Creamy Chicken Taquitos

Via: Our Best Bites

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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
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
10-12 small corn tortillas

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.

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 and freeze 2hrs, or until they hold their shape, then throw in a freezer bag!

Cooking Instructions:
Bake at 350 for 20 minutes, or until tortilla is browned.

The Verdict

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Chicken Enchiladas

Via: Dreaming of Poultry

2 T Butter
Small chopped Onion
2 cloves Garlic, minced
1/4 cup Olives, sliced
10.5 oz can Cream of Chicken Soup
1 cup Sour Cream
4.5oz Can Green Chilies
1 1/2 c. Cooked Chicken, shredded
1 1/2 c. Mozzarella Cheese, shredded
1/4 c. Milk
10 Tortillas

In a medium sauce pan, sauté onion and garlic in butter. Add 1/4 cup olives, soup, 1/2 cup sour cream, and green chilies; mix well. Reserve 3/4 cup sauce and set aside. To remaining sauce add chicken and 1/2 cup cheese. In a small bowl, combine reserved sauce with remaining sour cream and milk; mix well. Spread 1/2 cup sauce over the bottom of freezer pan. Place 1/4 cup chicken mixture in each tortilla and roll.  Place seam side down in freezer pan. Spoon remaining sauce over filled tortillas, covering completely. Freeze.
To serve; thaw, bake at 350 for 25 minutes. Sprinkle with 1 cup of cheese and return to oven until cheese melts.

Slow Cooked Beef Fajitas

Via: Ring Around the Rosies

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In the bag (Split between 2)
2 lb beef round steak cut into strips (across the grain)
2 8 oz cans diced tomatoes w/ chiles
1 large onion or 2 small
1 green pepper, cut into strips
1 red pepper, cut into strips
2 tsp cilantro
2 cloves garlic, minced
2 tsp chili powder
2 tsp cumin
salt and pepper to taste
1 jalapeno chopped (optional, obviously not a good toddler choice)

Instructions for Container: Cook on low 8 hours or high 4, Scoop with slotted spoon onto corn (or flour) tortillas. Garnish with sour cream, avocado, shredded cheese, pico de galo, etc.

The Verdict

Cilantro Lime Chicken w/Black Beans and Corn

Via: Ring Around the Rosies

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In the Bag(Split between 2)
4-6 chicken breasts
3 Tbs olive oil
2 limes, juiced
2 cups cilantro
1 large bag of frozen corn (or two smaller bags)
4 minced garlic cloves
1 finely chopped red onion
2 cans of black beans, rinsed
2 tsp cumin or chipotle powder
salt/pepper to taste

Instructions for Bag
Cook on low 8 hours or high 4 hours, serve with hot tortillas or tortilla chips. Dress with sour cream, guacamole, and/or cheese

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