Recipe of the Week: Easy Tasty All-Purpose “Mexican Chicken Stuff”, by L.H.

I used to never buy canned chicken, considering it too expensive for my thrifty ways. That was before grocery inflation! At only around $2.00/can when purchased at the warehouse store, as something that I can and should keep in my preparedness pantry, and something that stretches so well, I am a convert. This is a recipe I devised as a tasty way to occasionally use those cans of chicken.


  • 1 can (13 oz.) chicken breast chunks, shredded and “fluffed”
  • 3 green onions, with tops, minced
  • 1 can (4 oz.) diced green chilis
  • 2 Tbsp. taco seasoning
  • 2 Tbsp. sour cream
  • 3/4 cup (6 oz.) shredded cheese, any variety
  • various tortillas, veggies, etc.


In mixing bowl, combine all ingredients through the cheese; mix well. At this point you may add, if you like (for nutrition, taste, and stretching): jalapenos or other hot peppers, green or red bell peppers, diced zucchini or other squash, corn, beans, olives, spinach…’s all good. Make it your own.

Taquitos (our absolute favorite): Spread a scant 1/4 cup filling on a corn tortilla, roll up, and seal with a toothpick (which I have not had much luck with) or a smear of flour/water paste (better) on the outer edge to seal. Place on a sprayed cookie sheet or casserole dish seam-side-down. Repeat till all filling is used. Spray tops lightly with cooking spray. Bake at 425 degrees for 20 minutes, flipping over halfway through. Makes 10-12 tacquitos. Excellent just dipped in salsa or picante.

Flautas: follow directions for tacquitos, but use small flour tortillas instead.

Quesadillas: Spread softened butter over one side of large flour tortilla and place, butter-side down, on heated griddle or large skillet over medium heat. Spread 1/3-1/2 cup of filling over one-half of tortilla and fold other half over. Smash with spatula and cook 1-2 minutes or till lightly browned, then flip and brown other side. Cut into wedges for serving. Will fill at least 4 large tortillas, equaling 16 or more wedges.

Enchiladas: Roll filling in either corn or flour tortillas and place seam-side down in medium casserole dish. Pour favorite enchilada sauce over, and top with shredded cheese. Bake at 350 degrees for 30-40 minutes. Will make 8-10 enchiladas.

Chimichangas: Roll up 1/2 cup filling in a flour tortilla, pulling sides together (enclosed like an envelope) and seal with toothpick or flour paste. Deep-fry in 1″ oil (375-400 degrees) till browned and crispy, turn over and cook other side till browned. Will make 4-6 chimichangas.

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