Whenever I’ve mentioned that Liam is turning into a rather picky eater, people always suggest that I give him things to dip.  As in, dip things into ketchup or ranch or honey mustard.  Well, he isn’t a big fan of the ranch dressing, save the occasional finger painting, he won’t even try mustard and as far as ketchup goes… he won’t eat anything that has been in contact with it.  Not kidding.  I can’t say I’m all that heart broken over this, but it does rule out any of the “tricks” that are always suggested for getting kids to eat. 
I made this dish with the intent to use it as a dip for Matt and I and then to offer Liam the chips as a side so he could eat it with a spoon.  He was content to eat like this for a while until he noticed I wasn’t using a spoon, but a chip to feed myself.  He asked for a “tate” and was hooked.  Not only was he devouring this meal, I diced the chicken so finely he didn’t even notice it was there (we’re currently on a strike against any meat that isn’t ground beef) and he was so proud of his new skill that he kept showing Daddy how he could take a bite with a chip.  This recipe just found it’s way onto my standby list for menus.  Finally.  Something other than meatloaf for supper.
Dippin’ Chicken Tacos

  • 1 recipe Mexican Rice
  • 1 pint salsa
  • 1/2 half an onion, diced
  • 1 cup shredded chicken (I had cooked my chicken in the crockpot, shredded it and then diced it to be close in size to the rice.)
  • 1 cup shredded cheese
  • 1/2 cup sour cream
  • 1/2 cup vegetable puree (I used squash in mine)
Saute the onion until tender and then add in the chicken to heat through.  Mix the puree and the sour cream together and pour into the pan, reducing the heat if necessary to keep from bubbling.  Add the salsa and the rice and stir until combined.  Pour the mixture into an 8 by 8 baking dish and top with the shredded cheese.  Bake at 350 for 20-30 minutes, depending on how dark you like your cheese to be.  Serve as a dip with small tortilla chips.

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