A Family Fiesta
Source of Recipe
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Recipe Introduction
Mexican Chicken Canoes
Mexican Rice
Refried Beans
Fruit Flavored Gelatin
These tasty tortilla bowls are filled with creamy chicken. Serve them
with
Mexican or Spanish rice and refried beans. The kids will love some
fruit
flavored gelatin for dessert.
List of Ingredients
MEXICAN CHICKEN CANOES
Preparation Time: 20 minutes
Total Time: 35 to 45 minutes
4 servings
4 6-inch flour tortillas
CRISCO No-Stick Cooking Spray
2 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons * CRISCO Oil
1 cup milk
2 tablespoons all-purpose flour
3 tablespoons cream cheese ( half of 3-ounce package), cubed and
softened
2 cups chunky salsa, divided
1 cup shredded Monterey Jack or Cheddar cheese (4-ounces)
1 cup shredded lettuce
Heat oven to 350ºF. Spray both sides of tortillas with Crisco No-Stick
Cooking Spray. Place each tortilla in 1-1/2-cup ovenproof bowl. Place
another bowl or piece of heavy duty aluminum foil firmly on top. Bake
at
350ºF for 10 minutes. Remove from oven. Remove top bowls or foil.
Return to
oven. Bake about 10 minutes longer or until tortillas are crisp. Cool
slightly.
Increase oven temperature to 425ºF. Rinse chicken. Pat dry. Sprinkle
with
salt and pepper. Cut into 1/2-inch chunks. Heat Crisco Oil in medium
nonstick skillet on medium-high heat. Add chicken. Sauté 3 to 4 minutes
or
until no longer pink in center. Remove to plate. Reduce heat to medium.
Combine milk and flour in jar with tight-fitting lid or in small bowl.
Shake
or stir well to blend. Stir into drippings in skillet. Cook and stir
until
thickened and smooth. Reduce heat to warm. Add cream cheese. Stir until
blended. Return chicken and 1 cup salsa to skillet. Stir to mix.
Place tortilla shells on baking sheet. Fill with chicken mixture. Top
with
cheese. Bake at 425ºF for 5 minutes or until cheese melts and filling
is
bubbly. Remove from oven. Let stand 5 minutes. Serve with remaining 1
cup
salsa and shredded lettuce.
Note: Recipe can be prepared through Step 3 a few hours in advance.
Store
shells at room temperature. Cover and refrigerate filling. Reheat
filling on
low heat before continuing with Step 4.
*Use your favorite Crisco Oil product.
Kids can spray the tortillas and push them into the bowls. They can
also
sprinkle the lettuce on top of the finished dish.
The same method can also be used to create corn tortilla bowls. You can
fill
either with any hot filling like chili or beef stew. Or use them to
serve
cold salads, such as chicken or tuna salad.
Combine a thickening agent like flour or cornstarch with cold liquid
before
adding it to a sauce. The sauce will be less likely to have lumps. If
lumps
do happen, beat it smooth with a wire whisk or puree the sauce in a
blender.
Recipe
Dinner Game PlanShopping List
1. Make gelatin
2. Bake tortilla shells
3. Start rice
4. Make chicken filling
5. Heat refried beans
6. Bake filled tortillas
Iceberg lettuce
Milk
3 ounce package cream cheese
4 ounces shredded Monterey Jack or Cheddar cheese
6-inch flour tortillas
2 boneless, skinless chicken breast halves
Crisco Oil
Crisco No-Stick Cooking Spray
Chunky salsa
Mexican (or Spanish) rice
Refried beans
Fruit flavored gelatin
Crisco is a trusted ingredient in making great tasting wholesome
home-cooked
food. For nearly a century, generations have relied on Crisco to
consistently enhance the taste and texture of their foods.
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