Chicken Enchilada Puffs

** Recipe from Six Sisters' Stuff **

* 15 white frozen Rhodes rolls (thawed)
* 1 c. of Mexican blend shredded cheese
* 1 c. cooked chicken (diced or shredded)
* 1 can of enchilada sauce
* 1 jar of your favorite salsa
* 1/4 c. Mexican shredded cheese for sprinkling

Thaw rolls until they are no longer frozen (don't let rolls rise, only thaw them).  Heat oven to 350 and spray with non-stick spray.  Flatten out rolls and add a spoonful of salsa, a spoonful of enchilada sauce,  2 Tbl. of cooked chicken, and about 1 Tbl. of cheese.  Fold dough closed and pinch to secure food inside.  Place Puffs in a line on the sprayed cookie sheet; cover each puff with the rest of the enchilada sauce.  Add more cheese on top of puffs if desired.  Bake 15 - 20 min, or until the puffs are browned on top.  Serve with sour cream and salsa.

Copycat Taco Bell Mexican Pizzas

** Recipe from Cheerful Madhouse **

* 1 lb. ground beef
* 3 Tbl. taco seasoning 
* 1/4 c. water
* vegetable oil, for frying
* 12 flour tortillas
* 16 oz. can refried beans
* 3/4 c. salsa
* 1 large tomato, diced
* 1 1/2 c. taco cheese
* 1/2 c. green onion, diced

Heat oven to 400. Brown ground beef in skillet over medium-high until no longer pink, drain. Add taco seasoning and water, bring to a boil. Reduce heat to low and simmer 3-5 min.  Heat vegetable oil in large pot over med-high until it sizzles when a droplet of water is added. Fry tortillas, one at a time, for 30 sec. on each side, then drain on a paper-towel lined plate, keeping them as flat as possible.
On baking sheets, spread 6 tortillas with 2-3 Tbl. of beans, then top with 1/4 c. beef. Cover each with another tortilla. Spread each top with 2 Tbl. of salsa and 2 tablespoons of diced tomato. Sprinkle with taco cheese and green onion. Bake for 6-8 min. and serve with taco sauce and sour cream.

Chicken & Black Bean Green Enchilada Rice Bake

** Recipe from Picky Palate **

* 2 c. white long grain rice
* 2 1/2 c. cooked, shredded chicken breast
* 1 - 15 oz. can mild green enchilada sauce (GF if desired)
* 1 - 4 oz. can sliced black olives
* 1 - 15 oz. can diced tomatoes
* 1/2 c. sour cream
* 1 tsp. kosher salt
* 1/2 tsp. freshly ground black pepper
* 1 tsp. roasted ground cumin
* 1 - 15 oz. can black beans, drained & rinsed
* 2 c. shredded cheddar cheese

Heat oven to 350 and spray a 9×13" baking dish with non-stick cooking spray.  Cook rice according to package directions.  Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30-35 minutes, until cheese is melted & rice is hot.

Crock Pot Baja Pork Tacos

** Recipe from Chef in Training **

* 1 (3 lb.) boneless pork sirloin roast
* 5 (4 oz.) cans chopped green chilies
* 2 Tbl. reduced-sodium taco seasoning (GF if desired)
* 1 Tbl. ground cumin
* 24 corn tortillas
* 3 c. shredded lettuce
* 1 1/2 c. shredded cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine chilies, taco seasoning, and cumin; pour over pork. Cover & cook on low for 8-10 hrs. or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to slow cooker & heat through. Spoon 1/4 c. onto each tortilla; top each with lettuce & cheese.

Slow Cooker Carnitas

** Recipe from A Year of Slow Cooking **

* 2 pounds pork shoulder (could use chuck roast)
* 1/2 cup freshly squeezed orange juice (about 1 large orange)
* 1/4 cup freshly squeezed lime juice (about 1 large lime)
* 7 cloves garlic (whole intact)
* 1/2 tablespoon kosher salt
* 1 tablespoon cumin
* 1/2 cup beef broth (GF if desired)
* corn tortillas
* desired toppings: i.e. sour cream, salsa, sliced avocado, etc.

