Baked Creamy Chicken Taquitos

These are really good. They are pretty easy to put together and baked not deep fried. They are a very popular item off of the Our Best Bites food blog. They make a frequent appearance on our dinner table. I like to dip them in sour cream or Cafe Rio's Cilantro Lime-Ranch Dressing.

Baked Creamy Chicken Taquitos

by Chelsey W.

1/3 c (3oz) cream cheese

1/4 c green salsa

1 Tbsp fresh lime juice

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

3 Tbsp chopped cilantro

2 c cooked chicken, shredded

1 c pepper jack cheese, shredded

6 inch corn or flour tortillas, fresh so they don't crack

2 Tbsp vegetable oil, optional

Nonstick cooking spray

Kosher salt

Heat oven to 425 degrees. Line baking sheet with aluminum foil and spray with cooking spray. Heat cream cheese in microwave for 20-30 seconds so it's soft. Then add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir then add cilantro, cooked chicken, and cheese. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. Place 2-3 Tbsp of chicken mixture in tortilla keeping about 1/2 inch from the edges and then roll it up. Place seam side down on baking sheet in a single layer. Spray tops lightly with cooking spray or brush with oil. Sprinkle with a pinch of kosher salt on top. Place pan in oven and bake for 15-20 min. until crisp and ends start to turn golden brown. Cool for 5-10 min and serve with sour cream, guacamole, salsa, or Cafe Rio's Cilantro-Lime Ranch Dressing.

Makes about 16 taquitos

Cafe Rio's Cilantro-Lime Ranch Dressing

I love Cafe Rio's dressing. It's a popular fresh Mexican grill in Utah. I put the dressing on their salads. I even get a side of it when I get a chicken burrito and use it instead of getting my burrito smothered in the enchilada sauce. I also like to dip their homemade flour tortillas in it. Yum! This is the best copycat version I've found. Use the dressing on salads, chicken tacos, taquitos, or burritos.

Cafe Rio's Cilantro-Lime Ranch Dressing
by Chelsey W.

1 c mayonnaise
1/2 c milk or buttermilk
1 lime, juiced (about 2 Tbsp)
1 packet of Hidden Valley Ranch dressing mix (ignore package directions)
2 cloves of minced garlic
1/2 c roughly chopped cilantro
1/4 c green salsa (comes in a small can in the Mexican food isle, look for La Costena or Herdez brands, the main ingredient is tomatillo)
Hot sauce (like Tabasco), to taste

Combine mayo, milk, lime juice. and ranch packet powder in a blender. Add garlic, cilantro, and green salsa and blend until thoroughly mixed. Add a little hot sauce until desired heat is reached. Refrigerate several hours before serving to allow dressing to thicken and flavors to blend.

Recipe Source: OurBestBites.com

Taco Chip Dip

This chip dip can be eaten as an appetizer or we usually make it for a simple supper. I don't have exact measurements for you because you can just make the layers as thick as you want. Customize the size according to your family.

Taco Chip Dip
by Chelsey W.

1 lb ground beef
1 packet taco seasoning (I like McCormick Original)
1 can refried beans
1 jar salsa
2 c shredded cheddar cheese
sour cream
tortilla chips

Brown the ground beef. Drain excess fat. Add taco seasoning packet to hamburger. In a 9x13 baking pan spread out the refried beans as the bottom layer. Add the seasoned hamburger as the second layer. Pour a layer of salsa over the hamburger, then top with the shredded cheese. Bake uncovered at 350 degrees until cheese is melted and dip is bubbling. Serve hot with sour cream and tortilla chips.

Navajo Tacos

Navajo Tacos are a favorite of mine. Basically they are a taco but instead of using taco shells you put all the toppings on fried bread (scones). I always get one when I'm at a fair or on the 4th of July at a booth. I actually think homemade ones are better though. I use prepared bread dough to make it easy like Rhodes. But you can use homemade bread dough or get authentic and make Navajo Fry Bread which is pretty easy to make. I also prefer taco meat over the chili that they use at fairs. This is something we always eat when we go camping because it's easy to cook the scones in oil in a dutch oven. Be sure to make extra scones and serve them warm with syrup or honey-butter for a delicious treat.

Navajo Tacos
by Chelsey W.

