My family absolutely loves Mexican food, but often times Mexican food can be pretty unhealthy so I’m always looking for a healthy alternative. As I was meal planning this week I remembered this recipe video that I saw on Facebook for Mexican Quinoa however, my husband does not enjoy vegetarian meals so I knew he’d be less than happy if I made it for dinner. To keep my man happy, I made several adaptions to the recipe to better suit my family’s taste and I must say that it turned out amazing! An added bonus, as a one pot meal it was so easy to make and clean up was a snap! [Read more...]
Easy Crockpot Chicken Tacos
Jamie here! I realized the other day that although I make this dish EVERY WEEK (no kidding – we just don’t tire of it) - I’ve never taken the time to give it it’s own recipe post. Maybe it just seems so simple to me that it doesn’t deserve any fuss – but it’s so vitally important to my weekly menu-plan that I finally had to write about it!
I hope you’ll like it, and after adjusting it to your taste, it becomes a handy staple to fall back on as well Nothing like just walking over and scooping something out of your crock pot right when your whole crew starts complaining of being hungry….
Crockpot Mexican Chicken Tortilla Soup
Jamie here, if you’ve been looking for yummy crockpot recipes to make tonight easy – here’s one of my family’s favorites!
This Crockpot Mexican Chicken Tortilla Soup recipe is so darn good – warm, filling, bursting with flavor and textures – with great chunks of chicken. PLUS – any soup that’s leftover can do double-duty as the filling for this Easy Cheesy Enchiladas recipe here! (Just skip all the steps involving the filling, instead using this plus cheese to fill them)
Jamie here! Between my husband and four boys, we really know how to shovel in some food at suppertime. One of the cheapest and most-loved dinners I can make is Taco Night. Or Enchilada Night. Or Quesadilla Night. Or Chicken Fajita Night… you get the picture. (See all our Mexican Recipes here!)
But I can’t tell you how many times I’ve got my meat browning and I reach up to the spice cabinet for taco seasoning, only to realize I’m out. “ARRGGHH!!” (so frustrating).
Here’s the “bulk taco seasoning” I bought at the store – but no more of that!
Also, paying $1 per package is not cost-effective, not when you can make your own taco seasoning in bulk! So today, I’m sharing a recipe for Homemade Taco Seasoning. I used this one and this one as the basis for mine, one has been rated 5 Stars 2300 times, and one is from the Taste of Home Test Kitchens. It has to be good, right?
Basic Recipe: (2-3 Tbsp = 1 Package)
- 1/2 Cup chili powder
- 1/4 Cup ground cumin
- 2 Tsp of Onion Powder or 2 Tbsp of Dried Minced Onion
- 2 Tsp garlic powder
- 2 Tsp dried oregano
- 2 Tsp crushed red pepper flakes
- 1 Tbsp + 1 Tsp of Paprika
- 2 Tbsp + 1 Tsp of Salt
- 2 Tbsp + 1 Tsp Pepper (If you like it spicy, sub out part of the black pepper with cayenne)
- 2 Tbsp + 2 Tsp Cornstarch (This will give it that little bit of thickening agent that most packages have)
Put it all in a jar or storage container and shake it like a polaroid picture. 2-3 Tablespoons of this is equivalent to one packet of seasoning. This will make enough to last about 8-10 dinners, depending on how much you use each time.
The best part is that you’ll know EXACTLY what is in it -and what’s not in it (MSG, maltodextrin, monosodium glutamate, silicon dioxide, theoxyquin and BHT, partially hydrogenated soybean oil)
Great Deal on Organic Bulk Spices:
Interested in making it organic, and getting a really good deal on bulk spices? Amazon is having an AWESOME sale on Frontier Certified Organic Spices in bulk bags – they are marked down as low as 60% OFF! Go in with a few friends to buy these and divide them up amongst yourselves for less out of pocket expense.
See more recipes from our Recipe Box HERE!
Mexican Pork Chalupas Recipe in the Crockpot
Jamie here! Looking for a Cinco de Mayo supper, or just need an EASY pork roast recipe for an awesome dinner? This is it!
How To Make Taco Bowls
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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.)
Recently, I’ve seen all kinds of yummy looking recipes all over facebook. Since many are shared, and not linked to the original source I am a little leary of trying the recipe. So, when a recipe gets my attention I prefer to test it out in my kitchen.
Of course I am not a great recipe follower, so I tend to change up the ingredients a bit to suit my family’s taste. We loved this recipe, although it was a little spicy. I made homemade Mexican Brown rice to serve with the Baked Chicken Fajitas to complete the meal. If you are looking for low carb chicken recipes, I would suggest serving the chicken fajitas in lettuce wraps or whole grain tortillas.