Use a 6 quart slow cooker. In a small bowl, combine salt & cumin. Rub mixture all over  pork, then place into slow cooker. Add whole garlic cloves. Squeeze on citrus, and pour beef broth evenly over top.  Cook on low for 8-10 hrs, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hrs, remove and cut into chunks, then return to crock & flip to high for about an hour or two.  Shred meat fully and serve on warmed corn tortillas with desired toppings.

Chicken Taco Cornbread w/ Ranchero Cilantro Drizzle

** Recipe from Picky Palate **

Dressing:
* 1/2 c. ranch dressing
* 1/2 c. salsa verde
* 1 c. tightly packed cilantro leaves
Filling:
* 2 Tbl. extra virgin olive oil
* 1/2 c. finely chopped onion
*  1/4 c. finely chopped red bell pepper
* 1  Tbl. finely chopped jalapeno pepper
* 2 c. shredded rotisserie chicken
* 3 Tbl. finely chopped cilantro leaves
* 1/2  tsp. salt
* 1/2 tsp. ground cumin
* 1/4  tsp. black pepper
* 1 (14 1/2 oz.) can diced tomatoes with green chilies
* 1  large egg
 Crust:
* 1 (7 oz.) package sweet yellow cornbread mix (use GF if desired)
* 1/2 c. milk
* 3/4 c. crushed corn tortilla chips
Toppings:
* 1/2 c. shredded mozzarella cheese
* 1/2 c. shredded Cheddar cheese
* 3 c. shredded romaine lettuce
* 1 c. chopped tomatoes

HEAT oven to 400. Combine ranch dressing, salsa & 1 c. cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.  HEAT olive oil in 10" cast iron skillet over med. heat. Add onion, bell pepper & jalapeno; cook 3-5 min. or until vegetables are tender, stirring frequently. Stir in chicken, 3 Tbl. cilantro, salt, cumin, pepper & tomatoes with green chilies; cook 5 min. Remove from skillet. Wipe out skillet with paper towel; grease.  BEAT egg in large bowl. Add cornbread mix & milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.  BAKE 16-20 min, or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

Black Bean & Quinoa Chili

** Recipe from Closet Cooking **

* 1 c. quinoa, rinsed
* 2 c. water
* 1 Tbl. oil
* 1 onion, chopped
* 4 cloves garlic, chopped
* 1 jalapeno pepper, chopped
* 1 Tbl. chili powder
* 1 Tbl. cumin, toasted and ground
* 1 (28 oz.) can crushed tomatoes
* 2 (19 oz.) cans black beans, drained and rinsed
* 1 green bell pepper, cut into bit sized pieces
* 1 red bell pepper, cut into bit sized pieces
* 1 zucchini, cut into bit sized pieces, optional
* 1 Tbl. chipotle chili in adobo sauce, chopped
* 1 tsp. dried oregano
* salt & pepper to taste
* 1 c. corn, fresh, frozen or canned
* 1 handful cilantro, chopped

Simmer the quinoa in the water until absorbed, about 20 min.  Heat the oil in a pan.  Add the onions and saute until tender, about 5-7 min.  Add the garlic, chili powder and cumin and saute until fragrant, about 1 min.  Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper & simmer for 20 min.  Add the quinoa and corn & simmer for 5 min.  Remove from the heat and stir in the cilantro.

