Chicken Tamale Casserole

If you love tamales, you are going to love this!

1 cup shredded cheese (I use sharp cheddar)
1/3 cup milk
1 egg
1 t cumin
1/8 t ground red pepper
1 box corn muffin mix (such and Jiffy)
1 (15oz) can cream style corn
1 (4oz) can diced green chilies, drained
1 (10oz) can red enchilada sauce
2 cups shredded chicken (I used rotisserie)
Sour cream

Preheat oven to 400 degrees. Combine, 1/4 cup cheese, milk, egg, cumin, red pepper, muffin mix, cream corn, and chilies. Pour into a greased 9by13 pan. Bake for 15 minutes. Remove from oven and pierce surface with fork. Pour over 1/2 can enchilada sauce, top with chicken, pour the rest of the enchilada sauce over top of chicken. Top with remaining cheese. Bake for another 15 minutes. Let stand at least 5 minutes before cutting. Top with sour cream. Enjoy!!

*I actually used green chili enchilada sauce because that was all I had and it was delicious!! So you can go either way.

*From Tasty Kitchen.

Quesadilla Bake

Really easy and really fast!! Such a tasty dish that takes no time at all and I love how it has the spinach hidden in there for added nutrition!

1/2 whole store bought rotisserie chicken
4 whole wheat flour tortillas, cut into wedges
1 1/2 cup salsa
3/4 cup ricotta cheese
3 cups baby spinach
2 cups shredded pepperjack cheese (I used pepperjack and cheddar cheese)

Remove skin and cut chicken into bite size pieces.

Combine salsa and ricotta cheese in a bowl.

In a greased 9 inch square pan, layer tortillas, chicken, spinach, salsa mixture and cheese. Repeat the layers twice. End with a layer of tortillas topped with pepperjack cheese.

Bake at 425 degrees for 20 minutes. Let stand for 10 minutes before cutting.

*Adapted from Tasty Kitchen.

Baked Chimichangas

These were a huge hit! I made a queso sauce to put over top of them that was delicious. They are divine and really easy to make!

2 cooked boneless, skinless chicken breasts, cubed
5 slices bacon
1/2 onion (about 1/4 cup)
2 cloves garlic, minced
1/2 green or red bell pepper diced
1/2 small can diced green chilies
1/2 t cumin
4 oz cream cheese, softened
1/4 c sour cream
1/4 t salt
1/2 t sugar
4 oz Monterey Jack cheese, shredded
4 oz sharp cheddar cheese, shredded
7 whole wheat tortillas
oil for brushing

Preheat oven to 400 degrees.

In a skillet, cook bacon until very crispy and let drain on a paper towel. In the same skillet, add peppers, onions, garlic and cumin. Saute for 2 minutes. Add diced green chilies. Dump into a mixing bowl and add chicken (already cooked).

In another bowl, cream together cream cheese, sour cream, salt, sugar and cheeses.

Mix the cheese mixture with the chicken mixture.
Brush 4 tortillas on one side very lightly with water, then stack them on a clean kitchen towel. Roll the tortillas up in a kitchen towel. Microwave the tortillas for about 25 seconds. This heats the tortillas enough to make them pliable.

Remove one tortilla from the kitchen towel and rewrap the others to keep them warm. Add 1/3 cup of the filling to the center of the tortilla. Wrap the chimichanga like you would a burrito. Fold the left and right sides of the tortilla up over the filling then roll it starting from the bottom to completely enclose the filling. You should not roll the chimi too tightly or the tortilla will tear (or later burst during baking). Place the chimi seam-side down on a parchment-lined baking sheet. Repeat with the other tortillas, heating additional tortillas in the microwave when needed.

Brush the tops and sides of each chimi with some oil. I topped them with a little cheese that crisped up and was delicious. Bake for 21 to 23 minutes or until the chimis are golden and crispy. Delicious!

*Adapted from Tasty Kitchen.

Chicken Enchilada Pasta

This pasta is a HIT! It's definitely going into my dinner rotations. It sounds kind of weird, but it's completely delicious. Definitely try this one!


2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes (I used a can of Stewed Mexican Style Tomatoes and it was DELICIOUS!), green onions or crushed tortilla chips.

