Saturday, July 28, 2012
I'm sorry my photography skills, and posting skills, have been slacking lately. It seems that when we eat late, I tend to just snap a couple shots and assume one of them is going to turn out brilliantly. My child has also been leading me on a crazy (crazier than usual, that is) roller coaster with his sleeping habits and clinging abilities lately.
This recipe is easy to put together and incredibly tasty. I have been told this is a perfect thing to make for when people come over (by my husband, but nevertheless it's true).
- 1 lb chicken, cooked and shredded
- 4 oz light cream cheese
- 2/3 C salsa
- 1/3 C green salsa (see picture)
- Juice from 1/2 a lime (fresh)
- 1/2 tsp ground cumin
- 1/2 tsk onion powder
- 1/8 tsp cayenne pepper
- 3 cloves garlic, minced
- 1/2 C shredded sharp cheddar cheese
- 1/2 C shredded Monterey Jack cheese
- 8 to 12 (6 inch) corn tortillas
- Preheat your ove to 425 and spray a baking sheet (or, if it's nonstick, don't worry about it).
- In a large bowl, shred your chicken.
- Add your cheese, spices, lime juice, and cream cheese to the chicken and stir until well combined.
*If you want to dirty more dishes, but make it slightly easier, then do the chicken in one bowl and your mixings in the other, then add the chicken to the bowl of the combined ingredients.*
- Follow the directions on your tortilla packet to warm them and make them nice and pliable. Trust me, you don't want to just use them. Corn tortillas don't look pretty (nor do they work as well) unless they've been warmed.
- Fill your tortillas with around 3 to 4 tablespoons of your chicken mixture. Roll them and place them on your prepared pan.
- Cook for 12 to 15 minutes. I found that cooking them longer than fifteen minutes made them far too crispy on the ends, but if you want them that way-- by all means! Just cook them to your liking.
Serve with anything from salsa to guacamole to sour cream!
Inspiration for this recipe came from: Sweet Pea's Kitchen.