Creamy Salsa Chicken Wraps

2-4 chicken breasts
1 cup chicken broth
1 cup salsa
1 can corn, drained
1 can black beans, drained
1 package taco seasoning

Combine all ingredients in crock pot and cook on low 6-8 hours or on high 3-4 hours.

Just before serving shred chicken and mix back into crock pot.  Then add:
1/2 cup sour cream
1 cup grated cheese

Mix and serve warm on flour tortillas.

This is a recipe I got from a good neighbor.  It is so delicious and easy because it is in the crock pot.  Just be careful because last time I forgot to only add 1 cup of chicken broth and instead dumped the whole can in.  It made it really runny and not as flavorful so make sure you follow the recipe!

Baked Creamy Chicken Taquitos

These are so yummy! I couldn't wait to eat them. They have all my favorite things in them!

1/3 C Cream Cheese
1/4 C salsa verde
1 tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 tbsp chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
2 C grated pepper jack cheese

small corn tortillas
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 salsa verde, 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.

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 tbsp 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 plan in oven and back for 15- 20 minutes or until crisp and the ends start to get golden brown.

This recipe is from OurBestBites.com

Pad Thai

4 cups water
1 package(6-8oz) rice stick noodles
1/3 cup fresh lime juice
1/3 cup water
3 T packed brown sugar
3 T fish sauce or soy sauce
3 T soy sauce
1 T vinegar
3/4 tsp ground red pepper
3 T vegetable oil
3 cloves garlic, finely chopped
1/4 cup finely chopped onion
2 eggs, beaten
12 oz frozen shrimp, thawed (I use 2 chicken breasts, chopped and cooked)
1/4 cup chopped roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced
1/4 cup packed cilantro leaves

In saucepan, heat water to boiling. Remove from heat; add noodles (push down so them get covered). Soak noodles 3-5 minutes, drain and rinse with cold water. In the meantime, stir lime juice, 1/3 cup water, brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 T of oil until well mixed; set aside. In nonstick wok, heat remaining 2 T oil over medium heat. Cook garlic and onion until it starts to brown (1-2 minutes). Add eggs. Cook about 2 minutes, stirring gently until scrambled but still moist. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2-3 minutes. Top with cilantro and garnish with additional peanuts and green onion.

This is such a good recipe for pad thai. We don't make it too often because it makes a huge mess and takes a little bit of work. I love easy and simple but every now and then it is fun to have a nice meal. Enjoy!

Oriental Chicken Wraps

2 chicken breasts, cubed
Terriyaki marinade (recipe below)
1 can mandarin oranges, drained
bag of mixed green salad (or whatever is in the fridge)
Chow Mein noodles
sliced green onions
flour tortillas
Creamy Sesame Dressing (recipe below)

Terriyaki Marinade:
1/4 cup soy sauce
1/4 cup oil
1/2 cup Sprite
1/2 tsp minced garlic

Allow chicken at least one hour to marinate but overnight is best.

Creamy Sesame Dressing:
1 cup mayo
2 T sesame oil (or whatever you have)
2 T lemon juice
1/3 cup sugar
1/2 tsp pepper
5 T milk
*Usually I half this and still have plenty.

Layer tortillas with salad, chicken, oranges, green onions, noodles. Drizzle sauce over the top and then roll up. Super delicious!

I know this may sound like a lot of work because it has multiple recipes but trust me it is so easy and very delicious. Most of the stuff can be made earlier in the day so when it comes time for dinner you just have to cook the chicken and pull things out of the fridge. This is definitely a fall back recipe when I know we are having people over for dinner.

Chinese Chicken Salad

1 head of lettuce
green onion to taste
parsley (optional)
2-3 chicken breasts, cubed and grilled
wontons, fried and cooled

Dressing:
1/2 cup oil
2 cups vinegar
1/2 cup sugar
3 tsp salt
1/4 tsp pepper

*this makes a lot of dressing so I usually half it and still have plenty.

Chop up the lettuce, green onion, chicken and parsley. Mix together in large bowl. Cook wontons and then crumble on top. Most of the time I just serve the dressing on the side so my lettuce doesn't get all soggy. If I am serving for a large group then I just mix the dressing in with everything else.

My SIL made this for us a few summers back and it was so nice on a hot day to eat a cool refreshing salad. I obviously got the recipe and so now we make it every now and then. Sadly it isn't that healthy for you so we don't make it lots but it is still delicious with lots of flavor!

Chicken Enchiladas

12-14 oz can enchilada sauce
1 package of cream cheese
shredded chicken (2-3 large breasts)
tortillas
grated cheese

Melt cream cheese with about half the enchilada sauce.
Boil chicken until done, shred. Mix chicken with cream cheese mixture.
Pour a bit of enchilada sauce on bottom of glass baking dish. Roll mixture into tortillas. Pour rest of sauce on top. Cover with grated cheese. Bake at 350 for about 15 minutes.

This is definitely a family favorite. I've made it several times for both sides of our family and they have all loved it, including the kids! You can't beat that.