Baked Chicken Taquitos

recipe courtesy of Mels Kitchen Cafe

*Makes 14-16 taquitos (It is easy to freeze the leftovers in a ziplock and then heat up in the microwave, good for a few months)

4 ounces cream cheese, softened

1/4 cup green salsa

1 tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 tablespoons chopped cilantro, optional

1 green onion, sliced finely

1 Chicken breast cooked and shredded, about 2 cups

1 cup grated monterey jack, cheddar, or pepperjack cheese (use pepperjack if you like a little heat)

fajita size corn or flour tortillas (I buy mine at walmart for $2)

kosher salt

cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then 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.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray (this helps them get crispy) and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in ranch, salsa, sour cream, guacamole.

Healthy Chicken Vegetable Rotini

1 chicken breast cooked, diced
2 T all purpose flour
2 T butter, unsalted
10 oz milk , about 1-1/4 cup
1 pinch pepper
1 t Italian seasoning
1/2 cup parmesan cheese, grated
7 oz Rotini pasta, whole wheat, about 1.5 cups uncooked pasta
2 yellow or orange bell peppers, chopped
1 zucchini, chopped, optional
2 heads, approx. 12 ounces broccoli, chopped

1/2 onion, chopped

Directions

Start heating a pot of water for the pasta. In a frying pan heat 1 tablespoon of oil, (I use olive oil) over medium heat. When pan is preheated add onion, bell pepper, and zucchini if using. Saute for 5-10 minutes until cooked. When cooked leave vegetables in the pan and add 2 tablespoons of butter. When butter has melted add the flour to make a paste.Cook stirring for one minute. Don't let it turn brown. Add milk a little at a time to the mixture and continue to stir until the flour mixture absorbs the milk. Continue adding until all the milk is in the pan. When the sauce starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. During the last minute of the pasta's cooking, add the chopped broccoli to the water. Allow to boil for one minute.

Drain the pasta and broccoli. In a large bowl, combine the pasta and broccoli with the chicken. cover with the sauce.

Suzanne's Note:This was a really quick and easy meal. It would be a great one to make when you have leftover chicken to use.