Wednesday, July 1, 2009

Corn Tortilla Taquitos and Spanish Rice

12 corn tortillas
2C shredded chicken
2C refried beans (I used food storage but you can subsitute 1 can)
1 4oz can green chilies
1 1/2 C shredded cheddar cheese
veg oil for frying

Heat beans, chicken and chilies through. Add cheese and allow to melt. Heat oil in med skillet. Add mixture to tortilla and roll up placing seam side down in oil. Fry for about 3 minutes on each side until golden brown. No need for toothpicks as they will stay closed once fried. Serve with salsa, sour cream, ranch, extra cheese, whatever you prefer!

Spanish Rice
2 bags boil in bag brown rice
1 can white sweet corn
1C rehydrated food storage carrots
1C salsa

Cook rice according to package directions. Drain all water. Add remaining ingredients and warm through. Serve with taquitos!


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