAT mistake.
Hope everyone had a great weekend!