Last week I used my big bottle of Lawry’s Carne Asada Seasoning to make a delicious chicken casserole that my family loved. Well I need more than casseroles to use up all that seasoning I picked up at Costco so this week I’m sharing my Chicken Chimichanga.
Chimichangas are my all time favorite Mexican dishes. I love the crunchy fried burrito filled with tasty meat then topped with cheese, salsa, and sour cream. I mean seriously what’s not to love? I usually make it with shredded beef, but I still had a big bag of chicken thighs so I figured why not make chicken chimichangas. I’m so glad I did! Everyone loved them, including my 4 year old grandson who’s always a very picky eater!
These chicken chimichangas were a delicious way to use up more of that bottle of Carne Asada Seasoning!
I serve this with refried beans and Mexican rice for a filling meal. I try to make enough for leftovers because everyone loves them, but that’s not always easy. They’re eaten up in one meal! My son even comes over to take a bunch of chicken chimichangas home for his family’s dinner!
You can top or garnish it with anything you want like shredded cheese, sour cream, guacamole, and salsa, hot or mild. We love the hot!
Mix seasoning, vinegar, garlic powder, and olive oil together and place in a ziplock bag.
Add chicken thighs to marinade and refrigerate for at least 2-3 hours.
Add about 2 tbs. oil into a frying pan and fry chicken until cooked or grill chicken until cooked.
Divide shredded chicken into 10 equal parts, do the same with the cilantro
Place 1 portion of chicken and cilantro into the middle of a tortilla, sprinkle with about a tbs of shredded cheese.
Heat 1 - 1 1/2" of oil in frying pan.
Fry each burrito until all sides are golden brown.
Serve and garnish which your choice of toppings.
I’m not even going to try to lie about how this dish came to be! I made this Cheesy Mexican Chicken Casserole because a while back during a Costco shopping trip I sample a dip that was made with Lawry’s Carne Asada Seasoning. Of course I had to buy the large industrial sized bottle of this seasoning! I seemed like a good idea at the time!
Then the bottle of seasoning sat in my kitchen cabinet along with a shelf full of other spices for months. It seemed to taunt me every time I opened the cupboard to grab a bottle of spice. It said “use me I dare you!” So I just had to find a way, other than the dip, to use this tasty seasoning. That’s how I came up with this Cheesy Mexican Chicken Casserole! (Well having my fridge go on the blink with a big bag of Costco chicken thighs and shredded cheddar made me super creative!)
But seriously I whipped up a tray of this Chicken Casserole and my family absolutely loved it! There was barely any left overs. In fact they were practically fighting over the 2 left over pieces the next day!
And best of all it’s super easy to make! It literally is dumped into a baking dish and baked for about an hour and it’s done! I served it with some Mexican rice, trust me it really was a big hit! They can’t wait til I make it again! At this rate I’m going to have to go back to Costco for another bottle of that seasoning.
So here it is, my awesome Cheesy Mexican Chicken Casserole!
Cheesy Mexican Chicken Casserole
Place chicken thighs in a large shallow baking dish
Sprinkle Carne Asada Seasoning over chicken and let sit covered with plastic wrap in refrigerator for about an hour
Mix cream cheese, salsa, whipping cream, and sour cream together in a bowl and pour over chicken. Make sure you cover all the pieces.
Spread shredded cheddar over all.
Bake in 350 degree oven for about 1 hour or until chicken is fully cooked and cheese is completely melted.
Summer’s in full swing! This means our backyard grills our working overtime turning out delicious barbecued food. And those of us who prep for the barbecues are looking for different foods our partners or husbands can toss on the grill. Well just in time for your July 4th. barbecue are my Sweet Lime Cilantro Chicken Skewers. They are delicious!
My Sweet Lime Cilantro Chicken Skewers are easy to make and best of all can be served as a meal of chicken kabobs, top fresh salads for a light lunch, or rolled in a tortilla for an delicious snack!
These Sweet Lime Cilantro Chicken Skewers are perfect for your next backyard barbecue. They’re a little bit sweet, a bit cirtursy, and a whole lot spicy! Serve it with a side of my Spicy Homemade Salsa for a delicious Mexican Fiesta!
