Saturday, January 19, 2013
It's been a busy couple of days around here, I've spent most of my time baking away for cupcake orders for my cake/cupcake business. Now that it's the weekend, we're spending a large portion of our time at the bowling alley. The kids are participating in a city-wide tournament as well as another tournament honoring a good friend of ours that passed away at such a young age 2 years ago.
Crazy days like these make me thankful to have some quick and easy meals stored in my recipe files. These chicken taquitos are perfect for a weeknight meal or even weekend lunches. We love Mexican food and these are sure to give you your fix.
The kiddos are sure to gobble them right up as well. Similar to a taco, you just can't go wrong. Serve these alongside salsa, guacamole and Spanish rice for a simple, yet delicious meal.
2 tbsp olive oil
1 garlic clove, minced
1/2 of a red pepper, finely chopped
2 boneless, skinless chicken breasts, cooked and shredded
15 oz. can fire-roasted diced tomatoes
handful of chopped cilantro
Salt and black pepper to taste
1 tsp cumin
1 pkg 10-inch flour tortilla shells
Shredded cheddar cheese
Heat olive oil in a large skillet over medium heat. Add in bell pepper, let cook for about 5 mins, stirring occasionally. Add garlic and let cook for 1 minute. Next add in chicken, tomatoes, cilantro and seasonings, let cook for about 3-4 minutes until heated through. Remove from heat. Add about 1/4 cup of chicken filling to the center of each tortilla shell and top with a handful of cheddar cheese. Roll tightly and place seam side down onto a lightly greased baking sheet. Bake for 25 minutes at 400 degrees or until tortillas are crispy. Serve with salsa and/or guacamole.
Adapted from: The Picky Palate Cookbook