|Baked Chicken Chimichangas |
Via The Girl Who Ate Everything
Will you be celebrating Cinco de Mayo this year? Instead of dealing with the crowds, why not prepare a delicious Mexican-inspired meal for family and friends at home? We've found some tasty dishes for you to give a try. Comer con gusto!
Baked Chicken Chimichangas
2 cups cooked chicken, chopped or shredded
1 cup of your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 cup shredded cheddar cheese
2 green onions, chopped (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons butter, melted
diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping
Preheat oven to 400°F.
Mix chicken, salsa, cumin, oregano, cheese and onions. Place about ⅓ cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.
Via Can't Stay Out of the Kitchen
Prep time: 30 mins
Cook time: 1 hour 45 mins
Total time: 2 hours 15 mins
2 lbs. 93% lean ground beef
16-oz. can refried beans
4-oz. can chopped green chilies
1 pkg. taco seasoning or Homemade Taco Seasoning
2 8-oz. bags shredded Colby-Jack cheese, divided
16-oz. uncooked lasagna noodles
24-oz. jar Pace mild or medium chunky salsa, divided use
2 cups water (see note below)
16-oz. sour cream
2 1/4-oz. can sliced ripe olives, drained
3 green onions, chopped
3 small roma tomatoes, chopped
In a skillet, cook beef over medium heat until no longer pink; drain.
Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well.
Heat through over medium heat about 5 minutes.
In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking.
Layer a row of four noodles and spread with one-third of the remaining beef mixture.
Sprinkle with 1 cup of cheese.
Repeat layers twice.
Combine remaining salsa and water; pour over top.
Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender.
Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes.
Bake 5-15 minutes longer—until cheese melts.
Let stand 10-15 minutes before cutting.
When pouring salsa/water mixture over top it is imperative that you cover the noodles as much as possible so they don’t get dried out while baking.
You must spread at least a cup of beef mixture on the bottom of the baking dish or the noodles will stick to the bottom of the pan.
You can use enchilada sauce with the salsa to pour over top, if desired.
Since the noodles aren't pre-cooked you cannot add additional layers or there is not enough moisture in the casserole to bake them through sufficiently.
Baking time is approximate. Your oven may take 1 hour or 2 hours depending on if it runs fast or slow. Check for doneness by pricking noodles with a fork. If the noodles are tender, the casserole is cooked enough.
If you wish to precook your lasagna noodles, cook only to al dente. Then spread the salsa over top of the casserole WITHOUT mixing it with water. Bake about 30-40 minutes or until casserole is bubbly. Then spread with sour cream, add cheese, green onions, olives and tomatoes. Bake an additional 5-10 minutes or until cheese melts.
|Sheet Pan Chicken Fajitas|
Via The Yummy Life
Sheet Pan Chicken Fajitas
Servings: 4-5 servings
1 lb. boneless, skinless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 poblano pepper (substitute green bell pepper, if preferred)
1 large or 2 small onions
2 tablespoons taco seasoning
2 tablespoons olive oil
8-10 flour tortillas
optional garnishes/toppings: cilantro, lime wedges, guacamole, sour cream, salsa
Preheat oven to 425 degrees. Spray or brush large 13x18 sheet pan with oil (or, use 2 smaller pans).
Cut chicken breasts against the grain into 1/4" to 1/2" wide strips. (Tip: freezing chicken for 15-30 minutes firms it up for easier cutting.)
Cut bell and poblano peppers into long thin slices, approx. 1/4" wide.
Cut stem end from jalapenos. Use vegetable peeler to cut out membrane and seeds (or leave them in if more heat is desired). Slice into thin rounds.
Cut ends (poles) off of onions. Cut in half from pole to pole. Cut into thin slices.
Scatter peppers, onions, and chicken on sheet pan. Sprinkle on taco seasoning. Drizzle with olive oil. Use tongs to toss until everything is coated and spread in an even layer. Bake uncovered for 30 minutes, stirring half way through.
Wrap tortillas in foil and put in oven with fajita mixture during last 10 minutes of baking time.
Garnish sheet pan with cilantro sprigs and lime wedges. Serve with warm tortillas and optional toppings.
Make Ahead Tips:
- Assemble the fajita mixture, cover and refrigerate up to 1 day ahead.
- Mixture also may be frozen, either in the sheet pan or flattened in a Ziploc freezer bag. To cook frozen mixture, add 10 minutes to cooking time for a total of 40 minutes; leave uncovered the entire time.
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