Tag Archives: chicken

Spicy Chicken Dip Recipe

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This Chicken Dip Recipe is made spicy by adding jalapeños and it is wonderful. My favorite way to eat the dip is on crostini, but it also makes a great sandwich spread.

So many options –  dip at a party, sandwich spread for your family or something you whip up at the last minute to impress your friends!

If you want to turn down the temperature, this recipe can be prepared with the wonderful flavor of mild green chilis instead of the jalapeños!

Spicy Chicken Spread Recipe
Spicy Chicken Dip on Crostini!

The original recipe came from a friend of mine and it contained a lot more cream cheese than chicken so I changed it so it’s more about spicy chicken made creamy with less cream cheese!

Spicy Chicken Spread
1 lb of cooked chicken –  shredded
8 oz cream cheese
1 cup chicken broth
1 – 4 oz can mild green chili’s – drained
1 – 4 oz can diced jalapenos – drained (optional)
Salt and Pepper to taste

Spicy Chicken Spread Recipe
Spicy Chicken Dip Recipe

I always use the entire can of green chilis and only a tablespoon or two of the jalapeños. The jalapenos have a wonderful flavor that I love, but adding the entire can makes it too spicy for me!  For those in my family that can’t seem to get enough spice, I keep the left over diced jalapeños as a condiment!

Combine all the ingredients together, stir well and heat in a covered  crock pot for at least an hour.  Stir occasionally while cooking.

 

Spicy Chicken Spread Recipe
Spicy Chicken Dip Ingredients

The result is a creamy delicious chicken spread that everyone will love!

Spicy Chicken Spread Recipe
Spicy Chicken Dip

When I am in a hurry, I microwave all the ingredients for a few minutes in a bowl  and then pour them into the crock pot. This speeds things up, but don’t skip the crock pot all together. Allowing the chicken mixture to simmer in the crock pot adds something special to the recipe!

 

Spicy Chicken Spread Recipe
Spicy Chicken Dip with Jalapeños!

The truly brave can top the chicken dip with fresh jalapeños!

Enjoy!

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Chicken Taquito Recipe

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Chicken Taquitos
Chicken Taquitos

These taquitos are absolutely delicious!  Recently, I made them for a party and now everyone wants the recipe – so here it is!

A printable recipe may be found at the bottom of the post!

Chicken Taquitos

40 Corn tortillas
2 1/2 cups shredded cooked chicken (A little over a pound of chicken)
2 tsp taco seasoning  – I use the Taco Seasoning  recipe from allrecipes.com
1 small can of roasted green chilis or roasted jalapeños
3/4 cup prepared salsa
1 can refried  beans (16oz)
2 cups shredded Cheddar and/or Jack cheeses ( I use 1 cup of each!)

Season the shredded chicken with the taco seasoning.  Puree or finely chop the green chilis or jalapeños and add them to the chicken along with the refried beans, salsa and shredded cheese.  Mix well.

taquito
Chicken Taquito Filling

Top each corn tortilla with 2 tablespoons of the chicken mixture.  Roll tightly.  I keep them covered with a wet paper towel until I’m ready to fry them to prevent cracking.  Warming the tortillas in the microwave for a few seconds will also help prevent them from cracking.

taquito2
Preparing the Chicken Taquitos
taquito1
Chicken Taquitos ready for frying!

Fry the taquitos in 1 inch of oil until golden brown.  This is a little tricky – I use my grilling tongs and carefully place the taquito into the oil with the open fold down.  I hold the taquito in place for a couple of seconds to prevent it from unrolling.  Once it’s browned, I roll over the taquito and fry the opposite side.

taquito3
Frying the Chicken Taquitos

When golden brown, remove the taquitos from the oil and drain on paper towels.

taquito4
Drain the taquitos on paper towels!

Enjoy immediately or freeze them for later!  I like to serve the taquitos with salsa and greek yogurt – my healthy substitute for sour cream!  Enjoy!

Chicken Taquitos
Chicken Taquitos

[gmc_recipe 1891]

 

 

I linked up to iheartnaptime!
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Baked Chicken Chimichanga

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Baked Chicken Chimichanga
Baked Chicken Chimichanga

Baked Chicken Chimichangas – we love chimichangas!  The deep fried ones with the crispy crust are really wonderful, but I feel so guilty eating all that deep fried tortilla.  Plus, drowning that delectable crispness in salsa and sour cream just makes the tortilla soggy anyway…right?…So it’s not that great…right?  Ok that is what I am telling myself –  so let’s just go with it – baked is better!

My son loves it when I make chimichangas because that means there is a quick meal for him  in the freezer for at least a week.  They never last long at my house – they are that good!

This recipe will make 10- 12 chimichangas, depending on how full you fill them!

Chimichanga Ingredients
Chimichanga Ingredients

1.5 lbs cooked and cubed chicken breast
1 tbs taco seasoning
2 cups salsa
3/4 lb freshly grated cheese ( I use a mixture of cheddar and jack cheeses)
1 can roasted diced green chiles
1 can refried beans

10-12 10″ tortillas

In a large bowl flavor the chicken with the taco seasoning and mix well.  Add the rest of the ingredients and mix until uniform.  Place  approximately 3/4 cup of the chicken mixture in the center of your tortilla.  Starting at one end roll the tortilla over the mixture, fold in the sides and then finish rolling it up.  If the tortillas crack upon rolling, heat the tortilla slightly on a griddle before using them.

Now you have options!

Hungry now – Heat oven to 350 degrees.  Wrap each chimichanga in aluminum foil, place on a cookie sheet and bake 20 minutes.  Remove from the oven, unwrap the chimichanga and bake an additional 10-15 minutes to crisp the outside!

Hungry later – place chimichangas on a cookie sheet, keeping them separate.  Place the chimichangas in the freezer for at least 30 minutes.  Remove from the freezer and place your chimichangas in freezer ziplock bags.  Because you have taken the time to freeze the tortilla, they will not stick together in the bag.  The other option is to wrap each one in aluminum foil then immediately freeze.

To prepare frozen chimichangas, remove from freezer, microwave on high for 1-2 minutes.  If you want the outside crispy, toast the chimichanga in an oven for 10 minutes at 350 degrees.  My toaster oven works well for this!

 

Baked Chicken Chimichanga
Baked Chicken Chimichanga

Helpful tips:  Taco Seasoning – I make my own!  It is so much better than the packets I used to purchase before I knew better. I use the recipe from allrecipes.com!