Baked Creamy Chicken Taquitos

Brought to you by Our Best Bites, one of my new favorite websites. HERE is a link with step-by-step instructions and pretty pictures. ♥

I have been hearing about these taquitos for awhile now, but just made them tonight. I did have to make a couple substitutions, but they still turned out awesome. Next time I'm definitely making the dressing that goes with them.

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 pepper jack 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.

And from Our Best Bites -

Dip 'em in salsa, sour cream, guacamole, or this dressing.Wanna make it a meal? Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.

Fiesta Ravioli

I got THIS recipe from Sisters Cafe.


Picture courtesy of Sisters Cafe

This was {surprisingly} good. I was skeptical at first, because of the frozen ravioli, but trust me. And Mike loved it too!

1 pkg (25 oz) frozen beef ravioli
1 can (10 oz) enchilada sauce*
1 jar (8 oz) salsa
2 c, shredded Cheddar-Monterey Jack cheese
1 can (2 oz) sliced black olives, drained (optional)
Sour cream and lettuce for garnish

*We happened to have some leftover green enchilada sauce mixture, leftover from a mishap Mike had with THIS recipe, so that's what we used. I'm not a huge red sauce fan, so I think we'll always use the green sauce. It's awesome though!

Cook ravioli according to package directions.
Meanwhile, in a large skillet combine enchilada sauce and salsa. Cook and stir over medium heat until heated through.
Drain ravioli, add to sauce and gently stir to coat.
Top with cheese (and olives, if desired).
Cover and cook over low heat for 3-4 minutes or until cheese is melted.
Bring to the table and enjoy with lettuce and sour cream.

Approx. 6 servings

Black Bean Chili

Picture courtesy of Pass The Beans Please

I was browsing through recipes on Sisters Cafe and saw this recipe in one of the comments. I tried it last week and it was awesome.

1/4 c. oil
1 medium onion, chopped
2 bell peppers, diced (use red & green)
1.5 T minced garlic
2 T paprika
1/2 t cayenne
1/3 t salt
1 fresh jalapeno pepper, very finely chopped*
1 T cumin seed
1 T dried leaf oregano
2 c. cooked black beans
1.5 c. canned chopped tomatoes in puree**

Heat oil in large saucepan.
Add onion, bell peppers, garlic, paprika, cayenne, salt, and jalapeno peppers. Saute until onions are soft.
Add cumin, oregano, beans, and tomatoes.
Bring to a boil, reduce heat, cover and cook slowly for an hour.

* - I used 1/2 a jalapeno pepper, and it was PLENTY spicy.
** - The recipe on Pass The Beans Please said they used Rotel with green chilies, so I did that. One can of that to every two cans of black beans.

We ate this over tortilla chips and added cheese and sour cream to it. Mike was a crybaby and added ground beef to his - I guess the thought of having a meatless chili was just too much for him. You can also serve over rice.

Honey Lime Enchiladas

I made these for Mike's birthday dinner last night. I couldn't believe how good they tasted. I got it from HERE, on the website that I love so much.

Ingredients:

1.5 lbs pork or chicken, cooked and shredded
2-3 (10 oz) cans green enchilada sauce
1 bag mozzarella cheese, shredded
1 bag cheddar cheese, shredded
Flour tortillas

Sauce:

1/3 c Honey
1/4 c Lime juice
1 tbsp Chili powder
1/2 tsp Garlic powder

1. Mix together all sauce ingredients and then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
2. Lightly spray 2 pans with non-stick baking spray. I used two 9x13 pans, but may vary with how thick you stuff your enchiladas.
3. Pour green enchilada sauce into pans to coat the entire bottom.
4. Mix together equal parts of cheeses
5. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
6. Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy!
7. Bake uncovered at 350 degrees for 30 minutes.

The recipe says to then turn on broiler and place enchiladas nearer to the top of oven, and then let it broil until cheese is slightly brown and crispy. I didn't do that this time, but next time I will.
I served them with homemade guacamole & 7-layer dip. I also offered tomatoes / onions / salsa for those that wanted it.

These were a hit - TRY THEM!!! ;)

Taco Soup

I got this recipe from my MIL. It's super easy and so good!

Ingredients:

1-1.5 lb of hamburger
2 packets of taco seasoning
1 small onion chopped
1 can of corn
2 cans of kidney beans
1 can of black beans
2 cups of salsa
1 large can of vegetarian veggie soup (aka-veg. beef soup minus the beef)
Tortilla chips
Shredded cheese

In large pot brown your hamburger with your onions, drain fat. Next add soup, along with one soup can of water. Next add kidney beans, black beans, and corn-DO NOT DRAIN any of them, just add straight from can. Next add in salsa and mix all together. Last add taco seasoning and stir into soup.I used about 1 1/2 packets of taco seasoning and it was perfect, you can adjust to your liking. I put on medium heat for about half hour stirring occasionally. Last top off with crushed tortilla chips and cheese.

It makes a lot!!

Easy Chile Verde Burritos

Submitted by: Val H.

5-6 pork chops
1 can chopped green chilies
3 cans old El Paso Green chile sauce
tortillas

Cook pork chops in crock pot covered in sauce and chilies for 2 and 1/2 hours on high or 4 hours on low. When meat is cooked and tender shred the meat with a fork and return to crock pot in green chile sauce. Spoon meat onto tortillas roll and cover in sauce then smother with cheese. Microwave for about 45 seconds to melt the cheese on the tortillas.

Lime Chicken Soft Tacos

Lime Chicken Soft Tacos

1 ½ lbs. chicken breasts, cubed 2 cloves garlic, minced
2 Tbsp. red wine vinegar 1 tsp. dried oregano
½ lime, juiced 10 (6") tortillas
1 tsp. white sugar 1 tomato, diced
½ tsp. salt monterey jack cheese
¼ c. shredded lettuce ½ tsp. pepper
salsa 2 green onion stalks, chopped

Sauté chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm and turn over to heat the other side. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese, and salsa

Beef Enchiladas

This is my Mom's recipe. I love it!

1 1/2 lb hamburger
medium chopped onion
1 can bean and bacon soup
1 can tomato sauce
1 packet taco seasoning mix
1/2 teaspoon garlic
1 package corn tortillas
cheese

Dip warmed corn tortillas in enchilada sauce. Combine browned hamburger with onion. bean and bacon soup, garlic and taco packet. Put meat mixture in tortilla and roll. Place in 9x13 pan. Sprinkle with cheese. Cover with foil and bake for 1/2 hour at 350 degrees.

Tingey Homemade Salsa

1 large can whole peeled tomatoes (28 oz.)
1 jalapeno diced
3-4 green onions minced
1 lemon for juice
cilantro-peel leaved off stems
30 shakes of salt

Put in your blender to mix all ingredients. Let chill in fridge. Delicious!

Bean Dip Burritos

I kinda made this recipe up because, well, I just did.

• Take a can of bean dip (or refried beans) & rotel (the diced kind with green peppers).
• Mix together so it's not all dry and nasty. In my opinion, the more rotel, the better!
• Spread down the middle of a tortilla shell.
• Add shredded cheese to top of mixture before rolling tortilla up.
• Spray PAM in glass baking dish.
• Slice cheese over the top. 30 minutes @ 350*. When done they will be light brown and crispy on top.
• Add tomato, avocado & green onion (Mike doesn't do the avocado or green onion so he has sour cream instead).
• Serve with queso & chips or spanish rice or both!

*Note: If your tortillas are dry, they won't roll up very easily and things can get pretty messy. It also helps if you do a fold at the bottom of the burrito so your goodies don't leak out. :o)

*Images for burritos: