Today is a very special Mexican Monday because today I’m posting for a Make Ahead Meal themed #WeekdaySupper week. #WeekdaySupper is a great movement by the #SundaySupper crew. Easy weeknight meals that can be done in under 30 minutes, without crazy, hard-to-find ingredients. This initiative is one we can all get behind. It’s important to gather around the table during the week, too!
I took the “make ahead” criteria to the extreme. For the cooked chicken used in this recipe, the day before I put a whole chicken in my slow cooker with a little bit of chicken broth, salt, pepper, and placed a little butter on top. After 6 hours or so on low I very easily shredded the most tender chicken. (My husband was picking stray pieces of meat from among the bones and skin remaining in the slow cooker before helping me clean up!)
Most of that shredded chicken will join forces with melted cream cheese, green chiles, pepperjack cheese, and spices for an incredible taquito filling that would be just as good scooped up with tortilla chips for a game day snack.
Freezer Friendly Taquitos
- 8 oz cream cheese
- 1 1/2 tsp chili powder
- 1 tsp onion powder
- 3/4 tsp cumin
- 1/4 tsp garlic powder
- 4 tbsp fresh cilantro, chopped (I used Gourmet Garden lightly dried cilantro)
- 2 tbsp lime juice
- 1 can (4 oz) chopped green chiles
- 3 C cooked, shredded chicken
- 1 1/2 C shredded pepperjack cheese
- approximately 20 small flour tortillas
- In a small saucepan over medium heat melt cream cheese. Remove from heat and add the remaining ingredients (except the tortillas).
- Place cream cheese mixture down the center of each tortilla, roll and place seam side down on a parchment lined baking sheet.
- To bake: Spray lightly with cooking spray and cook 15 minutes at 425 degrees F. To freeze: Place baking sheet in the freezer. When frozen place in a labeled zip-top freezer bag. To bake, place on a parchment lined baking sheet and spray with cooking spray, cook 15-20 minutes at 425 degrees F until crispy and filling is melty.
- Serve with salsa, guacamole, or sour cream, if desired.
*This recipe is adapted from Karrie at http://happymoneysaver.com/freezer-chicken-taquitos-with-cream-cheese/*
Check out these other great make ahead meals that will be posted this week
Tuesday – One Pot Chili Mac and Cheese by Serena Bakes Simply From Scratch
Wednesday – Island Teriyaki Chicken Packets by Palatable Pastime
Thursday – Taco Bar by eating in instead
Friday – Easy Slow Cooker BBQ Pork with Homemade Sauce by Caroline’s Cooking
I have recently joined a food blogging community movement. #SundaySupperMovement. This particular group of bloggers gather around the table every Sunday in an effort to slow down; to savour not just the food, but each other. In our fast-paced, smart-phone-addicted world it’s nice to take the time, if only once a week, to gather together as a family and enjoy a home cooked meal.
Like other blogging groups, each Sunday finds this group meeting up behind a theme. This week the theme is “Heart Healthy”. Did you know February is American Heart Month? (Last week was Congenital Heart Defect Awareness week. I’d like to ask you to please check out my post in honor of our friends’ little boy with a CHD.)
Today’s event is being hosted by Ethel of eating in instead and Lori of Foxes Love Lemons. Below the recipe I’m sharing for today’s Sunday Supper you will find a list of other great Hearth Healthy ideas to place on your table.
Stuart has been asking for fish tacos for a few weeks now. I think he must really be missing living in Florida. Especially since it snows and is cold here. His thoughts of fish tacos and my thoughts of fish tacos are slightly different. Mr. Fitness is picturing light, healthy, and bright. I’m thinking crispy, fried, and kinda-healthy. The recipe I present to you marries the two worlds together for a very diet friendly and flavorful fish taco.
Oven Baked Tilapia Tacos
- 2 tilapia fillets
- 1 C flour
- 1 tsp chili powder
- 2 eggs
- 1 C breadcrumbs
- 4 tbsp sour cream
- 1/2 tbsp chipotle in adobo sauce
- zest 1 lime
- juice 1/2 lime
- 1/2 tbsp sugar, or to taste
- 1/2 tsp kosher salt, or to taste
- 2 1/2 C broccoli slaw mix
- 8 taco sized flour tortillas
- Preheat oven to 425 degrees F.
- Slice each fish fillet into 4 strips (cut in half lengthwise and then cut those in half widthwise).
- In a shallow bowl whisk together flour, chili powder, and a little S+P. In a separate bowl beat the two eggs. Place the breadcrumbs in a third bowl.
- Dredge each fish strip in the flour mixture, then the eggs, and finally the breadcrumbs. Place strips on a lightly greased, aluminum foil lined baking sheet. Bake 15 minutes, or until cooked through.
- Meanwhile make the slaw. In a small bowl combine sour cream, chipotle sauce, lime zest, lime juice, sugar, and salt.
- Pour dressing over the broccoli slaw. I suggest doing this slowly so as to not over dress the slaw.
- Assemble tacos: place two fish strips in each tortilla and top with the slaw. If desired, add other taco favorites – like cilantro, avocado, or tomato.
*This recipe is modified from Jennie at http://www.injennieskitchen.com/2009/09/baked_fish_tacos_my_favorite_kitchen_addiction/*
Better for you breakfasts:
Jump start your health with these appetizers and snacks:
Soups that’ll win your heart:
Veggies, Sides, & Salads your heart will thank you for:
Healthy is the center of attention in these main courses:
Staying healthy doesn’t mean giving up desserts!
We heart wine.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Last week I was excited to return Mexican Mondays to Sew You Think You Can Cook. And then my husband requested a recipe repeat! (click photo for recipe)
This taco recipe is probably the most popular taco recipe on foodgawker! After making this dish it’s obvious why – you couldn’t come across a simpler recipe! 3 ingredients, set it and forget it. Except that you can’t forget it because your kitchen will start to smell like a Mexican restaurant. I don’t suggest making this when you’re home all day – it’ll just make you hungry!
Stuart has been raving about last month’s Healthy Chicken Tacos so I served my tacos with the same avocado lime sauce.
The shredded chicken also makes for great nacho meat. For lunch the next day I took Tostido’s Scoops, topped them with chicken and cheese, popped it in the microwave for 25 seconds and dipped in salsa!
Slow Cooker Chicken Tacos
- 5 boneless, skinless chicken breasts
- 16 oz jarred salsa
- 1 oz taco seasoning
- Place chicken in slow cooker. Sprinkle with taco seasoning and cover with salsa. Cook on LOW 6 hours.
- Remove chicken from slow cooker and shred.
- Assemble tacos with desired toppings: sour cream guacamole, tomatoes, lettuce, cheese.
*This recipe is adapted from Sarah at http://www.mychocolatetherapy.com/2012/01/crockpot-chicken-tacos.html*