We got our new refrigerator today. So now we have more room, but I still cheer for leftover creation day. It really is a great way to repurpose leftovers that you may not otherwise finish off. I’ve been making smaller portions, so there wasn’t a massive amount of anything. But that delicious Mexican Chicken was about half-eaten since that was just from Tuesday. I’ve turned it into baked taquitos!
Baked King Ranch Chicken Taquitos
1/4 Mexican Chicken recipe (about 3.5 cups), or you can substitute any cooked “chicken” blend
10 oz. refried beans
House seasoning blend (4p kosher salt, 1p each garlic powder and black pepper)
Preheat oven to 425. Dump the beans into your casserole dish with what’s left of your King Ranch/Mexican Chicken. (You can always double the beans to a whole 20 oz. can if you have 1/2 of the original recipe left or more of your favorite chicken blend.) Mix it all up. Put about 2-3 Tbsp. of mixture in each tortilla and roll tightly, placing each on a sprayed cookie sheet. Make sure the taquitos do not touch each other. Spray tops with cooking spray and sprinkle on House Seasoning. Bake for 20-25 minutes until slightly crispy.
Drool. Seriously. Somehow this is even better than the original Mexican Chicken casserole, which was super yummy. I love the premise of baked taquitos. (I’ve made them before with a different recipe.) The crispiness is shocking for baked flour tortillas. So much easier and healthier than frying!
What’s your favorite fried food and have you ever tried to bake it?
Project Food Budget:
I didn’t spend much yet for the month (it’s still pretty new). Our budget is $300/month or $75/week. We spent $42 at Kroger this week on groceries and baby cereal.
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This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,What’s on Your Plate?,·No Whine Wednesday, Recipes I Can’t Wait to Try, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, Cooking Thursday and Ultimate Recipe Swap.