Sister Recipes: Mexican Chicken and Baked Mexican Chicken Tacos

Sister Recipes is a series I want to start with the goal of making more sister recipes. So, what is a sister recipe? Well it is a meal planning tactic where you use the first meal’s leftovers to make the second meal. We see a lot of sister recipes around thanksgiving time when everyone is trying to figure out what in the world to do with that leftover turkey but, we can use it the rest of the year to meal plan.

This weeks meal plan of sister recipes was an accident (and actually is what spurred this series). We made Crockpot Mexican Chicken and had taquitos (with plain chicken) planned and while I ate dinner I suddenly had a lightbulb that this chicken would taste fabulous in taquitos. And it does (well taquito-like tacos anyway).

Here is the link to the first recipe:

Mexican Chicken and Rice (we didn’t use chipotle chili pepper  or liquid smoke and it still turned out fabulously). The first night we served the chicken over rice with some cheese. I loved it but, Mr. B said it was only ‘okay.’

The second recipe is: Baked Mexican Chicken Tacos

Baked Mexican Chicken Tacos

1.5 cups Mexican Chicken (see above)

3 oz Cream Cheese

1/4 cup sour cream

1/2 cup shredded mozzerella

12 6 inch corn tortillas

Sour Cream, Refried Beans, and/or Guacamole for serving

Directions: Preheat oven to 350 F. Mix everything but the tortillas together to make the filling. Microwave tortillas for 20 seconds. Divide filling evenly between tortillas and roll up. Lay rolled tortillas, opening side down, on a greased baking sheet. Cook for 15 minutes.

The second recipe is taquito inspired but, I can never manage to make my taquitos stay rolled… oh well.





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