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Happy Cinco de Mayo What's for Leftovers readers! We love tacos in our household, however sometimes I get tired of making them the "regular" way. This recipe is a great way to use up roasted chicken or leftover chicken breasts and celebrate Cinco de Mayo! Serve this with What's for Leftovers' Sangria and you'll have an instant party!
Crispy Chicken and Corn Tacos
Ingredients:
3 Cups Cooked Chicken
1 Cup Corn
½ Cup Plain Yogurt
½ Cup Cream Cheese
½ Cup Water
2 Tsp Dried Green Pepper
2 Tsp Dried Red Pepper
1 TBSP Dried Onions
8 to 10 Flour Tortillas
Shredded Cheddar Cheese
Lettuce
Fresh Cilantro
Chopped Tomatoes
1. If chicken is still on the bone, take it off and cut it up into small pieces. There needs to be 3 cups after you take it off the bone.
2. Wash lettuce, cilantro and tomatoes. Chop, mix together and put aside to use to stuff your tacos.
3. In a large sauce pan, mix togetherchicken, corn, yogurt, cream cheese and water. Cook over medium heat, stirring frequently. Add peppers and onions to pan. Cook until a creamy sauce begins to form and everything is heated thoroughly, about 10 minutes.
4. Turn stove top on medium heat. Spray a large frying pan with non-stick spray. When pan is hot, put a tortilla in pan. Spray side facing up with non-stick spray. Heat bottom of tortilla for 15 to 30 seconds. Flip tortilla. Before putting tortilla back down, spray pan again. Put a large spoonful of chicken and corn filling on half of taco. Sprinkle cheddar cheese on the other side. When cheese is melted, fold one side of taco over the other. Cook both sides until light brown and crispy. Continue with other tortillas.
5. Stuff tacos with lettuce, cilantro and tomatoes and serve. Ole!
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We had some awesome enchiladas at the birthday party we went to this past weekend. Our host, Kimberly, sent us home with some, but they're never as good reheated as they are originally. Instead, I made them into a really creamy casserole. Your family won't even know that this dish has leftovers in it, if you don't tell them!
Enchilada Casserole
Ingredients:
4 Large Enchiladas
1 Can Beans, drained (I used black eye peas, but any kind of beans would work)
1/2 Cup Mexican Rice
1/2 Cup Salsa
1/3 Cup Cream Cheese
1 Egg
1 Can Cream of Mushroom Soup
1 and 1/2 TBSP Taco Seasoning
1/4 Cup Mayonnaise
3 to 4 Roma Tomatoes
1/4 Cup Chopped Onion
1/2 to 1 Cup Cheddar Cheese
Lettuce
Fresh Cilantro
Diced Tomatoes
1. Preheat oven to 35o degrees. Spray a square (8x8 or 9x9) glass baking pan with non-stick spray.
2. Cut enchiladas into 1/2" circles. Place circles on bottom of baking pan, touching each other.
3. In separate bowl, mix together beans, rice, salsa, cream cheese, egg, cream of mushroom soup, taco seasoning and mayo. When finished, pour on top of enchilada circles.
4. Cut tomatoes into thin slices. Sprinkle onions on top of casserole. Put tomato slices on top of onions.
5. Chop up some lettuce, cilantro and tomatoes. Mix together and set aside.
6. Bake in the oven for 30 minutes. After 30 minutes, pour a layer of cheese on top and broil for 5 minutes. Let sit for 5-10 minutes. Top individual servings with lettuce mixture. Serves 4 to 6 people.
3. In a large sauce pan, mix togetherchicken, corn, yogurt, cream cheese and water. Cook over medium heat, stirring frequently. Add peppers and onions to pan. Cook until a creamy sauce begins to form and everything is heated thoroughly, about 10 minutes.
