On one of his foraging (I mean grocery shopping) trips, Ron brought home a tube of crescent roll dough. Later that week Detweiler’s had fresh chicken tenderloins on sale $1.99 a pound! I picked up 2 pounds and froze one. The other pound was for a recipe that had been bouncing around in my brain for a few days.

I looked around my kitchen and I had the chicken, crescent rolls, a jar of taco seasoning, a bag of Mexican cheese blend, and some sour cream. That’s all I needed to make this new easy recipe. If you don’t have chicken tenderloins its ok. Just take a chicken breast and pound it down and then cut it into even strips. I had to do that last week when I made my Parmesan Crusted Chicken.

I cooked up the chicken tenderloins in a frying pan with a little olive oil over medium heat. I cooked the chicken about 4-5 minutes per side. I checked each piece with a meat thermometer before I took it off the pan.

Next I mixed 1 1/2 tablespoons of taco seasoning in with one cup of the shredded cheese. I unrolled the crescent rolls into their individual triangles. Next I sprinkled a little of the taco seasoning on the rest of the crescent roll for added flavor. Starting at the wide end I placed some of the cheese/spice mixture and a chicken tender. Then I carefully rolled up the crescent roll and placed it on my baking sheet.

When I finished rolling all 8 crescent rolls were filled and rolled, I placed the pan in a 375° F oven for about 15 minutes. Once they were baked, I served them with a dollop of sour cream garnished with some of the remaining cheese/spice mix.

I ate mine with my fingers dipping into the sour cream before each bite. Ron cut his up with a fork and knife, and he doesn’t like sour cream so he did without that added flavor. We both enjoyed this new recipe and it will go into our meal planning rotation.

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Chicken Taco Rollups

Looking for an easy kid friendly chicken recipe with only 5 ingredients? These Chicken Taco Rollups fit the bill.

Course Entree

Cuisine American

Keyword chicken, crescent roll, taco

Prep Time 3 minutes minutes

Cook Time 25 minutes minutes

Total Time 28 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 1 lb Chicken Tenderloins
• 1 TBS Olive Oil
• 1 8 count Tube of refrigerated crescent roll dough
• 1 cup shredded Mexican cheese blend
• 1 1/2 TBS Taco seasoning
• 1/4 cup Sour Cream optional for dipping

Instructions

• Preheat oven to 375° F.
• Put 1 TBS Olive Oil in a frying pan over medium heat. When oil gets wavy add the chicken tenderloins. Cook about 5 minutes per side, until internal temperature reaches 165° F. Remove from heat.
• In a small bowl mix together the 1 cup of cheese with the taco seasoning, set aside.
• Open the crescent roll dough package and separate into 8 individual triangles.
• At the wide end of the triangle place a chicken tenderloin. Top with some of the cheese/spice mixture. Sprinkle some extra taco seasoning on the rest of the crescent roll. Roll up the crescent roll and place on a baking sheet.
  
• Repeat the previous step until all 8 are done.
• Place pan in the oven for about 15 minutes until crescent roll are a fluffy golden brown.
• serve with a dollop of sour cream topped with the cheese/spice mixture if desired

Notes

If you don’t have tenderloins it’s ok. Just pound down a chicken breast and cut it into even strips.

The post Easy Chicken Taco Rollups Recipe appeared first on The Mom Maven.

Enchilada Recipes

• Creamy White Chicken Enchiladas from Food Family Finds
• Beef Enchiladas from The Rebel Chick
• Black Bean Enchiladas with Roasted Red Pepper Cashew Cream from Oh My Veggies
• Green Enchiladas from Homegrown and Healthy
• Enchilada Pork Pasta Casserole from Mama Dweeb

