Archives for posts with tag: Tex-Mex

Baked Chicken Flautas

Since I deviated quite a bit from the source, I thought I’d try something a little different today and post a recipe to go along with the photo (after the jump).  I saw this recipe on Pinterest the other day and realized it’d be a perfect use for leftover chicken.  One of my favorite easy dinners is to throw some chicken breasts in the crockpot along with a jar of salsa, or a can or rotel or enchilada sauce. Let it cook on low, shred it up and voila! Instant chicken tacos, enchilada filling, or in this case, flauta filling!  If you have plain shredded chicken, like leftover or rotisserie, I would just combine it with 1/2 – 3/4 cup of your favorite salsa and double the cumin in the recipe.

In the last 6 months, I’ve discovered I have some food sensitivities, so I’ve more or less cut dairy and eggs completely out of my diet, and I’m trying to limit my gluten intake as well. This recipe lends itself well to being gluten and dairy free since you can sub vegan (Tofutti) sour cream for the dairy kind, and it still has a bit of that nice creamy texture. I generally won’t cook two separate meals each night, but in this case, it was easy enough to divide the filling into two batches and use real dairy for the hubby and kiddo.  You could also substitute Daiya shreds for the cheese, but I personally don’t care for them, so I’ve learned to live without cheese in my life.

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Chicken enchiladas with green sauce and Spanish rice.
I don’t know why, but it took me about 6 years of living in Texas before I finally attempted to make my own enchiladas.  This is a deceptively easy dish to make.  The chicken was cooked all day in the crockpot with a can of rotel tomatoes, then shredded up and mixed with generous amounts sour cream and cheese. Then I rolled the filling into corn tortillas and topped with sauce (from a can) and shredded cheese and baked till it looked all nice and melt-y.  The rice was also from a mix.  This is a big favorite in our house, and I usually make enough filling to make at least two batches of enchiladas, although we also sometimes use the filling for quesadillas and nachos as well.