Rhodes bread dough or rolls, thawed
vegetable oil
1lb ground beef
packet of taco seasoning (I like McCormick brand)
cheddar cheese, shredded
salad lettuce
salsa
sour cream
*other topping ideas include chili, chopped onions, tomatoes, olives

Cook the ground beef and add taco seasoning to meat. Prepare and set out toppings. For the fried bread (scones) heat oil in large pot or dutch oven. You want a medium heat for the oil. To test it put a small piece of dough in the pot and see how it cooks. You want your bread to be golden brown on the outside and cooked through on the inside. Take some bread dough and depending on the size of scone you want to make (I usually put two rolls together) stretch or roll it out like you would a thick pizza crust then drop it in the oil to cook. Once the bottom side is cooked to a golden color, flip it over with metal tongs to cook the other side. Be careful about splattering oil. Lift scone out when done and place on paper towels to absorb extra oil. To make taco simply place fried bread on the bottom then add meat or chili, cheese, lettuce, and other desired toppings. Serve immediately.

Honey Lime Chicken Enchiladas

I've seen similar recipes like this one on many food blogs and I even tried a couple after reading the rave reviews only to be disappointed. I just didn't see what was so great about the dish until trying this recipe. My sister-in-law AnneMarie made these for us for dinner and I loved them. I know a recipe is good when I find myself craving it on many occasions.

Honey Lime Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder

2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (2 large breasts), cooked and shredded

12 white corn tortillas

2 cups of Mexican cheese blend, shredded

1 14-oz can of green enchilada sauce

1/2 to 3/4 cup of heavy cream

1 Tablespoon of chopped cilantro, to garnish (optional)

Preheat oven to 350. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, whisk together the honey, lime juice, chili powder and garlic. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up placing enchilada seam side down in dish. Make two rows of six enchiladas.

Add the remaining marinade mixture to the enchilada sauce and cream mixture. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream.

Beef Enchiladas

These are the enchiladas my Mom made for us growing up that we loved. The sauce is made from a Lawry's seasoning packet instead of the kind already made in a can which is much better. The enchiladas are pretty easy to put together and full of flavor. I recommend serving this with a salad as a side. Homemade ranch dressing or the Hidden Valley packet kind tastes great with the spiciness of the sauce. Enjoy!

Beef Enchiladas

Chelsey W. 

1-11/2 lbs ground beef

1 small onion, diced

1 pint sour cream

8-10 flour tortillas

Lawry's Enchilada seasonings packet

1 can of tomato paste (as called for on seasonings packet)

about 3 c shredded cheddar cheese

Make enchilada sauce according to package directions. Brown the ground beef adding in the diced onion. Season beef with a little seasoning salt, pepper, and garlic powder. Drain off any excess grease. Stir in about a cup of sour cream to cooked beef. Coat the bottom of a 9x13 pan with enchilada sauce. In the center of each tortilla layer some meat, shredded cheese, and a spoonful of sauce. Roll up the tortilla and add to the pan. There should be enough meat for 8-10 tortillas which should fit snuggly in the pan. Pour the remaining sauce over the top of the tortillas, then cover with shredded cheese. Poke some toothpicks in the top of the tortillas (so cheese won't stick to top) and cover with foil. Bake at 350 degrees for 20 min or until cheese melts and sauce is bubbling. Serve with extra sour cream and a side salad with ranch dressing.

Layered Bean Dip

This is always a crowd pleasing appetizer. It's a layered dip that is eaten with tortilla chips. It is made differently from person to person but this is how I like to make it.

Layered Bean Dip
by Chelsey W.

30 oz refried beans
about 2 c guacamole or
3 or 4 avocados mashed with some sour cream
16 oz container sour cream
1 packet taco seasoning
jar of salsa
shredded cheese
sliced olives

I don't have exact measurement for this. Just layer ingredients according to how much you want. In a 9x13 pan layer refried beans on the bottom. Then prepared guacamole, or mash up the avocados with sour cream and layer on the beans. Then mix sour cream with about 3/4 packet of taco seasoning. Layer the sour cream mixture on the guacamole. Then layer the jar of salsa. Sprinkle shredded cheese all over the top and then sliced olives. Keep refrigerated until serving. Serve with tortilla chips.

Easy Chicken Enchiladas

I made some chicken enchiladas that are tasty and easy to make. I'll admit I'm a little weird when it comes to enchiladas because I don't really like tortillas covered in sauce because I think they get soggy. So I like to fry the tortillas in a little oil for a second on each side so they stay a little more crunchy. I guess it's similar to a chimichanga. These taste a lot better than they look in the picture. In fact the chicken filling is so good made with cream cheese that I could eat it all by itself. You can choose whatever type of enchilada sauce you like to put on the top. I like a mild red sauce but you can use green, medium, or hot depending on what you like.