*From My Kitchen Cafe

Green Chile Enchiladas

These are divine! To me, they are way better than regular enchiladas. Plus it makes a ton so I was able to bake a regular pan and another that I froze for a later date. Such a winner for me. I LOVE LOVE LOVE these and I urge you to love them too.

4 large chicken breasts, cooked and cubed
2 cans cream of chicken soup
1 1/2 cups sour cream
1 (4oz) can diced green chilies
2 cups pepper jack cheese, shredded
2 cups cheddar cheese, shredded
1/2 cup sour cream
1 (4oz) can diced green chilies
1 small can sliced black olives
About 18 tortillas

Mix chicken soup and 1 1/2 cups sour cream and 1 can diced green chilies. Add Pepperjack cheese and chicken. Put into tortillas (not too full) and wrap tightly. Put in prepared 9x13 (and I also used another 8x8 pan that I stuck in the freezer). Make the sauce by whisking sour cream and green chilies. Pour over top of tortillas. Top with cheddar cheese and olives. Cover with foil and bake at 350 degrees for 30 minutes and remove foil and bake another 10 minutes until cheese is melted and bubbly. Enjoy!!

Baked Chicken Burritos

These are a WINNER!! Don't be afraid of the chili...it sounds weird, but it's DELICIOUS!!

2 cups cooked, shredded chicken
1 (8oz) package cream cheese
1 small can diced green chilis
1 can chili (I only use Dennisons)
1 cup salsa
2 cups shredded cheddar cheese (I used sharp)
salt, pepper to taste
chili powder to taste
8 flour tortillas

Mix chicken, cream cheese, diced green chilis, salt, pepper, and chili powder. Place in tortillas with a little cheese in each, using 1 cup. Roll up and place in baking dish. In a separate bowl mix chili and salsa. Top tortilla roll-ups with chili and salsa mix. Top with remaining 1 cup of cheese. Bake at 350 degrees for 40 minutes or until hot and bubbly. Enjoy!!

Layered Enchilada Bake

This is AWESOME! It's such a great twist on an old classic of enchiladas. There is NO enchilada sauce in this recipe. The sauce is created with salsa and taco seasoning. Then you cool it down with some sour cream...so delicious. I'm DEFINITELY making this again...it's a keeper.

1 lb. Lean ground beef

1 large Onion, chopped

2 cups favorite Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Zesty Italian Dressing

2 T Taco Seasoning Mix

6 Flour tortillas (8 inch)

1 cup sour cream

2 cups shredded cheese - Mexican blend or cheddar

Preheat oven to 400 degrees

Brown meat with onions in a large skillet on medium-high heat; drain off fat. Stir in salsa, taco seasoning, black beans and Italian dressing.

Arrange 3 tortillas in a single layer on the bottom of a 9x13 baking dish. Cover layers with half of the meat mixture, then 1/2 cup sour cream, then 1 cup cheese. Repeat layers and then cover.

Bake for 30 minutes, covered, and then 10 minutes uncovered. Let stand 5 minutes before cutting.

*From Kraft Recipes

Mexican Casserole

This is a gem I found in the Highland 23rd Ward Cookbook. Oh how I LOVE ward cookbooks!! This is such an awesome find. It can go as a full-on casserole or a base for other delicious dishes. Originally it says to top with Frito chips and cheese. You can leave it at that and just serve the casserole on it's own or you can make the basic casserole and eat it as burritos, use it for the filling in enchiladas, navajo tacos, or just a side dish. The possibilities are endless. I even used leftovers...plopped them in a smaller pan, topped it with cheese, threw it in the oven for about 15 minutes and had an instant dish for a potluck dinner. Love it and SO delicious!

1 (4oz) can diced green chilies
1 cup shredded sharp cheddar cheese
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups UNCOOKED white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces

Spray a 9x13 baking dish with nonstick cooking spray. In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and uncooked rice. Add taco seasoning, chicken and chicken broth. Stir until well combined. Pour into baking dish. Sprinkle top evenly with cold butter pieces. Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes. Remove from oven.

Optional for Casserole:
Remove from oven, remove foil, sprinkle with Frito chips and 2 cups Mexican cheese. Don't cover. Return to oven for 10 minutes or until cheese is melted and bubbly. Enjoy!

Chicken Enchilada Bake

This is the perfect weeknight dinner. It tastes just like enchiladas with half the work. I love twists on classic recipes and this is one of them. You won't be disappointed!

