Denise Smith

Denise Smith
March 15, 2009
Denise Smith
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I am always looking for new ways to use leftover cooked chicken, so tonight wasn’t any different. Let’s make it Mexican night! I don’t remember where I picked up this recipe, but recently I found it scribbled on the back page of one of my cookbooks. It’s simple, nutritious and even better, my children love it. No leftover chicken? This also makes an excellent vegetarian entrée without it. 

Baked Chicken Tortillas
Serves 4–6

You’ll Need
1 cup frozen corn
¼ cup red onion, chopped finely
½ cup green/red pepper, chopped
1 cup Canton Beans in Tex Mex Sauce or 1 can black beans, mashed
½ jar chunky tomato sauce
1 cup cooked chicken pieces
1 cup cheese, grated
6 tortillas (we like Dempster’s Multigrain)

Preparation

  • Preheat oven to 350 degrees.
  • Saute corn, onion and peppers together in skillet.
  • Add beans and tomato sauce.
  • Simmer for 5 minutes, add the chicken pieces, and stir.
  • Layer sauce and grated cheese between tortillas in a round cake pan.
  • Make approximately 6 layers.
  • Sprinkle cheese on top and bake for 15–20 minutes.
  • Slice into wedges and serve with sour cream, guacamole, nachos, salsa, and a salad.

 
* Reheats well too.

What are you having for dinner?

Baked Chicken Tortillas

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I have two lunches to pack each day, one for me to eat at work, and the other for my nine year old son to eat at school. I usually prepare extra food at dinner the night before and then use it to make the lunch-packing-process a little less daunting. The variety prevents me from getting sucked into the same old “cheese sandwich” rut. (Snacks are a whole other posting….) This morning I packed myself a couscous salad from leftovers with crumbled feta cheese, grape tomatoes, kalamata olives, and a piece of leftover trout. I also included a bowl of orange segments, strawberries, and a small container of my favourite yogourt from Activia. Cameron (my nine year old) enjoys eating a hot lunch, so at least once a week I send him with a thermos of soup (occasionally homemade, but not always). I heat it on the stove just before we leave, then put it in his thermos at the last minute (he assures me that it stays hot until lunch). Today I packed him Campbell’s Chunky Chicken & Vegetable, a small container of whole grain Wheat Thins, a handful of cherry tomatoes, 100% fruit orange juice, and a homemade chocolate brownie. Cameron is an active kid, so I try to pack a snack with some protein for the afternoon—today he had a Turkey Bite pepperoni stick and shiny red BabyBel cheese ball.

That was it for me today…what did you pack for lunch, anything interesting?

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