"E.T.'s" - Elizabeth's Taquitos with Spanish Rice

So, my husband and I went to our friend's (Elizabeth & Terry) home last night, and she cooked up her AMAZING homemade Taquitos with Spanish Rice, and she was so nice to share her recipe with me (AND YOU, of course!!)

Feel free to "share" this recipe as it is so good, and so worth the time it takes to make them!!!

Elizabeth's Taquitos

Taquitos

Ingredients:

4 boiled chicken breasts with rib bones

1 small onion

3 cloves garlic

handful of cilantro, coarsely chopped

1 tbsp green chili powder

2 bags white corn tortillas

Corn, canola oil (whichever you have available)

Allow chicken to cool slightly after boiling. Tear meat away from bone. Place chicken, garlic, onion, cilantro, and chili powder in a food processor. Blend. Place aside in a bowl.

Heat a large, non-stick skillet with approx 1-2 tbsps of oil, and fry each tortilla for approx 30 seconds to 1 minute to soften tortilla so they will roll up easily. 

In same skillet, heat approx 1-2 inches of oil. Check to see if oil is ready for frying by placing 1-2 drops of water in oil. If water "sizzles", then oil is ready.

Place approx 2-3 spoonfuls of chicken in each corn tortilla. Roll. 

Place in skillet close together for frying. Lightly brown on each side, approx 4-5 minutes. They'll have a golden appearance to the tortilla when ready. After each batch is cooked, place in a pan covered with foil and place in oven on warm while you continue with each batch. 

Serve when ready!! Makes approx 30-40 taquitos!! Enjoy!

Next is Elizabeth's Spanish Rice Recipe and Salsa!!

Spanish Rice

Ingredients:

2 slices of bacon

1/2 jalapeno

1/4 onion, chopped

1 small handful cilantro, chopped

3 cups water

1 8 oz can tomato sauce

2 cups white or brown rice

Fry 2 pieces of bacon in a large, non-stick skillet. Brown.

While bacon is frying, finely chop half of jalapeno. (Keep seeds for more heat. Remove seeds for less heat). 

Remove bacon from pan, keeping grease. Place 1/2 chopped jalapeno, 1/4 chopped onion,  and rice in skillet. Stir around and brown slightly, scraping brown pieces off bottom of pan while stirring. Add cilantro.

Add water and tomato sauce. Place lid on top of skillet. Simmer for 20-25 minutes or until liquid is 

completely absorbed.

Serves 6-8

Salsa

Ingredients:

4 ripe large tomatoes

6 jalapenos, (keep seeds for more heat, remove for less)

3 cloves garlic

1/2 onion

handful of cilantro

1 tbsp liquid smoke

1 tbsp lemon juice

Place all ingredients in a food processor. Blend.

Serve with chips or your favorite dish!!!

Note: The only recipe that is WW friendly is the Salsa & possibly the Spanish Rice if using Brown Rice.

SPECIAL THANK YOU TO ELIZABETH AND HER DAUGHTER, DANIELLE FOR HELPING AND SHARING THIS RECIPE!!

www.facebook.com/andreasbites

ENJOY & THANKS Y'ALL!!