2 cups white rice
2 1/2 cups cooked, shredded chicken
1 (15oz) can mild green enchilada sauce
1 (4oz) can sliced black olives
1 (15oz) can petite diced tomatoes
1/2 cup sour cream
1 t cumin
1 (15oz) can black beans, drained ans rinsed
2 cups shredded sharp cheddar cheese
salt and pepper to taste


Preheat oven to 350 degrees. and spray a 9×13-inch 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 to 35 minutes, until cheese is melted and rice is hot.

*From Picky Palate.

Mexican Chicken Corn Chowder

1 1/2 c boneless, skinless chicken breast
1/2 c chopped onion
1-2 garlic cloves, minced
1 T butter
2 chicken boullion cubes
1 c hot water
1 t taco seasoning
2 c half and half
1 1/2 c cheddar cheese
1 (16oz) can corn
1 (4oz) can diced green chilis
1 medium tomato, chopped
cilantro
tortilla chips

Cut up chicken into bite-size pieces. In a large skillet, brown chicken, onion, and garlic in butter. Dissolve boullion cubes in hot water. Add to pan, along with taco seasoning; bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add cream, cheese, corn and chilis. Cook and stir over low heat until cheese is melted and heated through. Remove from stove. Garnish with tomatoes and cilantro. Serve with tortilla chips. Enjoy!

*I've made the chicken several different ways: the way it says, leftover chicken, rotisserie chicken from Costco, and canned chicken and it's ALL delicious. Make sure you don't cook the soup on too high of heat otherwise the cream will curdle a little bit. Keep the heat low and remove it immediately after cheese has been melted and incorporated.

*From the Grandma Angie Lyman Family Cookbook

Taco Soup

This is the most perfect meal when you have nothing in the cupboards and no time:) The best part is that you don't sacrifice flavor here. It's the perfect medley of flavors and the ultimate comfort food. I like to serve it with a great recipe of cornbread and a bowl full of tortilla chips. In fact...have you had the Roasted Garlic and Black Bean Tortilla Chips from Tostitos? Buy them, eat them and realize all is well in the world. They're delicious. I like to eat this soup with those chips. Perfection. Enjoy!

1 1/2 lbs ground turkey (I won't lie...I've converted to ground turkey and I'm not turning back! In my opinion though, the only good ground turkey is Foster Farms. It's the moistest, most flavorful and almost melts in your mouth. If you're not a ground turkey fan, ground beef can definitely be substituted here.)
1/2 onion, diced small
1 (14.5 oz) can petite diced tomatoes
1 (11 oz) can Mexicorn
1 (15 oz) can black beans
1 (4 oz) can diced green chilies
1 (15 oz) can kidney beans
1 taco packet
1 (1 oz) Ranch dressing packet
2 cups water
Shredded cheese and sour cream to serve

In a large skillet, brown ground turkey with onion. Add half of the taco seasoning packet to the meat. In the meantime, add the diced tomatoes, Mexicorn, black beans, diced green chilies, and kidney beans to a large pot NOT DRAINED. This adds a great flavor when all juices are added together. Add browned meat, the remaining taco seasoning, ranch packet and water. Stir to combine. At this point you're ready to eat if you like. Personally, I like the soup to simmer for a good 20-30 minutes so that it thickens and the flavors meld. Either way you won't be disappointed. Top with cheese and sour cream. Enjoy!

Spanish Rice

2 cups chicken broth (about 1 full can)
1 cup long grain rice, uncooked
1 packet taco seasoning
1/3 c salsa
1/3 c corn
1/3 c black beans

Boil chicken broth and taco seasoning. Once it comes to a boil, add rice, salsa, corn and black beans. Turn heat to low and cover. Cook on low, undisturbed, for 25 minutes. Toss and serve.

*This is a really yummy recipe! I doubled the recipe and used a full can of corn and black beans, both drained. It's VERY important that you leave the rice alone or it won't cook all the way through! Once you put the lid on, put the timer on and DON'T TOUCH IT! We won't talk about who opened the lid...