Taco Recipes

• Grilled Shrimp and Corn Tacos from Blommi
• Southwestern Spiced Chicken Tacos with Avocado Tomatillo Sauce from Food & Fam
• Layered Taco Pie from The Mom Maven
• Easy Fish Tacos from Everyday Savvy
• Honey-Lime Sweet Potato and Black Bean Tacos from A Grande Life
• Taco Bake Recipe from The Mom Maven
• Slow Cooker Hawaiian Chicken Tacos with Pineapple-Orange Salsa from Must Have Mom
• Walking Tacos from Saving Dollars and Sense
• Crockpot Chicken Tacos or Nachos from The Mom Maven
• Grilled Veggie Tacos with Chimichurri Sauce from Oh My Veggies
• Ahi Tuna Tacos with Wasabi Cream and Mango Avocado Salsa from This Mom Cooks on a Diet

Nacho Recipes

• Breakfast Nachos from A Grande Life
• Kitchen Sink Nahcos from Mommy Musings
• Baked Pepper Nachos from Pepper Scraps
• Sriracha Shrimp Nachos from The Rebel Chick
• Chicken Enchilada Nacho Bowls from The Night Owl Mama
• Texas Nachos from Frugal Novice

Miscellaneous Mexican Recipes

• 10 Minute Mexican Rice from This Mama Cooks on a Diet
• Mexican Chocolate Chia Seed Pudding from Oh My Veggies
• Tex-Mex Potatoes from The Mom Maven
• Easy Mexican Soup-Chipotle Arro con Pollo from A Cowboy’s Wife
• Layered Mexican Cornbread Salad from Sweet T Makes Three
• Elote Mexican Street Corn from The Mom Maven
• Mexican Chicken and Corn Casserole from Mom Dot
• Enchilada Soup from Our Kids Mom
• Mexican Corn Salad from The Mom Maven
• Taco Seasoning from Courtney’s Sweets

I am sure with more than 30 recipes in this list that you can find a few new ones to add to your meal family’s meal plan, I know I have! I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

My previous Cinco de Mayo recipe roundup.

The post 30+ Mexican Recipes to Crush Your Every Craving appeared first on The Mom Maven.

Overlooking World Showcase Lagoon, the lakeside house or “La Hacienda” is a 250-seat table service restaurant, while La Cantina” is a 150-seat quick service restaurant.

The event started at La Cantina where we were greeted by a lively mariachi band and servers with trays full of food and beverages to sample. We don’t drink alcohol to the endless supply of Margaritas didn’t interest but we did enjoy the fruity agua fresco. We spent about an hour mingling and sampling Mexican delicacies like the Empanadas de Queso, Chiles toreados y chorizitos, Tacos de Camarones, Pedcado a la Talla and Tacos de carne.

My favorites were the Tacos de Camarones (shrimp tacos) pictured above and the Empanadas de Queso which were creamy and cheesy…with a kick. My least favorite was the Tacos de Carne, which were tasy but too dry for my palatte.

We were later led into La Hacienda which is beautifully decorated with a perfect balance of relaxing muted walls and festive accents and lighting fixtures. I love the fact that each room in La Hacienda had a different style of lighting fixture and each was beautiful in its own way.

La Cantina de San Angel, the counter service restaurant, opens daily at 11am and will serve both lunch and dinner. The menu features many traditional favorites including chicken and beef tacos on fresh, handmade corn tortillas, nachos, cheese empanadas, guacamole and chips, with warm churros and Mexican popsicles. La Cantina offers a selection of Margaritas, sodas, agua fresco, jarritos, pink lemonade, water and iced trea to cool you off on a hoy Florida day.

La Hacienda, the table service restaurant, opens daily for dinner at 4pm and accepts Advanced Dining Reservations. The menu features a mixed grill for two with flank steak, chicken, chorizo and vegetables or a seafood version with grouper, shrimp and scallops as well as Tacos de Camarones, Arrachera and more.

Perched on World Showcase Lagoon, the patio of La Cantina is the perfect place to watch Illuminations Reflections of Earth we were able to grab a table and watch the evening’s extravaganza in comfort.

We will definitely return to La Cantina and La Hacienda de San Angel on future trips to Epcot.  I can’t wait to share these traditional Mexican delicacies with the rest of my family.

The post Disney Debuts La Cantina and La Hacienda de San Angel at Epcot appeared first on The Mom Maven.