So I have about 5 posts in “draft” because I’m too lazy, don’t have enough detail, blablabla.. I have now created something that has pushed all of those things aside and made me want to post this asap!
As you can see from my enchilada rice post, I love enchiladas! Mexican food in general, but I could eat an enchilada combo meal of one chicken one cheese every day of my life and be happy. Fat, but happy.
Well I made enchilada rice this week, and of course the giant can of sauce was on sale. Since I only used about 4 tablespoons out of it, I had a lot left and didn’t want it to go to waste.
I decided to get creative – for this reason I really didn’t take any pictures. I didn’t know how it would turn out. I’m kicking myself.
Thinking back to the Pin Test I did on the Taquitos that I basically turned into chimichangas, I decided to roll in the direction and came up with what I call:
Enchi Chimis!
Mmmmmm. There’s not a lot of detail in that picture and for that I’m sorry. But its simple and DELICIOUS.
Ingredients
1-2 chicken breasts (1.5 made about 5 medium chimis)
Seasonings of your choice
1/4 cup chopped green bell pepper (or more if desired)
1/4 cup chopped onion (or more if desired)
1/4 cup shredded cheese of your choice (I chose mozzarella, and again, add more if desired)
1/4 cup enchilada sauce (you know..)
Tortillas
Oil for frying
Paper towels for draining
Cut chicken into one inch pieces and season. I used salt, pepper, cajun seasoning and garlic powder. Cook on a medium heat thoroughly. Add chopped veggies to chicken when chicken is halfway through its cooking process. Add more seasoning for the added ingredients if desired. Stir occasionally until veggies are tender.
Heat oil in pan for frying.
Place chicken and veggies in a bowl and toss with enchilada sauce and half of the shredded cheese. Place 2-3 spoonfuls in the center of the tortilla and sprinkle some of the leftover cheese on top. Enough to fill the tortilla, but have it completely closed when folded.
To see crummy pictures on how to fold said tortillas, check out my second Pin Test that inspired this creation! I’ll explain it as best I can: fold each of the shorter ends over the mixture, crease the folds slightly, then fold one longer side over mixture, tuck, and roll.
After the chimi is rolled, place it in the frying pan seam side down. Fry until golden brown on each side, turning only once using two forks. When finished frying, drain on a plate lined with paper towels.
Y’all, again – I am so sorry for not taking pictures. This was an experiment that I wasn’t even sure would work, and then BOOM! It was too good not to post. So I reluctantly put it down to take at least one picture before I demolished it. I encourage everyone to give it a try!
Hello again!
Another Pinterest pin put to the test. Really, why not have me try them for you and weed out the ones that have broken links, are links to links three pages away, or are filled with recipes or instructions that don’t work?
Here is my second pin to put to the test. I needed an easy, delicious weekday dinner that I could make on a day filled with swim lessons, toddler naps, errands and house cleaning. I still wanted to be a little ambitious, so I chose these:
Chicken and Cream Cheese Taquitos
This is a photo taken directly from the website. The recipe on the web page is actually called “Chubby Chicken and Cream Cheese Taquitos”, but the original pinner probably thought the same thing as me when I read it: chubby = calories.
Here is a link to the pin
Here is the link directly website
My first reaction to the pin: “these look easy enough – and tasty! I can also pass off some nutritional value with the spinach in there…”
My reaction when I read the recipe? Intimidation. I have never fried anything but chicken, onion rings and french fries… I powered through though!
In case you didn’t read the recipe, here’s the breakdown: shredded chicken, cream cheese, sour cream, shredded cheese, salsa, spinach salt and pepper, wrapped in tortillas and fried golden crispy.
The best part? It’s as easy and delicious as that sounds.
Again, I was intimidated, but then I started the process and it was surprisingly easy.
Firstly the recipe mentioned you can use rotisserie chicken. I say go for it! It makes it even easier. Instead, I seasoned 3 small chicken breasts with salt, pepper, and Cajun seasoning and shredded those up. Then I mixed them all together in a bowl:
Testers note: make sure your cream cheese is fully softened. I thought mine was, thought it blended well, but I still got pockets of cream cheese in my finished product. Not really a bad thing, just not the best – totally my fault though.
Then I put enough into a tortilla that it would stuff it, but still be able to close.
Sorry for the crummy photography. One hand on a cell phone.
Anyway, as you can see, I stuffed mine to the point that they were more chimichangas than taquitos, but it’s still pretty much the same thing in the end. Just super sized.
Make sure that when you fold the tortilla, you fold it so it closes on all sides.
I heated a pan of oil on medium heat and placed 1-2 taquitos at a time seam side down.
When the bottom of the tortilla began to brown I used two forks to flip them over. Look at this beauty…
After they were golden on both sides I let them drain on a paper towel.
I don’t think I can express to you the magnitude of delicious, crispy, wonderful-ness that was made in my kitchen last night.
The hype from these pictures among my friends on Facebook and Instagram alone was enough to preach something, without them even tasting it!
The only down side is the recipe may as well have made a million since I was only cooking for my husband and myself. Even though I think he ate 3 (good lord) and I ate 2 (I was so full after!) we still had leftovers.
I even brought an extra to work with me for anyone to try. Get this, my lactose intolerant friend liked it so much that she risked it and ate a whole one, she liked it that much. Back up and look at the ingredients. I’m sure she had a bad night. Worth it.
My rating? *drum roll…..*
10 of 10.
The only things I can find wrong were my own fault! Not blending the the cream cheese and not halving the recipe so it didn’t make as much were things that are clearly avoidable.
They were easy, delicious, and caused a stir. Great for big family dinners, made smaller as an appetizer, or cut the recipe down to just liven up your Tuesday!
I can guarantee this is now a staple in our house! Cinnamon Spice and Everything Nice, thank you for your contribution to all of our kitchens!
Follow me on Pinterest to see when I test more pins and for other awesome stuff!
therennerlife 