There are a few staples that every adventurer needs. A black dress (so I’m told although really, when do we use it?), a brush (I rarely use this one either), and a go-to recipe for when you might be feeding more than your own little piggies.
what you need
1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 cup TACO BELL® Thick & Chunky Salsa, divided
4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
8 flour tortillas (6 inch)
make it
HEAT oven to 350°F.
COOK and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
BAKE 15 to 20 min. or until heated through.
Now, for some twists and tips.
Twist: Instead of using Taco Bell salsa, I like to use El Paso when I’m lazy, and when I’m feeling shnazy, I’ll make a pico to go on top (replacing the salsa).
Tip: Instead of shredding the chicken with forks (like a caveman, come on now, it’s the 21st century), I dump the chicken — sometimes chopped into 2-3 pieces — into a bowl (usually my kitchenaid) and mix with the handheld mixer. If you’re using a kitchenaid, the cookie dough attachment is best. Seriously, takes about 45 seconds to shred the entire batch.
Give it a try and tell me if it isn’t a fiesta for your tastebuds. Husband tested and the children approve. What are your go-to recipes? We’d love to know!
I hope you’ve made your day a great one. Until next time, fellow adventurers!
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