White Chicken Enchiladas

** Recipe from Envy My Cooking **

* 8 soft taco size flour tortillas
* 2 c. shredded Monterrey jack cheese, divided
* 2 c. shredded cooked chicken
* 3 Tbl. butter
* 3 Tbl. flour
* 2 c. chicken broth
* 1 c. sour cream
* 1 (4 oz.) can diced green chilies
* Chopped, fresh cilantro for garnish

Heat oven to 425. Spray a 9x13" pan with cooking spray; set aside. Mix chicken together with 1 c. of cheese. Distribute chicken & cheese mixture evenly among tortillas. Roll up & place seam side down in pan. In a large saucepan, melt butter. Add flour; cook & stir for 1 min. Add chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick & bubbly. Stir in sour cream & diced green chiles. Pour sauce in an even layer over enchiladas. Sprinkle with remaining cheese. Bake 20-25 min, or until golden & bubbly. Sprinkle with cilantro just before serving.

Baked Southwestern Egg Rolls w/ Cilantro Ranch Dressing

** Recipe from Red Couch Recipes **

* 2 c. frozen corn, thawed
* 1 (15 oz.) can black beans, rinsed and drained
* 2 c. shredded Mexican cheese blend or Cheddar
* 1 (4 oz.) can diced green chiles, drained
* leaves from 1/2  bunch cilantro
* 4 green onions, chopped
* 1 tsp. ground cumin
* ½ tsp. chili powder
* ½ tsp. pepper
* ¼ tsp. cayenne pepper
* 1 package egg roll wrappers (about 24 total)

Heat oven to 425 & lightly oil a baking sheet with cooking spray.  In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.  Place about 2-3 Tbl. of the filling on top of the egg roll wrapper.  Have the egg roll corners pointing towards you.  It will be a diamond-shape.  Tuck the nearest egg roll corner near you underneath the filling and make it tight.  Put a little bit of water on the egg roll and fold the left corner in.  Put a little bit of water on the egg roll and then fold the right corner in.  Roll the egg roll and then seal the corner with water. Bake the egg roll with this top down on the pan.  (Repeat process for all egg rolls.)  Place the sealed egg rolls on the baking sheet seam side down and drizzle the tops with olive oil.   Bake about 15 min, or until lightly brown, turning halfway through baking. Serve warm with Cilantro Ranch Dressing.


Cilantro Ranch Dressing
* 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
* 1 c. mayonnaise (NOT Miracle Whip)
* 1 c. buttermilk
* 2 tomatillos, remove husk, diced
* 1/2 bunch of fresh cilantro -- washed, but you don't need to take the stems off.
* 1 clove garlic
* juice of 1 lime
* 1/2 - 1 jalapeno -- depending on your preference

Mix all ingredients together in the blender.

Chicken Enchilada Pasta

 ** Recipe from Pearls, Handcuffs, and Happy Hour **

* 2-3 chicken breasts, cooked & shredded 

* 2 Tbl. olive oil

* 2 garlic cloves, minced

* 1 medium onion, diced

* 1 red pepper, diced

* 1 (4 oz.) can diced green chilies

* 1/2 tsp. salt

* 2 tsp. chili powder

* 1 tsp. cumin

* 2 (10 oz.) cans green chili enchilada sauce

* 2/3 c. red enchilada sauce

* 2 c. shredded cheese 

* 1 c. sour cream

* Penne pasta

Optional Toppings:

* Avocado

* Green Onions

* Black Olives

* Tomatoes

* Sour Cream

Cook chicken, drain, and shred.  Meanwhile, boil pasta according to package and chop veggies.  Heat olive oil in a deep skillet & cook onions for about 3-5 min.  Add garlic & red pepper and cook for another 3-5 min.  Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 min.  Add cheese & stir until melted and heated through.  Stir in sour cream, but DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Stir until sour cream is well mixed and heated through.  Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish as desired.

