baked creamy chicken taquitos

Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa, sour cream, or guacamole.

chicken fajita bake

from good things utah

4 chicken breasts
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large onion, thinly sliced
8 – eight inch flour tortillas
4 Tablespoons McCormick Mesquite Grilling Mates Seasoning
2 Tablespoons soy sauce
2 Tablespoons real butter
1 lb. Shredded Monterey Jack cheese (divided)
1 can Campbell’s Cheddar Cheese Soup
2 cups salsa
sour cream
avocados
fresh jalapeno slices

Place chicken in a large zip lock baggie with mesquite seasoning and let marinate for 2 hours, no more than 4. Grill or fry chicken until cooked through. (Sometimes I just cook them in the crock pot with some water and the grill seasoning.) Slice thinly and set aside. Sauté peppers and onions in butter until tender. Add soy sauce and sauté a minute more In a medium bowl, mix together cheddar cheese soup and salsa. Pour 1 cup of the mixture in a 9x13 pan, spreading evenly. Roll equal amounts of chicken, Monterey Jack cheese, peppers and onions in the 8 tortillas and place in the baking dish. Pour over the remaining soup/salsa mixture and top with remaining Monterey Jack cheese. Bake at 350 covered with foil for 30 minutes and uncovered for 10 or until bubbly and cheese is melted. Serve with sour cream, avocado slices and jalapenos if desired.

breakfast burritos

we have a hard time with leftovers at our house. no one wants to eat them, but i feel bad when food goes to waste. the other night i made some tasty street chicken tacos. we had quite a bit of
tortillas, rice and beans left over so i had to come up with a good use for them. these breakfast burritos are quite delish and are a great way to start the day out with some protein. i may just keep rice and beans in the fridge from now on.

breakfast burritos
-serves 1

2 - 5-6" corn tortillas
1 egg, scrambled
4 tablespoons cooked black beans
4 tablespoons cooked rice
2 tablespoons salsa
2 tablespoons sour cream or plain yogurt

warm the tortillas on both sides in a hot, dry pan. warm up the rice and beans for a few seconds in the microwave. divide the egg, beans, rice, salsa, and sour cream evenly between the two tortillas. roll them up (if you can) and enjoy.

street chicken tacos

from good things utah

okay, so the online directions are pretty bad. they don't give much detail, so i am going to explain what i do. if you used the giant chicken breasts (like from costco) the full recipe can serve up to 12 people.

4-6 boneless chicken breasts – trimmed
1 large can green enchilada sauce, bigger than the one in the picture
2 cans el pato (found at the grocery store by the enchilada sauce)
1⁄2 cup cilantro (or desired amount for garnish)
1 sweet onion – diced
1 1⁄2 cup brown sugar
corn or flour tortillas ( i like the 6 inch corn tortillas)
cheese
shredded lettuce, optional
sour cream, optional

simmer chicken for 30 min. (i actually put the chicken breasts in a crock pot, fill with water and cook on low for 4-5 hours or until it is cooked through and falls apart. drain the water.) shred the chicken. combine the green chili sauce, el pato, onion, and brown sugar in the crock pot and get it warming up. place shredded chicken in the sauce and cook on low heat for 3-4 hours.

rice *this makes a ton so you might want to cut it in half or fourths unless you are making it for a crowd*

2 cups white or wheat rice
4 cups water (i use chicken broth)
1⁄2 onion diced
4 tablespoons butter
1 tablespoon minced garlic
1 can black beans, drained and rinsed
season salt (i like to use 1 teaspoon ground cumin and a few shakes of the season salt)

combine rice, butter, onion and garlic and sauté on med heat till onions have softened. add the water (or broth) with the spices, and allow the rice to come to a boil. simmer on low until all liquid is absorbed. mix the black beans in with the rice.

how i assemble the tacos:

heat a nonstick skillet on medium high heat. put a few tortillas in the pan and heat for 30-60 seconds on each side to soften them. on the warmed tortillas, spoon some of the chicken, rice and beans, cheese, lettuce, and sour cream. fold in half if using the 6", or do the burrito wrap if using a large tortilla.