Cornflake Ranch Chicken Tenders Recipe
- Chicken Breast or Tenderloins (NOT frozen)
- 1 Cup Cornflakes
- 1 Cup Milk
- 4 Tbsp Ranch Dressing
- Parmesan Cheese *optional
- Chicken Seasoning *optional
- Garlic Powder *optional
- First, cut your chicken breasts into strips. A nice sized breast should yield about 3 strips. Set all of these aside and go ahead and preheat the oven to 425.
- Pour 1 cup of cornflakes into a Ziploc bag and crush into fine crumbs
- Fill a cereal bowl about 1/2 of the way with milk and add dressing.
- Dump the cornflake crumbs from the bag into a separate bowl and stir in the seasonings you like.
- Using a fork (or your fingers) dip each tender in the milk bath and then press it into the cornflake coating. Make sure it's covered well so the chicken won't dry out in the oven.
- Place tenders on a cookie sheet that you've liberally sprayed with nonstick cooking spray. Spray the tops of the tenders as well - to help the them get a nice golden color as they bake.
- Bake for about 20 minutes.
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UPDATE: Giveaway Winners announced at the bottom of this post!
Jamie here! On Sundays after church we’re always in the mood for Mexican food – and these cream cheese chicken taquitos are my guys’ FAVORITE Sunday lunch. They’re easy to throw together, creamy and crunchy and better for you than the frozen kind.
With the Super Bowl coming up I’m planning to make these the STAR of our football snacking spread.
I like to make a double batch of filling and stick half in a freezer bag for next time. That way next Sunday I can wake up, pull the bag out of the freezer to thaw and by the time we get home from church all I have to do is roll up the taquitos and stick them in the oven. (I find I’m much more likely to cook if I can make it as easy as possible on myself.)
These are great to serve with our Easy Summer Salsa Recipe!
Here’s how to make these scrumptious cream cheese chicken taquitos for your next Super Bowl Party, Cinco de Mayo or regular old Sunday afternoon….
First, stop by your local Save-a-Lot for a short list of ingredients – they have super affordable prices on all of these items!
- Boneless, Skinless Chicken Breasts
- Cream Cheese
- Shredded Cheese (I like Cheddar Jack, but any old kind will be fine)
- Senora Verde Diced Tomatoes with Chiles (Store brand of Ro-tel)
- Taco Seasoning Packet
- Optional for Dipping: Velveeta or Marvella, Salsa, Refried Beans
Start by cooking the chicken, and while it cooks mix together diced tomatoes, cream cheese, taco seasoning and a couple tablespoons of the chopped cilantro. When the chicken is cooked, shred it up and add it to the cream cheese mixture as well.
(NOTE: You can DEFINITELY cook this in the slow cooker instead, just set on high for 3-4 hours with all the ingredients shown above – chicken on the bottom, the rest on top! I’ve done it this way several times.)
This is where I like to set up a little assembly line – set the stack of tortillas in front of you and spoon in a thin line of filling, sprinkle a tbsp of shredded cheese on top, roll tightly and place on a cookie sheet.
Continue until you’ve filled both cookie sheets and spray with cooking spray. (this helps them to crisp up in the oven) I like to get fancy and squeeze a little lime over the top and sprinkle a little sea salt over them – but if that doesn’t float your boat just shove it in the oven and be done!
Bake at 400 for 10 minutes.
I usually serve our taquitos with a few things to dip them in, like Velveeta dip, refried beans, and salsa. Everyone has their favorite dipping combo – mine is a pile of refried beans with a little puddle of cheese dip in the middle
If made as directed, this should be enough to feed about 8-12 people (or 4-6 people twice!) I stretch ours a little bit further by also making rice on the side – we recently found this Vigo Spanish Rice at Save-a-Lot and we LOVE it. We have it all the time, and the best part – it’s only $1 a bag! (prices may vary by location)
- 3 Boneless, Skinless Chicken Breasts (about 2½ lb)
- 8 oz Cream Cheese
- 1 Cup Shredded Cheese
- Senora Verde Diced Tomatoes with Chiles or Ro-tel
- 20 - 30 Small Tortillas (Or 2 packs of Large)
- Small handful of chopped cilantro
- 1 Taco Seasoning Packet
- Optional for Dipping: Velveeta or Marvella, Salsa, Refried Beans
- Preheat oven to 400
- In a large skillet, heat a tablespoon of olive oil over medium high heat
- Add chicken and cook until no longer pink, then shred
- Combine cream cheese, diced tomatoes, cilantro, seasoning
- Add shredded chicken and stir well
- Spoon a small amount of chicken filling into each tortilla shell
- Sprinkle shredded cheese on top
- Roll tightly and place on baking sheet
- Cook for 10 minutes or until lightly browned on edges
- Serve with cheese dip, salsa, etc...
And now for a little treat - Save a Lot is sponsoring a special giveaway exclusively for Time2$ave readers….
You can pretty much get everything you need to make these taquitos for FREE – just enter to win one of TWO $25 Save a Lot Giftcards! It’s easy to enter – there are 3 options below and each one earns you an extra entry. (Giveaway starts today and ends at midnight on Monday, 1/25.)