Ranch Chicken Tacos

** Recipe from Envy My Cooking **

* 1/2 c.  ranch dressing
* 1/4 c.  reduced-fat sour cream
* 1 (1 oz.) packet taco seasoning mix, divided
* 1 Tbl. mild chunky salsa
* 2 c. shredded rotisserie chicken
* 8 (6") corn tortillas (or pre-made taco shells)
* shredded lettuce
* 1 tomato, chopped
* 4 green onions, sliced
* 1 (4 oz.) can sliced black olives
* 1 avocado - peeled, pitted and diced (optional)
* 1 c. shredded Colby-Monterey Jack cheese
  
Combine ranch dressing, sour cream, 1 tsp. taco seasoning, and salsa in a small bowl. Cover & refrigerate until serving.  Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2-3 min.  Warm tortillas in a skillet for about a minute on each side to make them pliable. (If using taco shells, heat in oven.)  Place a scoop of chicken on the tortilla (or in the shell) and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture. 

Chipotle Mexican Grill's Barbacoa Burritos

** Recipe from Chef Pablo's Restaurant Recipes **

Barbacoa:
* 1/3 c. apple cider vinegar
* 3 Tbl. lime juice
* 3-4 chipotle peppers – canned
* 4 cloves garlic
* 4 tsp. cumin
* 2 tsp. oregano – dried Mexican variety is best
* 1 ½ tsp. ground black pepper
* 1 ½ tsp. salt
* ½ tsp. ground clove
* 2 Tbl. vegetable oil
* 4-5 lbs. beef roast (chuck roast is fine)
* 3/4 c. chicken broth
* 3 bay leaves

Pico de Gallo:
* 4 tomatoes, diced
* 1/2 c. red onion, diced
* ¼ cup cilantro, diced
* 2 Tbl. jalapenos, diced
* 2 Tbl. lime juice – or just squeeze some lime over until it’s flavored right
* ¼ tsp. salt

Pinto Beans:
* 3 cans (15 oz. each) pinto beans – canned are fine or make some fresh
* 3 Tbl. bacon fat – cook up about 4 pcs. of bacon and you should have enough
* ½ tsp. oregano – dried Mexican variety is best


Cilantro Lime Rice:


* 3 c. water
* 2 c. uncooked white rice
* 3 Tb. butter
* 1 ½ tsp. salt
* 1/3 c. cilantro, chopped
* 2 Tbl. lime juice


Burritos:



* 8 - 12" flour tortillas
* shredded Monterey Jack cheese
* guacamole, if desired
* sour cream, if desired

Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until smooth and creamy.  Cut roast up into several smaller pieces & remove any excess fat.  In large dutch oven, heat approximately 2 Tbl. of oil & cook each side of the pieces of meat until lightly browned.  Pour adobo sauce sauce over the meat & add in chicken broth and bay leaves.  Cover & let simmer for about 4 hrs, turning every 30-40 min.  Uncover & cook an additional 1-2 hrs. until meat is easily pulled apart.  While baracoa is cooking, prepare pico de gallo by combining all of the listed ingredients in a large bowl.  Let this chill in the refrigerator until everything is ready to serve.  

In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano. Simmer 45 min, stirring periodically.  Cover & let sit until you’re ready to assemble the burritos.  In another large sauce pan prepare the rice. Combine the water, rice, salt and butter.  Bring the water and rice to a boil and then cover. Reduce the heat to low & simmer 20 min. Remove the cover & stir in the lime juice and cilantro.  Cover and let sit until you’re ready to make your burritos.

To make your burrito, start with a warmed flour tortilla.  Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo.  If you’d like cheese, guacamole and/or sour cream, place that on top.  Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go. 

Cheater Churros

** Recipe from Munchkin Munchies **

* 1 (17.3- oz.) pkg. frozen puff pastry sheets, thawed  (Pkg = 2 sheets: 1 sheet makes 18 churros - 2 will make 36!!)
* 1/4 c. sugar
* 1 tsp. ground cinnamon
* 1/4 c. melted butter

Heat oven to 450.  Unfold & cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1" wide strips.  Place strips on a lightly greased parchment paper-lined baking sheet.  Bake 10 min, or until golden brown.  Meanwhile, combine sugar & cinnamon.  Remove pastry sheets from oven, dip in butter & roll in cinnamon-sugar mixture.  Let stand on a wire rack 5 min, or until dry.

