Oven Fajitas

2 posts in 1 day! This is madness!

But really, it’s absolutely delicious.  I’ve made this recipe several times since I first found it and enjoy it immensely.

Oven Fajitas

Original recipe can be found here.

Ingredients

2 small or 1 large onion

2 green bell peppers

1 red bell pepper

1 lb chicken

2 tablespoon vegetable oil

8 6″ tortillas

1/4 cup optional sour cream

Recipe also mentions lime juice and optional cilantro that I haven’t tried

Also, the link names 9 different seasonings to mix as the fajita seasoning.  They’re fairly similar to a basic taco seasoning mix which I always have on hand so I typically use that instead.

Directions

Preheat oven to 400 degrees.

Cut the onion(s) and peppers into strips about 1/4 to 1/2″ wide. Place in 9 x 13 casserole dish.

Slice the chicken breast into thin strips as well and add to the veggies.

Sprinkle seasoning and drizzle the oil over everything.  Use your hands to toss until everything is coated.

Bake for 35-40 minutes, stirring once about halfway through.  Scoop onto tortilla and top with sour cream or whatever else if desired.

Notes

Like I mentioned early, I’ve made this several times since the first time I tried it. Have enjoyed it immensely.

When I made it yesterday, I made about 1.5 lbs chicken instead of 1 and gotta say, it was better with the lower amounts of chicken. Didn’t quite get as good of a veggie to meat mix.

Also yesterday I left it in the oven more like the full 40 minutes and it was a bit drier. Prolly could do with only the 35 min next time.

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Sweet Corn Spoonbread

Original right over here.

Ingredients

1 8.5 oz package of Jiffy corn muffin mix

1 14.75 oz can cream style corn

1 15 oz can whole kernel corn, drained

1/2 cup butter, melted

1 cup sour cream

3 eggs

1/2 teaspoon salt

Directions

Preheat the oven to 375.

Lightly grease a 2-quart casserole dish with non stick cooking spray.

In a large bowl, combine the ingredients, mix well and pour into the casserole dish.

Bake 35 to 40 minutes or until it’s set.

Comments

So this was made as a side dish shortly after eating out at Don Pablo’s, a Tex-Mex style restaurant in my area (not to sure how wide spread the chain is). One of their side dishes is Cornmeal Spoon Bread and I’m pretty sure I could eat it with every meal and not get sick of it.  This recipe was intended as something similar to Don Pablo’s deliciousness.

I was unimpressed with the dish, both on it’s own and in comparison to the Cornmeal Spoon Bread. Simple enough to make but just not impressing to taste.

Ah well. Next time.

Slow Cooker Salsa Chicken

Original post is here.

 

Ingredients

4 boneless, skinless chicken breasts

1 cup salsa

1 can condensed cream of chicken soup

2 tablespoons taco seasoning

1/2 cup sour cream

6 tortillas

 

Directions

Place chicken in slow cooker. 

Sprinkle with taco seasoning.

In a bowl, combine soup and salsa.

Pour over chicken.

Cook on high for 4 hours.

Shred chicken with two forks and stir in sour cream.

Serve on tortillas or as desired.

 

Notes

I added some Mexican cheese.  Because everything is better with cheese.  And it was pretty good with the cheese.  Yum.

Burritos

So my family was never big into Mexican/Tex-Mex kinds of food growing up.  That changed for me when I met Boyfriend, who could pretty much live on Taco Bell and similar. So in my recipe hunting, I’ve tried to keep similar in regular rotation.  And these burritos definitely fit that bill. So onward:

Burritos

Original recipe found right over here.

Ingredients

2 lbs ground beef

1 onion, chopped (I didn’t actually use but is in original recipe)

1 pkg taco seasoning

1/4 tsp pepper

1/4 tsp oregano

Parsley, to taste

1 cup sour cream

2 lbs shredded Montery Jack cheese (or similar – I think I actually used a Mexican or Taco blend)

3/4 cup taco sauce

20 flour tortillas (says the recipe, I used 1 whole package of a dozen tortillas)

*This wasn’t in the original but I also added a can of refried beans.

Directions

Brown the ground beef (and onions if applicable).  Add taco seasoning, pepper, oregano, parsley, sour cream, 1/2 the cheese, and 1/2 the taco sauce.  Mix well.

Place 2 or so tablespoons of the mixture on a tortilla shell and roll up.

