Green Chile Chicken Chimichangas

I wanted to make something simple that I can just throw in the crockpot and forget about it. Everytime my husband and I go out to eat to a Mexican Reaturant I always end up getting a Chimichanga and I have been hunting for the perfect tortillas to make chimichangas. And I think I finally found them. They are from local bakery called Alejandro's and I was able to find them at Wal-mart :) they perfectly thin but not too thin. Enjoy!

Ingredients: 

• 3 Chicken Breasts.

• 1 packet of McCormick Chicken Taco.

• 3 small cans of Hot Ortega Green Chiles.

• Burrito size Tortillas

• Vegtable Oil, for frying.

For Salsa:

• 4 Roma Tomatoes 

• 1 Jalapeño

• 1 tablespoon of Chicken Boullion

Place chicken in crockpot.

Mix McCorminck packet according to the directions on the back and spread evenly on top of chicken. 

Next, open green chiles and spread evenly as well.

Place lid on crockpot and cook on high for 4 hours. Always remember NEVER to open the lid on a crockpot! No matter how good it smells!

For the salsa, not pictured, but if you want to see step by step click below, I show step by step in my Chile Rellenos Recipe. 

http://undoubtedlydelicious.blogspot.com/2014/04/chile-rellenos-with-mexican-rice.html

When chicken is done preheat oil in a large skillet to 350 degrees and shred chicken with two forks. Once shredded, take a tortilla and place chicken in the middle roll into a burrito and fry until golden brown. 

Finally, garnish as you wish. We did guacamole, sour cream, cheese, sour cream, lettuce and salsa. It was undoubtedly delicious. 

Enjoy! 

Pesto Chicken Pasta

Okay, okay. I have been gone for a long time. But I am back for sure this time. I made Pesto Chicken Pasta. I usually make my own pesto sauce and put everything in the crock pot but today I didn't really have the time. But enjoy!

Ingredients: 

2 Chicken Breasts, sliced in half.

1 jar of Pesto Sauce.

1 tablespoon of Poultry Seasoning. 

1 tablespoon of Basil.

Pepper, to taste. 

Farfalle Pasta 

Directions.

Preheat you oven to 350 degrees. In a bowl combine spices and herbs and coat chicken evenly on both sides. 

Place in oven for 15 minutes. Meanwhile cook pasta al dente, drain and mix a jar of pesto with pasta.

By that time chicken should be done and you are ready to plate. Next time I will be adding some veggies. 

Enjoy! As always, it is undoubtedly delicious! 

Chicken Taquitos

Made some chicken taquitos for dinner tonight I paired it with my take on a pasta salad that I made yesterday. I will post that recipe on Easter since I didn't take pictures for it. Any who, enjoy! Of course it is UNDOUBTEDLY  DELICIOUS approved! 

Ingredients:

-Corn Tortillas (I used the Guerrero Brand)

-Shredded chicken (I shredded a rotisserie chicken)

-Vegetable Oil

-Toothpicks 

-Salt

And topping of your choice. I used Avocado, Lettuce, Cheese, Pato Sauce and Sour Cream. 

Directions:

Start off with warming up your tortillas, make sure not to let them get hard. About 30 secs on each side. Meanwhile, shred your chicken.

Once chicken is shredded and tortillas are warm, heat up your vegetable oil in a skillet on medium high. In a tortilla, place some chicken in the middle. 

 

Roll up your tortilla nice and tight and secure with a toothpick.

  

While you finish rolling your taquitos place in the hot oil to fry until golden brown. About 3 mins on each side. Once done place on a plate and add salt to taste while hot. 

And that's it! Garnish with your favorite toppings. Yet again, here is what I used.