Gentle Simmer

Tag: easy dinner

  • Chicken and Cheese Taquitos: Rolled, Crispy, Irresistible

    Chicken and Cheese Taquitos: Rolled, Crispy, Irresistible

    Taquitos are the perfect handheld crunch. A crispy, golden cylinder packed with seasoned chicken and melted cheese. Dip them in everything.

    Bake them for easier cleanup or fry them for extra crunch. Either way, they’ll disappear before you sit down.

    Ingredients

    Makes 12-16 taquitos (serves 4).

    • 12-16 corn tortillas (small, 5-6 inch)
    • 2 cups cooked chicken, shredded
    • 1½ cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
    • 4 oz cream cheese, softened
    • ¼ cup salsa or canned diced green chiles
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt
    • Cooking spray or oil for brushing

    For Serving:

    • Salsa, sour cream, guacamole, or hot sauce

    Step-by-Step Instructions

    Step 1: Preheat and Prep

    1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
    2. If baking, spray the sheet with cooking spray.

    Step 2: Make the Filling

    1. In a bowl, mix shredded chicken, shredded cheese, cream cheese, salsa, cumin, chili powder, garlic powder, and salt until well combined.

    Step 3: Warm the Tortillas

    1. Wrap corn tortillas in damp paper towels. Microwave for 30-45 seconds until soft and pliable (prevents cracking when rolling).

    Step 4: Fill and Roll

    1. Place 2 tablespoons of filling in a line across the lower third of each tortilla.
    2. Roll tightly from bottom to top. Place seam-side down on the baking sheet.
    3. Repeat with remaining tortillas.

    Step 5: Bake Until Crispy

    1. Spray or brush taquitos lightly with oil.
    2. Bake for 15-20 minutes until golden brown and crispy, flipping halfway.

    Step 6: Serve Immediately

    1. Let cool for 2 minutes (filling is lava hot). Serve with salsa, sour cream, and guac.

    Summary

    Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

    Yield: 12-16 taquitos (4 servings)

    Difficulty: Easy

    Storage Notes

    Fridge:

    Store baked taquitos in an airtight container for up to 4 days. They soften but re-crisp well.

    Reheating (Best):

    Air fryer at 375°F for 5-6 minutes. Oven at 400°F for 8-10 minutes. Microwave is fine but won’t be crispy.

    Freezing:

    Freeze unbaked taquitos on a tray, then transfer to a bag. Freeze for up to 3 months. Bake from frozen at 425°F for 20-25 minutes.

    Frying Option:

    Heat ½ inch oil to 350°F. Fry taquitos seam-side down for 2-3 minutes until golden. Flip and fry 1-2 minutes more. Drain on wire rack.

    Pro Tip:

    Use leftover rotisserie chicken. It’s perfect here and saves time.

  • Chicken Enchiladas: Roll, Smother, Bake, Devour

    Chicken Enchiladas: Roll, Smother, Bake, Devour

    Enchiladas are the casserole that doesn’t feel like a casserole. Soft tortillas stuffed with savory chicken and cheese, then drowned in sauce and baked until bubbly.

    This version is fast, uses a sauce hack (no simmering for hours), and delivers exactly what you want: cheesy, saucy, slightly spicy perfection.

    Ingredients

    Serves 4-6.

    • 2 cups cooked shredded chicken (rotisserie chicken saves the day)
    • 8 small flour or corn tortillas
    • 2 cups shredded Monterey Jack or Mexican blend cheese
    • 1 can (19 oz) red enchilada sauce
    • ½ cup diced onion
    • Optional toppings: sour cream, cilantro, diced avocado, hot sauce

    Step-by-Step Instructions

    Step 1: Prep and Preheat

    1. Preheat oven to 375°F (190°C).
    2. Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish.

    Step 2: Make the Filling

    1. In a bowl, mix shredded chicken, 1 cup of cheese, and diced onion.

    Step 3: Roll the Enchiladas

    1. Warm tortillas in the microwave for 30 seconds (prevents cracking).
    2. Spoon filling down the center of each tortilla.
    3. Roll tightly and place seam-side down in the baking dish.

    Step 4: Smother and Top

    1. Pour remaining enchilada sauce over the rolled tortillas.
    2. Sprinkle with remaining 1 cup of cheese.

    Step 5: Bake and Finish

    1. Bake uncovered for 20 minutes until sauce is bubbly and cheese is melted.
    2. Let rest 5 minutes (so they hold their shape). Top with sour cream, cilantro, and whatever else you love.

    Summary

    Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

    Yield: 8 enchiladas (4-6 servings)

    Difficulty: Easy

    Storage Notes

    Leftovers:

    Store in the fridge for up to 4 days. The tortillas will soften, but the flavor gets even better.

    Freezing:

    Assemble the enchiladas (without baking) in a freezer-safe dish. Cover tightly and freeze for up to 3 months. Bake from frozen at 375°F for 40-45 minutes.

    Reheating:

    Microwave individual portions for 1-2 minutes. For a whole dish, cover with foil and bake at 350°F for 15 minutes.