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Welcome to Riches to Rags by Dori! This is a place where I share my experience with raising teenagers, juggling family and work, essential oils, farm life, chickens, food and more of the things that I love.

Friday, April 20, 2012

Creamy Chicken Taco Cups

Picture and recipe found on For the Love of Cooking


Creamy Chicken Taco Cups

Just look at them. Little cups filled with everything I love! These really look delicious and those of you who have followed me for a while know how much I LOVE bite size recipes! For some reason my kids eat way more when it is bite size then if I put a pile of something on their plate. They are just easier to eat for them I guess, either way I have lots of recipes in my archives on this blog (see right side of page) that are bite size and we love them. 

I found this recipe on For the Love of Cooking. Great recipes on her blog so you should check it out. She has been around a while and you might recognize some of her other recipes. 

You can follow the recipe exactly, use the ingredients you like or make it with your own twist. That is what makes the wonderful world of cooking so wonderful. 


Don't forget to enter in the Giveaway if you haven't already to win the HAAN Variable Steam Cleaner. Ends on Tuesday. 


CREAMY CHICKEN TACO CUPS
INGREDIENTS:
2 cups of roasted chicken, chopped
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers)
2 tbsp cotija cheese (yum)
2 tbsp green onions, diced
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above)
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above)

Garnish:
Sour cream
Cilantro
Green onions
Tomatoes
Avocado
Salsa
DIRECTIONS:
Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Chop up the chicken then combine it with the beans/rice, the cotija cheese, most of the green onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.
Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese.
Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired. Enjoy.



Hope you enjoy this bite size meal and please let me know if you make them and what twist you made it. Enjoy your day!

Thanks so much for stopping by and supporting Riches to Rags by Dori!
Dori

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