Baked Creamy Chicken Taquitos

Printable Recipe

Yield: 12 taquitos

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, chill the taquitos on the baking sheet in the fridge. Once completely cooled, wrap each taquito individually with plastic wrap. Place in a labeled freezer bag and freeze. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Time: 45 minutes

Yield: 6 servings

3 large chicken breasts

5 C corn flakes

3/4 C flour

1/2 t salt

1/2 C milk

6 T olive oil

1 12 oz package bowtie noodles (farfalle)

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)

2 cans cream of chicken soup

1 C chicken broth

1/2 C milk

fresh parsley, chopped (optional)

1. In a small food processor crush the corn flakes into crumbs.

2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.

3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you.

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.

Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who.

5. Take a pair of sharp kitchen scissors and cut each breast in half.

6. Dredge the chicken in the flour. Be sure it gets covered on both sides.

Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.

7. Start cooking your pasta.

8. Remove the chicken from the freezer and dredge each piece in the milk......

.....and then immediately into the corn flake crumbs. Again, be sure both sides are covered well.

9. Add the olive oil to a hot skillet.

10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....

....or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.

11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.

12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.

13. Into the same pan pour your broth.

Philly Cooking Creme,

Cream of Chicken,

and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.

14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

Enjoy!

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Chicken Bacon Pasta

I've had this recipe on my to make list for a long time. I can't believe I waited so long to try it; it was fantastic! I did make a couple of changes to the recipe - I added chicken and cut the pasta in half (or doubled the sauce, if you will). I really think both changes made the dish.

This recipes uses raw eggs. Don't worry though - the eggs are cooked when you add the hot pasta and pasta water. I thought this sounded a little like a carbonara. I've never made Spaghetti Carbonara, but I've added it to the list after enjoying this dish.

Chicken Bacon Pasta
inspired by Tasty Kitchen
(Printable Recipe)


1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)


Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce. Top with grilled chicken.

Chicken Enchilada Soup

It is so tasty and takes a whole 30 minutes to make. Top with crushed tortilla chips, and this soup is sure to please the whole family! If there is a Trader Joes close by, I highly recommed the Flax Seed and Soy Tortilla Chips. They taste even better than normal tortilla chips and are packed with protein and fiber. Even my little ones eat em up! Enjoy.

Chicken Enchilada Soup

2 Tbsp extra virgin olive oil
1 medium onion finely chopped
2 14.5oz cans chicken broth
1 28oz can mild green enchilada Sauce
½ tsp cumin
½ tsp roasted garlic seasoning
1 4oz can diced green chilies
2 14oz cans diced tomatoes undrained
8oz sour cream
2 Cups shredded cheddar cheese
4 large boneless skinless chicken breasts cooked and cubed
1 Bag Tortilla Chips

Place oil in 5qt dutch oven over medium high heat. Place onions into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, green chilies and tomatoes. Stir and bring to a boil. Reduce heat to low then add sour cream, cheese, and chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.
Top each soup bowl with a handful of crushed tortilla chips. Enjoy!

Grilled Chicken Tostadas

Pile grilled chicken, feta cheese, refried beans, and homemade slaw on top of a crunchy tortilla shell for a simple dinner that's ready in a hurry.

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon fresh lime juice
• 1 tablespoon 40% less-sodium taco seasoning (such as Old El Paso)
• 1/2 teaspoon sugar
• Cooking spray
• 6 (8-inch) flour tortillas
• 6 cups packaged coleslaw
• 1 (7-ounce) can green salsa
• 4 cups chopped tomato
• 1/4 cup sliced ripe olives, chopped
• 1 1/4 cups fat-free refried beans
• 1/2 cup (2 ounces) crumbled feta cheese
• 6 tablespoons reduced-fat sour cream
• 1/4 cup fresh cilantro leaves
• 1/4 cup unsalted pumpkinseed kernels, toasted (optional)

Preparation

• Prepare grill, or heat a grill pan over medium-high heat.
• Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
• Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
• Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.

Blue Buffalo

Actually it doesn't really look that pretty, but it's pretty dang delicious. Here's what I used!

Ingredients

-4 thick slices of french bread
-2 pads of real salted butter
-1 tbs blue cheese salad dressing
-3 tbs organic cream cheese
-2 tbs crumbled blue cheese
-1 tbs shredded cheddar
-1/2 cup cooked shredded organic chicken breast
-1.5 tbs Frank's hot sauce




Once you've got everything out, combine all the cheeses into a small bowl.

Stir together until you get a smooth consistency. It should look something like this.

Now combine your finely chopped chicken with Frank's hot sauce and stir.

Ok, now you're ready to begin! Smear on a little over a tablespoon of the mixture onto each slice of bread (or however much you want!).

Then divide half the chicken on top of each piece of the smeared bread.

Now smear the other slices of bread with cheese and put the top on the sammie.

Gently apply 1 pad of butter to the top of the grilled cheese and place it butter side down in your pan.

Once they're in the pan, turn the heat to high and butter the other side of the bread.

This cheese mixture will melt really quick, so make sure to check the brownness

of each grilled cheese about every thirty seconds or so. It'll probably take about

a minute and a half once the pans hot and you'll want to take it off when it looks

like this on both sides.

You'll want to serve these immediately because they're super delicious when they're

all gooey and hot.

If you like it spicier, you can totes add some more hot sauce or even a tbs of sriracha.

Also, be warned, this is really rich so serve along side some celery to even it out! YUM!