Crockpot cheesey chicken chili

This was pretty good I liked it and it was so easy prep time was about five min. The next day as I was eating leftovers I thought this would be good as an appetizer too. Enjoy it with corn chips.
Crockpot cheesey chicken chili

1 can black beans
1 can corn, or frozen corn
1 can diced tomatoes with chilis undrained
1 package dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 Cup salsa
1 8 oz package cream cheese
2 chicken breasts (I used 3 breasts)

Drain and rinse black beans. Place chicken at bottom of pot, top with all other ingredients except cream cheese *if using frozen don't add yet add with in the last half hour.Stir together to mix then place cream cheese on top. Cover with lid and cook on low for 6-8 hours (if chicken is frozen) If not frozen 4 hours is better.. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

Baked Chicken Taquitos

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
small corn tortillas or flour

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.

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 are coming 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. Roll and bake. Serve with salsa sour cream or guacamole

Deandra's Chicken Enchiladas

Ok so I have a post for "the best chicken enchiladas" and it is true they are MY favorite. But different people like different things. Before I found the other recipe this was my favorite. I got this recipe from my sister in law Deandra

enchilada sauce

1 T oil
1 1/2 T flour
1/2 T chili powder
1 t cummin
14 oz chicken broth
1 8 oz can of tomato sauce
1/4 t garlic powder

Filling

2 cups shredded cooked chicken
1/2 c green onions
1 C cheese
1/4 cup sour cream
1 4 oz can of green chili's
1/2 C salsa

Heat oil flower and chili powder till pasty. Add the rest and simmer sauce for 10 min

Put a little sauce on bottom of pan assemble enchiladas and top with remaining sauce and cheese.

Chile Lime Tostadas

Ok I am stealing this recipe from my sister in law Callie again :) and she got it from realmomkitchen.com. I really thought it was yummy.

Chile Lime Chicken Tostadas

1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole
Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
Spread warmed refried beans on tostada shells.
Top with hot chicken mixture and any other desired toppings.

Lemon Chicken Tacos

I almost always leave out the cilantro because I never have it on hand. It is still really good with out it.

Ingredients
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
2 tablespoons plus 1 teaspoon lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
8 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1/2 cup salsa
Directions
Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
In a large nonstick skillet, saute onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until no longer pink.
Remove from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon into tortillas; top with lettuce. Fold in half. Serve with salsa. Yield: 4 servings.

The Best Chicken Enchiladas

I have tried a lot of different recipes and this one is awesome. I have made it almost every week for a month. It is a great recipie to try if you don't like slimy enchiladas. My friend Tamber shared this with me. I have actually never tried it with the cilantro I am sure it is good both ways

1 small onion, chopped 1 clove garlic, minced 1 lb. cooked boneless skinless chicken breasts, shredded 1 cup Chunky Salsa, divided 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed 1 Tbsp. chopped cilantro 1 tsp. ground cumin 1 cup Shredded Cheddar & Monterey Jack Cheese, divided 8 flour tortillas (6 inch) Make It!HEAT oven to 350°F.

HEAT large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.

BAKE 15 to 20 min. or until heated through.

Black bean and corn quesidillas

from allrecipies.com

These are realy yummy even my kids will eat them. They are easy and quick to make. I have also added shredded chicken and it was even better. But it takes longer to do that :). They are sweet and spicy and a twist on the regular quesidillas.

Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese, divided

Directions
1.Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2.Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.