Bajio Chicken Chile Salad-YUM!

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings. Serve with Costa Vida Cilantro Ranch.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Sour Cream Burritos

3 or 4 chopped green onions
1 1/2 cup sour cream
1 1/2 cup cottage cheese
4 oz. can diced green chilies
grated jack and cheddar cheese
flour tortillas

Mix first four ingredients. Fill tortillas. Roll. Cover with cheese. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Monkey Bread

Monkey Bread
■3 cans Buttermilk Biscuits (the Non-flaky Ones)
■1 cup Sugar
■2 teaspoons (to 3 Teaspoons) Cinnamon
■2 sticks Butter
■½ cups Brown Sugar
Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

My Picky Interpretation
3 oz cream cheese
1/4 cup green enchilada sauce
1/2 tsp onion powder
1/4 tsp granulated garlic
2 cups shredded cooked chicken
1 cup cheese
Tortillas
Cooking Spray
Salt

Recipe by OurBestBites.com
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
about 16 small corn or flour tortillas (we liked flour better)
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.

The corn tortillas are harder to roll without cracking. For the corn tortillas: 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. Makes around 16 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.

Simple Sesame Noodles
These are my favorite! The sauce kinda tastes like chinese chicken salad. Yum! Pioneer woman puts green onions on hers. I put chicken, edamame, and sesame seeds! Next time I think I will toast some sliced almonds, too!

Ingredients
■12 ounces, fluid Thin Noodles, Cooked And Drained
■¼ cups Soy Sauce
■2 Tablespoons Sugar
■4 cloves Garlic, Minced
■2 Tablespoons Rice Vinegar
■3 Tablespoons Pure Sesame Oil
■½ teaspoons Hot Chili Oil
■4 Tablespoons Canola Oil
■2 Tablespoons Hot Water
■4 whole Green Onions, Sliced Thin

Preparation Instructions
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!