Taco Cornbread

** Recipe from This Chick Cooks **

* 1 pkg. (8-1/2 oz.) corn bread mix (GF if desired)
* 1 egg
* 1/3 c. milk
* 1/2 lb. cooked taco-seasoned meat
* 1 can (16 oz.) refried beans
* 1/2 c. sour cream
* 1/2 c. shredded Mexican cheese blend + 2 Tbl. for topping
* 1 med. tomato, chopped
* 1 c. shredded lettuce
* 1 can (2-1/4 oz.) sliced ripe olives, drained

Heat oven to 350. Combine cornbread mix, egg & milk in a large bowl and stir just until combined. Spread batter into a greased cast iron skillet or pie pan.  Bake about 15 min.  Combine taco meat & beans. Spread mixture over cornbread. Top with sour cream and sprinkle on 1/2 c. cheese.  Bake for another 15-20 min, watching to make sure cornbread doesn't burn. Remove from oven and sprinkle with lettuce, tomato, olives and remaining cheese. (The lettuce might wilt just a little if adding immediately, so wait a few minutes if this bothers you!)

Chicken Fajita Bowls

** Recipe from Blog Chef **

* 1 lb. boneless skinless chicken breasts (cut into bit sized pieces)
* 1 can black beans (drained and rinsed)
* 2 c. crushed tomatoes
* ½ c. green pepper (diced)
* ¼ c. onion (diced)
* 3 tsp. chipotle in adobo sauce (minced)
* ½ tsp. cumin
* 1 tsp. garlic powder
* corn tortilla chips (broken into pieces)
* 2 c. cooked hot white rice
* Toppings: lettuce, sour cream, and cheese

In a large saucepan over med-high heat, combine first 8 ingredients. Bring to a boil, reduce heat and simmer for 20 min. or until chicken is fully cooked.
Divide hot cooked rice into four bowls. Place chicken mixture on top of the rice in each bowl, and top with chips, cheese, sour cream and lettuce.

Mexican Chocolate Cake

** Recipe from Better at Home**

Cake

* 1 box devil's food cake mix

* 1 tsp. ground cinnamon

* Water, vegetable oil and eggs called for on cake mix box

Caramelized-Sugar Frosting

* 3/4 c. sugar
* 1/3 c. butter
* 5 - 6 Tbl. milk
* 3 c. powdered sugar

Heat oven to 350 (325 for dark or nonstick pan). Grease bottom only of 13x9" pan with shortening or cooking spray.  Make cake mix as directed on box & add cinnamon. Bake as directed for 13x9" pan. Cool completely, about 1 hr.  In 2-qt. heavy saucepan, heat granulated sugar over med-high heat 3-4 min, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 Tbl. of milk. Return to med-low heat, stirring constantly, until mixture is smooth. Cool 5 min. Add powdered sugar to caramel mixture; beat with electric mixer on low, until well combined. Add 4 Tbl. milk, mixing until frosting is glossy & spreadable. If necessary, add up to 1 Tbl. more milk, 1 tsp. at a time. Spread frosting over cake. Store loosely covered at room temp.

Applebee's Fiesta Lime Chicken

** Recipe from The Best Me **

Marinade:

* 1 c. water
* 1/3 c. teriyaki sauce
* 1/2 c. lime juice
* 3 cloves garlic, minced
* 1 tsp. tequila (substitute cactus juice OR just leave out completely!)
* 1 tsp. liquid smoke
* 1/2 tsp. salt
* 1/4 tsp. ground ginger

Dressing:
* 1/4 c. mayo
* 1/4 c. sour cream
* 2 Tbl. chunky salsa
* 1 Tbl. milk
* 1 tsp. cajun blackening spice (if you can't find this, go HERE to make your own!)