Easy Chicken Enchiladas
by Chelsey W.


4 large chicken breasts
6-8 oz cream cheese
4 oz can green chilies (optional)
10 flour tortillas
2 c shredded cheese (I used cheddar)
1 19oz can or 2 10oz cans enchilada sauce


Fully cook chicken breasts and cut up into bite size pieces. Season with salt, pepper, and a little onion powder. Over low heat stir in about 6 oz of cream cheese with the chicken then taste. You can add all 8 oz if you want. After the cream cheese has melted and coated chicken stir in green chilies (optional).  Fry tortillas in a little oil for just a few seconds on each side if you want crispy enchiladas. In a 9x13 pan pour about 5 oz of enchilada sauce in the bottom. Then spoon chicken filling in the center of the tortillas and sprinkle cheese over the filling. Then fold them closed placing around ten in the pan. Pour the rest of the enchilada sauce on the top and sprinkle with cheese. Bake covered at 350 degrees for about 20 minutes or until sauce bubbles and cheese has melted. Serve with sour cream, lettuce, or other favorite toppings.

Bajio Chicken {Crockpot}

I found this recipe and was excited because I wanted a good chicken recipe like this one to use in chicken salads, burritos, tacos, and quesadillas. Sweet pork salads are really popular and found at many restaurants. I actually don't care for the sweet pork and usually choose the chicken instead. This is a copycat recipe from the restaurant Bajio made by Your Homebased Mom. I don't think Bajio's chicken is sweet like this is but it's good and is super easy to make. You can then use the chicken for whatever you want. I made some tacos and they were yummy! I've adapted this a little to how I like it. You can add more brown sugar if you want it sweeter or more salsa and green chilies if you want it spicier. This makes a lot of tacos, around ten for us.

Recipe:
3 large chicken breasts (boneless, skinless)
3/ 4 c salsa
1 T cumin
1/2 c brown sugar (more if you want it sweeter)
4 oz can of green chilies
6 oz (1/2 can) Sprite

Put all the ingredients in a crock pot and cook for about 5 hrs until chicken is done. Remove the chicken and shred it, then return it to the crock pot for another hour. I tasted the sauce and decided to add more sprite and salsa. You can add more brown sugar too, just make it to your taste. After the final hour you can leave it juicy or thicken the juice a little by mixing together some cornstarch and water in a bowl and then pouring a little in. Serve as a burrito, salad, taco, or quesadilla. It goes great with rice and beans or whatever other Mexican food toppings you enjoy.

"Kicked Up" Taco Salad

This taco salad has great flavor and is fun to make because it's a little different from traditional taco salads. You use Doritos for the chips and add pineapple to the top. Yes, pineapple makes this salad excellent! The sweetness of it tastes great with the spicy taco meat. Give it a try you'll be hooked for life. I first had a taco salad like this at the home of one of my college roomates Luisa, when she invited us to dinner. We loved it and since then I've made it a lot this way. It is a very simple supper and great for parties and get-togethers because guests can customize their salads or even bring one item for it. Below is a list of the ingredients I use in my salads but you can use what you like. There are no measurements because you make it according to how many people your feeding. I like to make my own ranch dressing out of the Hidden Valley Ranch packets. That ranch is much better than the bottled kind.

Recipe:

ground beef

taco seasoning packet (I use Schilling)

Cool Ranch Doritos

lettuce

cheese, shredded

salsa

ranch dressing

pineapple

other ideas:

beans

chili

olives

tomatoes

onions

peppers

sour cream

Brown the ground beef and add taco seasoning packet. On a plate layer Doritos, taco meat, cheese, lettuce, salsa, ranch, and pineapple. Eat! You can add other items of your choice.

Chicken Fajitas

This is one of our most frequently made suppers. We love it, never get sick of it, it's healthy, and simple to make. Oh and did I mention the flavor is awesome! I actually like these more than a lot of restaurants.

Recipe:

chicken breasts (one breast for each person)

green, red, or yellow bell peppers (one pepper for every three chicken breasts)

large onion (add more than one if making a lot)

salt and pepper

tortillas

shredded cheese

salsa

sour cream

Cut chicken into strips and cook in a little water or oil, in a large frying pan until fully cooked. Season with salt and pepper to taste. Cut the bell peppers and onions into strips then add to chicken when it's cooked. Cover frying pan and let the peppers and onions steam in low heat. You may need to add more water and stir occasionally so it doesn't burn. Once peppers and onions have softened serve on tortillas with salsa, sour cream, and cheese.