Chubby Chicken/ Cream Cheese Taquitos

This is a Pinterest Love!! We loved this! Super " Not healthy" for you in anyway, but a winner!

Ingredients

3 cups cooked shredded chicken (I used left over BBQ chicken we had in the fridge and loved it and will do it the same way again next time).

6 ounces cream cheese, softened

1/3 cup sour cream

1/2 cup salsa

1 + 1/2 cups shredded sharp cheddar cheese

1 + 1/2 cups chopped baby spinach, stems removed

coarse salt and fresh black pepper, to taste

9 - 10 (6-inch) flour tortillas

vegetable or canola oil, for frying

your choice for serving:

sour cream/quacamole/salsa/taco sauce/ranch dressing

Instructions

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
2. Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.
4. Serve with your choice of dunking sauce.

Buffalo Chicken Tacos

Here is another Pinterest recipe I tried and we loved it. I had a coupon for the Buffalo sauce so I thought I would give it a try. You gotta love the Buffalo wings taste to appreciate this yummy recipe.

Ingredients:
1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Preparation:

Heat a large Dutch oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco.

Yield: 5 servings, 2 tacos each.

Sweet Pork Tacos with Chili Lime Coleslaw

I got this yummy recipe from our best bites and they got it from a friend from here. Loved it! I just love pork I think. We loved it!

Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.



Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.


Then she placed the meat on top of a tortilla and then the slaw on top of that. Fold in half and take your first mouth-watering bite. She also suggested using the meat in burritos or tostadas as well. Or heck, you know this stuff would be good on a sandwich, or even just by itself.......with a fork. Just sayin'

Totally Mormon Mom Mexican Casserole

I found this off of a recipe blog I got called Sisters Cafe. The link is on the right hand side of my blog. I made this yummy dinner for a family at church who was needing some help and I also made it for my family the same night. WE LOVED LOVED IT! I have pics, but will upload em soon. I switched out the diced tomatoes for Rotel. It added more spice. We like spice. I only used half the cream of mushroom soup too and it was perfect. I think anymore might be too creamy or something. YOu can follow the recipe below or add my few changes. Either way it was a must must keep for us.


1 lb. ground turkey or lean ground beef
1 large onion, chopped

1 packet Taco Seasoning mix (1/4 cup)

1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream

fresh cilantro

Brown meat with diced onion over medium heat. Add the taco seasoning, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.

Honey Lime Enchiladas

I finally found the PERFECT ENCHILADA recipe. I have never found one that I loved loved. I love Enchiladas, but never could quite perfect the right one until this one. My friend Joanna had us over for dinner last night and made these puppies for us. She got it from here. I think I might make these this weekend. Sorry no pic.

Ingredients:
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/4 Cup honey
1/3 Cup lime juice
1 T. chilli powder
1/2 tsp. garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
chedder cheese, shredded
flour tortillas ( buy the ones that aren't cooked by the biscuits and butter section) and cook them yourself. They are thinner and taste better

Directions:
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick backing spray. ( I usually use one 9 by 13 and one 9 by 9) but it may vary with how thick you stuff your enchiladas. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top-don't be stingy! ( I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until the cheese is slightly brown and crispy. It is now time to WOW your family.

Citrus Salmon Tacos

Ingredients:
Salmon( we buy the frozen pieces from Costco and each eat one)
olive oil
salt and pepper
dill (opt)
1 mandarin orange or lime or lemon
cilantro chopped up
1 roma tomato chopped up
Salsa of your choice
warm corn tortillas

Directions:
I defrost the salmon and place it in the med/high heat skillet that has olive oil in it. I have already S&Peppered and sprinkled dill on the salmon. I let the salmon cook for awhile and half way through I squeeze a mandarin orange over the top of the cooking salmon. We like ours a bit pink inside, but crispy on the outside. I chop up the salmon in the skillet and give it a bit more salt and pepper at the end. You wrap it up in warm tortillas with cilantro, tomatoes and the salsa of your choice. It was delicious and I can't stop thinking about this meal. LOVED IT!

Grandpa Morphy Tacos

My Mom used to always make these soft tacos for my Grandpa Morphy and I had to make em the other night. Nothing too fancy, but so yummy. Every bite made me think of Grandpa over at the small country house I grew up in sitting in the kitchen, listening to Frank Sinatra and handing out $5 to all of us Morphy kids. Here are the yummy tacos:

Inredients:
Flour Tortillas
Ground Beef
Taco seasoning
Avocados smashed and made into guacamole ( lots)
tomatoes chopped
lettuce chopped
Shredded Chedder cheese ( lots)
Veg. Oil

Directions:
In a frying pan cook up your hamburger meat ( I actually used Ground Turkey the other night, because I didn't have ground beef), add in your taco seasoning and let sit for a minute while you are cutting up the tomatoes, avocados,lettuce, and shredding the cheese. In another skillet pour in about 1/4 inch veg. oil and get it hot ( med. heat). Take each tortilla and use tongs and place the tortilla in the hot oil for just a minute or so on each side. It will start to bubble up and get light brown. Place the fried up tortillas on a paper towl and pat off extra oil before serving. Put everything into the Taco shell ( lots of cheese and guacamole) and there you have a GRANDPA MORPHY taco.


Hint: you have to fry the tortillas ( it is a must).
Hint: I also added in salsa to my meat mixture and it makes it very saucy and tomatoey. Love it!