* 1/4 tsp. parsley flakes
* 1/4 tsp. Tabasco
* 1/8 tsp. dried dill weed (or to taste)
* 1/8 tsp. ground cumin
* Shredded colby jack cheese
* Crushed tortilla chips

Make marinade and marinate chicken for at least 2 hrs. Meanwhile prepare dressing by whisking together all ingredients. Refrigerate until ready to use.  Grill or broil chicken breasts until done. Cover completely with dressing and top with cheese. Cook one more minute until cheese is melted. Serve over crumbled tortilla chips.

Southwestern Chicken Lasagna

* 8-10 uncooked lasagna noodles (type that doesn't need to be pre-cooked) (**GF if desired)
* 1 lb. coarsely ground chicken
* 1 egg
* 2 c. ricotta or cottage cheese
* 1 c. cheddar or monterey jack cheese
* 2 c. cooked beans (kidney or pinto)
* 1/2 c. water
* 1 tsp. cumin
* 1/2 tsp. garlic powder
* 1 c. picante sauce, divided
* 1 sm. can chopped green chilis
* 2 c. crushed stewed tomatoes

Mix egg & both cheeses in bowl.  Saute chicken in skillet until cooked.  Add coarsely mashed beans, water, cumin, garlic powder, 1/2 c. picante sauce & chilis.  In separate bowl, mix tomatoes & remaining 1/2 c. picante sauce.  In 9x13" pan, layer as follows:  tomato sauce, noodles, chicken/bean mix, cheese mix, then repeat.  Make sure that all areas of exposed noodles are covered with sauce.  Cover & bake at 350 for 1 hr. or until done.

Mexi-Chicken Campanelle Dinner

** Recipe from Picky Palate **


* 1 lb. campanelle pasta
* 1/4 tsp. Ancho Chile Pepper
* 1/4 tsp. Smoked Paprika
* 1/4 tsp. Garlic Powder
* 1/4 tsp. Sea Salt
* 1/4 tsp. Coarse Ground Black Pepper
* 1 1/2 lbs. (fryer) chicken breast with rib meat
* 4 Tbl. ex. virgin olive oil, divided

* 1 c. finely chopped white onion
* 1 Tbl. minced garlic
* 1 c. finely chopped sweet peppers
* 1 1/2 c. Salsa Verde, mild
* 1 c. petite diced tomatoes from can
* 1/2 c. heavy cream
* 1/4 c. fresh chopped cilantro

Preheat oven to 350 degrees F.  Cook pasta according to package directions, drain and run under cold water to stop cooking.  Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine.  Sprinkle over both sides of chicken, then rub.  Heat 2 Tbl. oil in Dutch oven or large pot over medium heat.  Add chicken cooking until browned on both sides, about 6 min. each side.  Place pot in oven and continue cooking for 25 min.  While chicken is cooking heat 2 Tbl. oil in another Dutch oven or medium pot over medium heat.  Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 min.  Add salsa, tomatoes, cream and cilantro, stirring to combine.  Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.  When chicken is cooked through, remove and let rest for 5 min.  Cut into slices.  Spoon pasta in serving bowls and top with slices of chicken breast.  Garnish with a sprig of cilantro if desired.

Baked Creamy Chicken Taquitos

** Recipe from The Sisters Cafe **

* 1/3 c. (3 oz.) cream cheese
* 1/4 c. green salsa
* 1 Tbl. fresh lime juice (1/2 lime)
* 1 tsp. chili powder
* 1/2 tsp. cumin
* 1/2 tsp. onion powder
* 1/4 tsp. granulated garlic
* 3 Tbl. chopped cilantro
* 2 Tbl. sliced green onions
* 2 c. shredded chicken
* 1 c. grated pepperjack cheese
* fajita size flour tortillas (or small corn tortillas)
* cooking spray
* kosher salt

Soften cream cheese in microwave for 20-30 secs. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Spoon 2-3 Tbl. of mixture in a row across the bottom third of tortilla, keeping 1/2" away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 min. or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.