If you’re not a fan of hot spicy food, no worries, just omit the peppers for a milder version.
Sweet Lime Cilantro Chicken Skewers
Sweet Lime Cilantro Chicken Skewers
In a ziplock bag combine chili powder, cayenne pepper, garlic, and crushed red pepper together
Squeeze in the juice of the lime into bag
Add Cilantro, lime rind, and olive oil into the spice mixture. Be sure the spices have dissolved and mixed in with the rest of the ingredients
Add chicken cubes. Knead the sealed bag to evenly distribute the spice mixture with the chicken
Place in the fridge until ready to cook. Leave in fridge atleast 2 hours but no more than 24 hours.
Skewer the chicken cubes on to bamboo or metal skewers alternating between meat and bell peppers
Place any remaining marinade in a bowl to use for basting chicken while it cooks.
Grill chicken and serve warm
I concluded years ago that if you want great salsa you only have two choices. One, find a family owned Mexican restaurant preferably one south of the border or in border zones in states like Arizona, California, and Texas. Or two, make it at home. Since I live in Hawaii I generally opt for option two as I can’t jet off to Mexico or the border states each time I’ve a yen for salsa. So I came up with my Spicy Homemade Salsa Recipe.
At our house we like our salsa chunky, tasty, and very spicy. That’s why those store bought bottles of salsa just don’t make the cut. I mean the old TV commercial was right who wants to eat salsa mass produced in like Ohio or worse yet China!
My Spicy Homemade Salsa is perfect. It uses fresh ingredients and lots of it. It’s chunky and flavored with lots of fresh cilantro, limes, and of course hot peppers. The hotter the better!
Now my Spicy Homemade Salsa is just that salsa, meaning it’s saucy. We use my Spicy Homemade Salsa as a dip, topping, or filling. Yes a filling! I love it rolled up in a fresh hot tortilla!
Here’s the recipe, you might think it’s a bit fussy. But believe me it’s worth the time! I usually mix up a batch, it makes about 3 small bowls, to serve with dinner. Any left over salsa will keep in the fridge for about 2-3 days. I’m not sure because it never lasts more than 3 days at our house, heck we’re lucky to have left overs which is generally gone by the next day!,
Try this salsa on Dion’s Steak Flautas, it makes that delicious dish my grandson Dion makes for us outstanding!
Wash Tomatoes and Jalapeno Peppers
Drizzle 1 Tsp olive oil over unpeeled bulb of garlic
Grill all the vegetables until cooked - Tomatoes, Onions, Peppers, and Garlic
Remove the peel from the grilled tomatoes and dice the tomato
Dice the onions and peppers and place in a bowl with the tomatoes. Be sure you add the pepper seeds in the bowl too. (for less spicy salsa remove and discard the seeds or just add the seeds of 3 peppers to the bowl and discard the rest of the seeds)
Slip garlic out of its peel and crush. Add to tomato mixture
Add cilantro and stir everything together
Squeeze lemon juice over the tomato mixture and mix well
Add olive oil and salt to the salsa and mix well
Now that summer’s pretty much hear the temperature is heating up. The last think many of us want to do is to spend hours in a hot kitchen preparing dinner! I know I’m always looking for summer dishes I can prepare in minimal time. Lately I’ve been dishing up my Pan Fried Lime Cilantro Chicken Breasts to the family. It’s light but filling, takes minutes to prepare, and best of all the family loves it!
My Lime Cilantro Chicken Breasts require just 3 main ingredients and spices you probably already have in your spice rack. The chicken breasts are sliced as thin as possible so that they cook in minutes. This summer chicken dish is fast becoming a family favorite.
Serve this delicious Lime Cilantro Chicken Breasts with a salad for a light meal or with a side of refried beans and Spanish rice for a hearty meal.
Pan Fried Lime Cilantro Chicken Breasts
Wash chicken breasts and pat dry with paper towel
Slice each chicken breast horizontally in to 3 thin slices
Combine Chili Powder, Cayenne Red Pepper, Salt & black pepper together then rub onto both sides of chicken slices
Saute garlic til it starts to turn golden brown
Fry each side about 3 minutes or until browned
Add Cilantro and diced onion and toss with chicken until combined
Squeeze juice of 1 lime over all and serve