Place tortilla seam side down in a 9 x 13 casserole dish **

**Before putting in casserole dish, you can also freeze individual servings.  Wrap in plastic wrap and freeze.  Don’t add remaining sauce and cheese though unless/until baking.

In casserole dish, top with remaining cheese and taco sauce.

Bake at 350 degrees for 15 minutes or until cheese melts and it’s heated through.

Notes

Yum..

I made about 4 or 5 (it was a few weeks ago) for that day and put another 7 or 8 in the freezer.  Since I knew so many were heading to the freezer and that those freezer ones would likely be taken to work- I put a bit more than 1/2 of the cheese and taco sauce in the mixture.  I left more than enough to put on top of the casserole dish but I figured that’d keep the freezer tortillas a little cheesier and such.

Definitely worth repeating. No real comments on any changes – although I definitely liked it without the onions and with the beans.

Slow Cooker Fiesta Chicken

Rounding out a little over a week of new slow cooker meals, here’s one for you:

 

Slow Cooker Fiesta Chicken

Found right over here.

 

Ingredients

2 – 2 1/2 lbs chicken breast, fat trimmed

2 14oz cans of diced tomatoes, undrained

2 10oz cans of corn, drained

1 15oz can of black beans, drained and rinsed

1 pkg of taco seasoning

 

Directions

Combine all ingredients in slow cooker.  Cook for 4-5 hours on high or 8 hours on low.  Shred chicken with fork and stir to combine.  Serve over rice or as taco/tortilla filling.  Top with cheese or sour cream if desired.

 

Notes

I cooked it for about 7 1/2 hours on low, put it on “keep warm” for 30-45 minutes when we ran out on an errand, and then low for another 15 minutes or so while I got the rice together.  That was pretty much perfect.  Meat thermometer read the temp as just right and the chicken shred extremely easily for me.

I decided to halve the recipe.  2 or 2 1/2 lbs of chicken and etc sounded like a whole lot of food for 2 people.  I couldn’t find the black beans in a smaller size and wasn’t going to halve the taco seasoning packet but I think it worked out just fine.

I made Knorr’s Fiesta Sides Mexican Rice and served the Fiesta chicken over.  Boyfriend liked and said it was worth doing again.  I thought it was alright but I wasn’t blown away although……….

I’m an idiot.  I definitely bought both cheese (Mexican blend) and sour cream to top the meal with and definitely forgot about the sour cream until I was done eating and about the cheese until I went to type this post.  I said to Boyfriend “incase you were wondering what would have made this meal better, it was the sour cream and cheese we bought and I forgot about”.  Drats.  We’ll use it with the leftovers I guess and I’ll almost certainly try this one again with cheese and sour cream.

Chicken Tortilla Bake

When wondering around Pinterest and the like, I try really hard to only save things I can in some way replicate.  What good is the picture of someone’s dinner if there’s no instructions on how to make it myself?

This recipe came from one that fell through the cracks.  The description explains that it’s a 5 item recipe using only chicken, tortilla, rotel, cream of chicken soup and cheese.  The link gives me a recipe that doesn’t really match the description. Same concept of dinner but loads more ingredients and such.  So here’s my attempt just using the 5 items listed and trying to make the best of it.

Chicken Tortilla Bake

Ingredients

4 Tortillas – I used Mission Carb Balance Soft Taco flour tortillas, 8 ct to a package so I used half.
1 Can Rotel Diced Tomatoes and Green Chiles
1 Can Cream of Chicken Soup
2 Cups “Fiesta Blend” cheese – This is a mix of Monterey Jack, Cheddar, Queso Quesadilla, and Asadero cheeses but I’m sure any cheese will work.
1 lb of Chicken
Bonus Ingredient: Few tablespoons of Sour Cream

Directions

Preheat the oven to 350.
Cut the Chicken and Tortillas into bite sized pieces. Layer in a 9 x 13 casserole dish.
Pour the Rotel Tomatoes and Chiles and the Soup into the dish.
Sprinkle cheese on top.
Bake for 30-35 minutes.
Serve with Sour Cream on top (if desired).

Pre-Oven, it didn’t last long enough once cooked to have a photo shoot.

Notes

The amount of cheese is approximate.  I had about 1/2 of an open cheese blend in the refrigerator and used the rest of that.  It probably could’ve used just a bit more.
That’s really my only comment, I’m really please with how it came out.
Boyfriend specifically requested this and was pleased with the results so hazzah!