Baked Creamy Chicken Taquitos

I love this website! I find myself going there a lot to find fun recipes.
I stumbled across this taquito recipe (because my husband loves mexican food so much) so I thought...might as well give it a try!
It's amazing! The best part.....you can totally freeze it for later! So, all you mommy's to be, or all us lazy people...this right here is a great prepared meal for those times you just don't want to cook!

Recipe:
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, or garlic powder
3 T chopped cilantro (or less if you don't like cilantro, like me)
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas (I like flour tortillas the best)
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 are coming 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.

Crock Pot BBQ Chicken Sandwiches

I made these for dinner last night (first time out with this recipe) and it was AWESOME! The barbecue sauce appears to be the key. So if you try this, make sure and buy good sauce. We used Sweet Baby Ray's.

Ingredients:

1-2 lbs boneless, skinless chicken (I used a couple of packages of the shrink-wrapped thighs that you can get at Costco). Make sure you get all the little bits of fat off the chicken or you'll end up with greasy sauce. Yuck!
1 medium onion, sliced
1 bottle (18 oz-ish) of barbecue sauce
Buns

Method:

1.) Throw everything in the crock pot and turn it on! If you use 1 lb of chicken, you won't need the whole bottle of sauce.

2.) Cook for 8 hours on low.

3.) When you're ready to eat, pull out the chicken and shred it with a fork. Then, plop some on a hamburger bun.

4.) Dinner!

Jiffy Jambalaya

I found this recipe online and then modified it a little.  It is SO yummy.  Plus, whenever I watch "Princess and the Frog", I get inspired to whip this up :-)

INGREDIENTS:


1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons vegetable oil
1 pound chicken breast, diced
1 pound fully cooked andouille sausage, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes,undrained
1/2 cup water
1 tablespoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
3 drops Tabasco (or more, if you like it hot!)
1 1/2 cups uncooked instant rice

DIRECTIONS:

1. In a skillet, saute chicken, onion and green pepper in oil until chicken is mostly cooked and veggies are tender. Stir in the sausage, tomatoes, water, sugar and seasonings. Bring to a boil; add the rice. Cover and cook for 5 minutes or until the rice is tender.

You can also make this with shrimp, if that's your thing.

Serve with some sliced french bread and butter- especially if you make it hot and spicy!