Chicken tacos are one of my favorite easy weeknight dinners. I recently purchased Trader Joe’s Roasted Tomatillo Salsa and have loved the flavor its added to my pre-cooked shredded chicken. Today I’m sharing my favorite burrito and taco cup recipes.
Roasted Tomatillo Salsa Chicken Burrito – 1 Serving
INGREDIENTS –
1/3 cup shredded cooked chicken (I use either shredded rotisserie chicken or this Lemon & Olive Oil Baked Chicken Tender Recipe), heated
2 tablespoons Roasted Tomatillo Salsa
2 tablespoons refried beans
1/3 cup Mexican cheese blend
1 tortilla (I like to use whole wheat tortillas)
Black Bean & Corn Salsa
2 tablespoons black beans
1.5 tablespoons of frozen corn, thawed
1 teaspoon of lime juice
1/4 teaspoon of cilantro (I like to use this Gourmet Garden Cilantro Paste)
RECIPE –
1. Make black bean & corn salsa by combining all ingredients in a small bowl and mixing throughly, put aside
2. Put tortilla on a plate and microwave for 30 seconds
3. Put refried beans on one side of tortilla and shredded Mexican cheese on the other side of the tortilla and microwave for 30 seconds
4. Add shredded chicken and tomatillo salsa to a bowl and mix until combined
5. Add tomatillo salsa chicken mixture and black bean and corn salsa to refried bean side of tortilla and microwave for 1 minute
6. Roll tortilla into a burrito and enjoy warm!
Roasted Tomatillo Salsa Chicken Mini Taco Cups – 3 Mini Taco Cups
INGREDIENTS –
2 tablespoons shredded cooked chicken (I use either shredded rotisserie chicken or this Lemon & Olive Oil Baked Chicken Tender Recipe), heated
1 teaspoon Roasted Tomatillo Salsa
1 tablespoon refried beans
1/2 tablespoon of Mexican cheese blend
1 tortilla (I like to use whole wheat tortillas)
Black Bean & Corn Salsa
1/2 tablespoon black beans
1/2 tablespoon of frozen corn, thawed
1/4 teaspoon of lime juice
1/4 teaspoon of cilantro (I like to use this Gourmet Garden Cilantro Paste)
RECIPE –
1. Set oven to 350°F
2. Make black bean & corn salsa by combining all ingredients in a small bowl and mixing throughly, put aside
3. Put tortilla on a plate and microwave for 30 seconds
4. Once tortilla is heated cut into three 2” circles using round cookie cutter or cut into 2” pieces using a knife
5. Put tortilla pieces into 6 mini muffin tin cavities and form into cups
6. Add shredded chicken and tomatillo salsa to a bowl and mix until combined
7. Add refried beans to each cup
8. Add tomatillo salsa chicken mixture to each tortilla cup
9. Add shredded mexican cheese blend on top of each of cup
10. Bake for 8-10 minutes until tortilla is golden brown and cheese is melted
11. Enjoy warm!