I love these Chicken Taquitos because they use pre-cooked chicken (like the rotisserie ones at the grocery store), are freezable and are easily eaten with one hand. Whether you're a busy mom on the go inhaling your dinner on the way to ballet class (like me) or trying to feed a toddler a multiple of food groups in every bite (also like me) or my sweet little boy who will only eat things that do not involve a fork and knife this recipe is for you!
Simply mix your sauce ingredients.
Add the chicken, cheese, and fresh cilantro.
Load onto a tortilla.
Roll and bake.
Ingredients:
3oz. cream cheese
¼ cup salsa (I use mild for the kids)
1 Tbsp. lime juice
1 Tbsp. taco seasoning (Hint: then use the rest to make Crockpot Chicken Tacos)
1-2 cloves garlic, crushed
3 Tbsp. chopped fresh cilantro
2 cups cooked chicken (I use the pre-cooked rotisserie chicken from the grocery store)
1 cup shredded cheese (cheddar for the kids, Mexican for adults)
12 small flour tortillas (I like the pre-packaged ones because they are easy to work with and roll without tearing)
1 Tbsp. melted butter
Coarse salt to taste
Mix cream cheese, salsa, lime juice, taco seasoning and garlic until combined.
Add cheese, cilantro and chicken and mix well.
Roll tightly and place seam side down on a parchment-lined cookie sheet. Repeat with remaining tortillas.
Brush with melted butter, sprinkle with coarse salt and bake in pre-heated 425F oven for 15-20 minutes.
TIP: These taquitos freeze perfectly prior to baking. Simply roll and place seam side down on cookie sheet and flash freeze for approximately 15-20 minutes in the freezer. When taquitos are firm, put into freezer bag and place back in the freezer. When you are ready to bake them, simply place on parchment lined baking sheet, brush with butter and sprinkle with salt then bake in a pre-heated 425F oven for the full 20 minutes. No need to defrost first!
BONUS: These taquitos make a great appetizer too!
BONUS # 2: Make extras because these leftovers are definitely lunchbox worthy the next day!
Looking for more meals you can eat with one hand? Try my Freezable Sausage and Egg Breakfast Burritos, my Pizza Muffins and my Fresh Chicken Rolls.
Recipe adapted and Canned-Soup-Mom-ified from Chef in Training.
Cook pasta according to directions on box, adding frozen broccoli for last 2-3 minutes of cooking. Meanwhile, in heavy saucepan melt butter over medium-low heat adding onion once butter is completely melted and cook until softened. Add flour and cook until combined (approx. 1-2 minutes). Whisk in milk, chicken broth and dried mustard and/or Tabasco if using, increase heat to medium-high and bring to a boil. Continue to cook until sauce thickens (approx. 5-6 minutes) whisking regularly. Season with salt and pepper to your taste. Remove from heat, add cheese and stir until cheese is completely melted. Add cooked and drained pasta and broccoli. Stir until combined. Toss into baking dish sprayed with non-stick cooking spray, top with breadcrumbs and Parmesan cheese. Bake in 375F pre-heated oven uncovered for 20 minutes. If you have a few extra minutes when cooking time is over, switch your oven over to broil and broil for 2-3 minutes for an extra-crispy top.
One of the things neither my husband nor I do very well is eat a proper breakfast before work in the morning. This leaves us starving by 10am and tempted by the pastries so conveniently located at each of our favourite coffee shops. While I decided not to make any resolutions this year I did decide to drink more water and start focussing on my health. Part of being healthy is eating breakfast (at least that's what moms all over the world have been saying for eternity) and with a little bit of prep and assembly breakfast goes from easier to skip to super easy with these yummy Freezable Sausage and Egg Breakfast Burritos.
Simply saute peppers and onion.
Whisk eggs, milk, salt and pepper.
Add egg and milk mixture and cook.
Remove from heat and add sliced fully cooked sausage (I use scissors for simplicity).
Scoop sausage and egg mixture onto tortilla.
Add cheese.
Add salsa (if using).
Fold bottom.
Fold side.
Fold other side.
And roll.
Wrap in saran wrap and toss into a freezer bag to freeze.
Ingredients:
Non-stick cooking spray (I used Pam)
1 pepper, cut into pieces
1 small onion, cut into pieces
8 eggs
1/3 cup milk
Salt/pepper to taste
Dash Tabasco (optional)
6 pre-cooked breakfast sausage (I used 1/2 package of Maple Leaf Fully Cooked Sausage), cut into bite sized pieces
10 small tortillas (I used whole wheat)
1 1/2 cups cheese (I used Kraft Reduced Fat Double Cheddar)
1 cup salsa (optional)
Spray saute pan with non-stick cooking spray. Add onion and peppers and saute until softened (approx. 2-3 minutes).
In a bowl, whisk eggs, milk, salt, pepper and Tabasco (if using).
Add to saute pan and saute until fully cooked stirring often (think scrambled eggs).
Remove from heat and add sausage.
Scoop 1/10th of mixture into middle of tortilla, add 1/10th of cheese and 1/10th of salsa (if using).
Fold and roll each tortilla as pictured above.
Repeat with remaining tortillas.
Let burritos cool completely then wrap in saran wrap, put all burritos into large freezer bag and freeze.
When ready to eat unwrap burrito from saran wrap, wrap in paper towel and microwave for 1 1/2 -2 1/2 minutes (depending on how powerful your microwave is).
NOTE: I usually stop the microwave half-way through cooking and turn the burrito over then continue cooking.
REDUCE: Looking to reduce the fat and calorie content? Use egg whites and cooked turkey bacon instead.
BONUS: These actually make a quick dinner too when served with a salad.
PS: Looking for other breakfast recipes? Try my Breakfast Muffins, my Grandma's Tater Tot Omelette Pie, my Breakfast Cookies or my Flourless Blender Muffins.
Want more egg-cellent egg recipes that can be whipped up quickly? You'll find more here.
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