The Instant Pot craze is really taking off – several of my friends have one and for some of them it has CHANGED their life. (Their words – not mine!)
If you are looking to take the “time” out of dinnertime prep – this may be something for you to try! Of course – once you have your Instant Pot – you’ll need to find some recipes to try out. We have a whole board dedicated to Instant Pot Recipes – as well as some important tips and tricks (Like how to convert regular or old-school pressure cooker recipes to Instant Pot times, etc…).
Here are the BEST Instant Pot recipes we’ve found so far that have good reviews and look delish:
Soups & Stews:
Breakfast and Dessert:
And these awesome tips!
If Slow Cooker recipes are more your speed – make sure you check out your Slow Cooker Recipes section!
When the weather is chilly, this roasted smash red potatoes recipe will warm you right up! All the smashed edges and skin get crispy and the inside stays soft and buttery – comfort food at it’s best!
I went to visit my mom without the kids recently and she took me to her Saturday farmer’s market in the town square. It was so nice out and the produce was lovely – and we found these adorable tiny red potatoes that looked PERFECT for a dish I’ve been wanting to try. I first saw these on the Pioneer Woman’s blog – I love that Ree! – but I tinkered with it a little using what we had on hand.
Here we are admiring some gourds!
And here are those cutie potatoes…. Just wash them off and set them in a pot of salted water to boil for 20 minutes, or until tender enough to slide your fork into the biggest one easily. Meanwhile, preheat your oven to 450!
Spray a baking sheet with cooking spray and place the potatoes on it. Drizzle olive oil over the tops, then using a fork or a potato masher, gently smash them down until the skins pop open. I used my peanut butter cookie method with the fork
They’ll get a little messy, but in the end it won’t matter. (You’ll be plating them with a spatula and eating them with a fork, so how perfect do they really need to be?)
Just for good measure, brush some more olive oil over the craggy tops of each potato. Let it seep into alllllll the nooks and crannies.
Sprinkle a little sea salt over each potato, then spoon a little parmesan cheese, and follow with rosemary and a little garlic on each as well. Now they’re ready to go!
Pop these in the oven for about 20 minutes – and then check on them. Depending on the size of your potatoes, they may need a few more minutes to get golden brown. You want the skin to be crispy and the little crags and points to have a crunch as well.
I hope you and your family enjoy these – and if you’re a potato-fanatic like me, I really think you’ll love these super-cheesy Grilled Potatoes in Foil packets (But you can totally do them in the oven too)
- 12 - 18 Small Red Potatoes
- Olive Oil
- Sea Salt
- Parmesan Cheese
- Wash potatoes them and boil in a pot of salted water for 20 minutes, or until tender enough to slide your fork into the biggest one easily.
- Meanwhile, preheat your oven to 450
- Spray a baking sheet with cooking spray and place the potatoes on it.
- Drizzle olive oil over the tops, then using a fork or a potato masher, gently smash them down until the skins pop open.
- Brush some more olive oil over the craggy tops of each potato.
- Sprinkle a little sea salt over each potato, then spoon a little Parmesan cheese, and follow with rosemary and a little garlic on each as well.
- Bake near the top of the oven for about 20 minutes - check on them and put them back in for another 5 if need be. (You want the skin to be crispy and the little crags and points to have a crunch as well.)
Here it is, my absolute most favorite cake in the whole wide world. It’s the most requested recipe at Southern Living, honestly it’s hard to describe in words just how good this cake is!! If you are looking for the perfect cake recipe, here it is!! Besides being unbelieveabley delicious, it’s super easy to make – literally just dump and stir the ingredients for the cake. Only the frosting requires a mixer, if you make it homemade.
Yesterday as I was chauffering my kids around town to various events – I caught a segment on NPR where Alton Brown (Host of Iron Chef America) proceeded to tell Melissa Block (Turkey traditionalist) that she was doing her turkey all wrong.
First of all – I love Alton Brown – he’s nerdy and adorable in a crush-worthy high-school science teacher kind of way. Secondly – I was NOT having any of his guff about turkey traditionalists being wrong. Don’t baste my turkey? My grandmother would be ashamed of me!
But somehow, by the end of the episode – he had convinced me to skip my traditional methods for once and try brining my turkey this year. (He’s so darn cuddly and convincing!) It’s true – I’ve never been completely wowed with my turkey on Thanksgiving – and according to Alton,
“….you should be wowed. You should be like, oh, my dear Lord, wow, that’s turkey.”
So okay – I want a WOW Turkey. Show me how to brine Alton! I’ve spent the last couple days watching YouTube videos about brining a turkey and reading articles on the science of brining – now I’m ready to jump in.
Here are the 3 Basic Steps I’ve learned after researching how to brine a turkey:
Pizza is one of my all time favorite foods and although I’m not really willing to give up the real thing I just can’t eat it as often as I’d like. This recipe for Zucchini Pizza Bites is a fabulous alternative that is super easy and quick to make.