Posted: September 22, 2013 at 6 a.m.
Mexican food is a great choice for going out on a date night or just to get out of the house for an easy meal. When a sitter, gas money, traffic or time prevent the excursion, try one of these recipes instead. Simple modifications like a crock pot for the taco filling or a microwavable stoneware baker to roast a chicken for the chimichangas make these Just A Pinch recipes all that much better.
Southwest Chicken Chimichangas
1 cooked rotisserie chicken
1 (16-oz.) container sour cream
1 (4.5-oz.) can chopped green chilies
2 cups frozen corn, thawed
1 small onion, diced
1 clove garlic, peeled, crushed and minced
1 cup shredded smoked
1 cup extra sharp cheddar cheese
1 tbsp. cumin
1 tsp. smoky chipotle chile
1 tbsp. freshly ground black
10 flour tortillas (12”)
1 cup vegetable oil, for frying
1 cup guacamole or additional sour cream
In a large bowl, debone the chicken and shred the meat.
Add sour cream, chopped green chilies, corn, onion, garlic, both cheeses and spices. Toss well.
Set oven to 200 degrees and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
Meanwhile, put 1/4 cup of the chicken filling into each tortilla, roll, and secure with a toothpick.
Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm — about 4 minutes per side.
Add additional oil after each fry session. Drain on a paper towel, and transfer to oven to keep warm.
When ready to serve, place on platter (or serve 2 per plate), and serve with favorite guacamole or sour cream.
Amazing “Date Night” Chicken Tacos
4 tbsp. butter or margarine
1/2 cup finely diced white
2 lbs. boneless, skinless chicken tenderloins
3 cups water
16 oz. picante sauce (reserve 1/3 cup for topping)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tbsp. adobo seasoning
1 tbsp. chopped fresh cilantro
1 pkg. flour tortillas
2 cups finely shredded iceberg lettuce
1/2 cup fresh chopped cilantro
2 cups shredded queso fresco or Monterey jack cheese
1 1/2 cups finely chopped
1/2 cup sour cream (optional)
Heat butter over medium heat in a large, deep frying pan or Dutch oven. Saute onions in 3 tbsps. butter until lightly caramelized. Add chicken and cook just until it starts to slightly brown — about 4-5 minutes (don’t overcook).
Add water, salt, pepper, adobo, cilantro and picante sauce (saving 1/3 c. for toppings). Cover and cook on a slow boil for 45 minutes. Check and stir frequently. Add small amounts of water as needed to keep chicken fully covered.
When most of the liquid is absorbed, the chicken mixture should have a thick, saucy consistency. Take 2 forks and shred the chicken until it is the consistency you like. Add 1 tbsp. butter.
Wrap tortillas in a couple of damp paper towels and microwave for 45 seconds.
Pile on the toppings and enjoy!
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