Chicken Taquitos

Chicken Taquitos

These are so yummy. Even better the next day!

8 oz. cream cheese
1/4 cup green salsa
1 TBS. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic ( I used garlic powder)
3 TBS. chopped cilantro
2 TBS. sliced green onions, optional

2 cups shredded cooked chicken
1 cup grated pepper jack cheese

small flour tortillas
kosher salt (I used sea salt)
cooking spray

Heat oven to 425*. Line cookie sheet with foil and spray with cooking spray.

Heat cream cheese in 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 garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

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

Roll up as tight as you can.

Place seam down on the baking sheet. Lay all of the taquitos on the Cookie sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle salt on top.

Bake 15-20 min or until the ends start to get golden brown.

Serve plain or dip in sour cream or guacamole.

Johnny Carinos Bow Tie Pasta

I Made this for our R.S. birthday dinner, it was a hit!

Combine the following in a slow cooker:
• 6 skinless, boneless chicken breasts
• 1 jar four cheese alfredo sauce
• 1 can cream of chicken soup
• 1 can chicken broth
• 1 pkg. Real Bacon Pieces
• 1 pkg. fresh sliced mushrooms (opt.)
• 1/2 pkg. of dry Italian Dressing Mix
• 1 cup swiss cheese, cubed
• 1/4 stick of butter, melted
• Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta

Easy Chicken Enchiladas for 2 (or 4)

2 cups cooked, shredded chicken- I like boneless skinless chicken thighs but rotisserie works great too.
2 cups shredded mexican cheese
2 10 oz. cans red enchilada sauce (I used 1 mild, 1 medium)
1 4 oz. can diced green chilies
1 cup sliced olives (optional)
4 flour tortillas

Preheat oven to 375. Grease a 8 x8 baking pan with olive oil or cooking spray.
Mix chicken with 1 cup of cheese, 3/4 can enchilada sauce, green chilies and 1/2 cup olices. Divide chicken mixture onto 4 tortillas and roll each. place in pan with seam side down. Cover enchiladas with the other can of enchilada sauce and the rest of the previous can if you love sauce like I do.Cover with another cup of cheese and remaining olives. Bake on middle rack of oven for an hour.

Chicken lime lettuce wrap

Chicken Lime Lettuce Wrap:

recipe from six sister's stuff

1 ½ lbs. boneless, skinless chicken breasts, cut into chunks or strips
¼ c. red wine vinegar
1 lime, juiced
2 t. sugar
1 t. salt
1 t. ground black pepper
2 green onions, minced
2 cloves garlic, minced
½ cup fresh cilantro, chopped (more or less to taste)
Large pieces of lettuce (or tortillas)

Sauté chicken over medium high heat until browned.  Add vinegar, lime juice, sugar, salt, pepper, green onion, and garlic.  Simmer 10 minutes or until chicken is cooked thoroughly.  Add cilantro and
simmer for an additional 30 seconds.  Serve on large pieces of lettuce or warmed tortillas with desired toppings.

we also added tomatoe, cheese, cucumber, and a little ranch to ours.   They were really yummy!

Chicken and Black Bean Quesadillas with Creamy Chipotle Dip

Chicken and Black Bean Quesadillas

www.jamiecooksitup.blogspot.com Time: 20 minutes hands on + 4-5 hours crock pot cooking Yield: 8-10 Quesadillas Recipe from Jamie Cooks It Up!   4 large chicken breasts 1 1/2 C water 1 T canola oil 1 envelope Fajita Seasoning Packet 1 can black beans 1 C corn 1-2 C Cheddar Cheese 8-10 flour tortillas 1. Place your chicken breasts inside a crock pot that has been sprayed with cooking spray. 2. Mix the water, oil and the Fajita Mix. Pour it over the top of the chicken. Cover with the lid and cook for 4 hours on high. 3. When the chicken is cooked through remove it from the crock, placing it on a plate. Shred it up with a fork. 4. Put it back in the juices of the crock pot and let it simmer for 1 more hour. 5. Heat up a skillet. Spray it with cooking spray (or butter it....depending on how closely you are counting calories). Lay a tortilla out on the skillet. Cover just half of the tortilla with some chicken, black beans, corn and cheese. Cover the yummy filling up with the other half of the tortilla. Heat until the cheese has started to melt. Flip it over and to let the other side of the tortilla get crispy, and to melt the cheese fully. Creamy Chipotle Dip Time: 5 minutes Yield: 1 cup Recipe from Jamie Cooks It Up! 1/3 C Chipotle Mayo 1/3 C Miracle Whip Salad Dressing 1/3 C Sour Cream 2 T sugar 1 T lime juice 2 T cilantro, chopped fine dash salt 1. Combine all ingredients in a small bowl. The end. Fastest dipping sauce this side of  The Biggest Loser.

Chick-fil-A Bites with Honey Mustard Dipping Sauce

This is seriously the yummiest chicken recipe that my whole family will eat. They sound a little weird with the pickle juice and all but the girl who recommended it to me is a fabulous cook and I trust that anything she gives me is going to be good. These seriously do not disappoint! We've made them twice now and I would recommend letting them marinate at least 2 hours. I tried to cheat by only letting them marinate an hour tonight and while still good, they didn't soak up as much flavor. 
I also loved the tip to check the heat of the oil. I used Canola but I'm sure peanut would be better. Enjoy!

From http://www.mynameissnickerdoodle.com
Directions:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)
Honey Mustard Dipping Sauce: (I haven't made this yet but I'm sure it's good)
1/2 cup plain greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey
Directions:

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.