Chicken Taco Filling / Baked Creamy Chicken Taquitos

This easy recipe only takes 5 minutes to prepare, and it is so versatile!

4 T taco seasoning
1 cup chicken broth
1 lb boneless skiness chicken breasts

Dissolve taco seasoning into chicken broth.  Place chicken breasts in crockpot and pour broth over.  Cover and cook on low for 6-8 hours.  With two forks, shred the chicken meat into bite-size pieces.  Place shredded meat in freezer bags with the juices, or use immediately in tacos, burritos, nachos, salads, or in the following recipe for Baked Creamy Chicken Taquitos from OurBestBites.com.

3 oz cream cheese
1/4 cup green salsa
1 T lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 T chopped cilantro
2 T sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small tortillas (corn or flour)
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 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder.  Stir to combine and add cilantro and green onions.  Add chicken and cheese and combine well.  You can prepare 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 towels.  Usually 20-30 seconds will do it.  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 up as tight as you can.  Place seam side down on the baking sheet.  Lay all 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 salt on top.

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

Serve with salsa, sour cream, and guacamole.  Makes 12-16.

Tomatillo Guacamole

4 tomatillos
1/2 cup chopped cilantro
1/2 cup chopped onion
1 jalapeno
2 chopped avocados
1 tsp salt

Boil tomatillos for 5 minutes. Meanwhile, puree cilantro, onion, jalapeno, and a splash of tomatillo cooking water in a blender. Could probably substitue a little lime juice for the cooking water. Drain tomatillos and add to blender with avocados and salt. Blend and serve with tortilla chips or as a garnish for just about any Mexican entree. Couldn't be easier!

Blue & Yellow Muffins

6 Tbl unsalted butter
1/2 cup finely diced red onion
4 finely chopped garlic cloves
1 1/2 c milk
4 eggs
2 Tbl honey
1/2 c finely diced red bell pepper
2 jalapeno finely chopped
1/2 cup fresh or frozen corn
2 Tbl finely chopped cilantro
1 cup blue cornmeal
1 cup yellow cornmeal
1 1/3 cup flour
1 Tlb baking powder
1/2 tsp baking soda
4 tsp kosher salt

1. Spray a muffin tin with cooking spray and preheat oven to 400.
2. In a small pan melt butter, add onion and cook until soft. Add garlic and cook for 30 sec. Remove from heat and let cool slightly. Divide mixture evenly between 2 bowls.
3. In another bowl whisk together the milk, eggs, honey red pepper jalapenos, corn and cilantro. Pour mixture into a measuring cup and add half of the mixture to each of the large bowls with the onion mixture.
4. Put the blue cornmeal and yellow cornmeal in 2 separate bowls. To each bowl add 2/3 cup flour, 1 1/2 tsp baking pwd, 1/4 tsp baking soda and 2 tsp salt. Mix each cornmeal mixture into a bowl with the liquid mixture.
5. Pour an equal amount of each batter side by side into each muffin cup and bake for 16 minutes. Let the muffins cool in the pan for 5 min and then remove to a cooling rack. The batters can be made up to 1 day in advance and refrigerated. Makes 18 muffins

Kelli's Guacamole

This is how I learned to make guacamole in Puerto Vallarta, Mexico.

Add to bowl:

1/4 white onion, chopped very fine
1 roma tomato, take out middle with seeds, and chop flesh very fine
1 serrano pepper, unless you like your guacamole really hot, take out seeds and chop flesh very fine.
1 TBSP chopped cilantro
3 avocados
Juice of one lime

Mash together and serve.

This particular picture is a triple batch.

Creamy White Chili

Saute the following ingredients:
1 lb chicken breast cut in cubes
1 med onion chopped
1 1/2 tsp garlic pwd.
1 Tbl oil
1 can diced green chiles
1 14 oz can chicken broth
1 15 oz cans great northern beans, rinsed and drained

Add following ingredients to sauted mixture and simmer for 30 min.
1 tsp cumin
1/2 tsp oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream

The first time I tried this recipe I left out the cumin and didn't like chili. It needs the cumin!!

Mexican Rice

I got this recipe from the Mis Amores relatives

In a blender:
1/2 tomato
1/4 cup tomato sauce + little bit more
1 clove garlic
2 T caldo de pollo (mexican chicken bouillon - it is by chicken bouillon or is mexican isle)
1/2 cup chopped onion
1/2 cup water
1 tsp salt

In a sauce pan put 1 1/2 cup rice. Pour enough oil to coat rice maybe 1/4 cup oil. The restrauant uses enough oil to cover rice. Heat until rice browns. Add blender mixture and 3 cups water. Boil. Turn down to low, check and stir. Add Daldo de pollo and water if it needs more liquid.