*From recipezaar.com

Chicken Enchiladas

5-6 large boneless skinless chicken breasts, cooked and diced or shredded

1 small jar Pace Picante salsa

1 small can red enchilada sauce

1 can cream of chicken

1 1/2 c sour cream

cheddar cheese

12-13 tortillas

Coat a 9 by 13 pan with cooking spray. Mix salsa, enchilada sauce, cream of chicken, and sour cream together...this is your sauce. Put enough chicken to your liking down the middle of a tortilla. Top with a few spoonfulls of sauce and then cheese (you get to decide how much of each because you know yourself the best!) Roll up and place in baking dish. Repeat until all tortillas are filled and rolled. Top with the rest of the sauce and then cheese. You can also add some olives and chives to the top for extra color. Bake at 350 degrees for about 40 minutes or until cheese is melted and bubbly. Enjoy!

*These are divine! They are SO easy too, it's actually ridiculous how easy they are. If you like enchiladas with more chicken, add more...if you like them with less, do less...it's really up to you. I made these last night for our cousins dinner and it made like 13 or 14 enchiladas which is a lot. I ended up using a full pound of sharp cheddar cheese (and then some monterey jack too.) Sorry if this is so vague...this is an original recipe and I NEVER measure anything when I'm cooking...it makes it really hard to translate onto paper!

*Serve with Spanish Rice.

Black Bean Quesadillas

This is the perfect recipe for me. Simple, fast and delicious. I don't know anything more delicious and quick as quesadillas. I just don't make them that often cause they don't seem like a "dinner" meal to me, but by adding the black beans it really beefs them up. These are nutritious and filling and the perfect kid food...so you know the little ankle biters'll be happy! Love, love, love these!!

1 can black beans, drained and rinsed
1/2 cup salsa
5 flour tortillas (use whole wheat for a more nutritious option)
1/2 cup sharp cheddar cheese
1/2 cup pepperjack cheese

In a large bowl mash the black beans. Add salsa. Spread about 1/3 of the mixture onto a tortilla. top with cheese. Place on a hot griddle or skillet. Top with another tortilla. Cook till both sides are golden brown and the cheese is bubbly. Cut and serve with additional salsa and sour cream. Makes 2 whole quesadillas and one half size. (This was perfect for our family because we only have 2 1/2 people to feed...if you have more people in your family, double or even triple the recipe.)

*Adapted from Taste of Home

Cafe Rio Chicken Salad

For some reason some of the pictures are going sideways and it's driving me CRAZY!!! In my opinion, this is THE BEST recipe out there for Cafe Rio salads! The dressing is EXACTLY the same as Cafe Rio...TRUST ME...THESE ARE AMAZING!! Tortillas:
4 c flour
1 t baking powder
3 t salt
½ c shortening
1 ½ c hot water

To flour add baking powder and salt. Add shortening, blend with no lumps. Add water. Knead for 15 minutes. Set aside for about 10-15 minutes (or more if you have the time.) Roll out 1 ½ inch balls. Put in frying pan with NO nonstick spray. Then place shredded cheese on one side to melt.

*You can use store-bought tortillas...but do yourself a favor and MAKE THESE! To make them stay thin and big, roll them out on a VERY lightly floured surface and leave them stretched out for a few minutes so they don't shrink back up when you lift them from the counter. Put in the frying pan and only lightly brown both sides. The one in this pictures is almost too overdone. The less you cook them, the softer they stay...or if you like a crisper tortilla, leave it on longer. To melt the cheese, I put a lid over then frying pan for about 30 seconds or less and it melts instantly.
Lime Rice:
Sauté:
2 T butter
1 yellow onion chopped
4 cloves minced garlic

Bring to a boil:
6 2/3 c water
8 t chicken bullion (or 8 cubes)
½ bunch cilantro chopped
2 t cumin
2 small cans diced green chilies
1 T lime juice
½ t salt

Add onion and garlic to boiling water. Add 3 cups rice of your choice (not instant). Reduce heat, cover and simmer for 30 min.

Chicken:

5 lb boneless, skinless chicken breasts
1 large bottle Zesty Italian Dressing
1 cup salsa
1 T chili powder
1 T cumin
3 cloves minced garlic

Mix all ingredients in a large crock pot and cook for 10-12 hours. I usually just put the chicken in frozen. Right before serving stir and chicken should shred itself. Make sure not to shred chicken too early because it soaks up all of the juices too soon. Shred it right before serving.

Tomatillo Dressing:

1 package Hidden Valley Buttermilk Ranch Dressing mix
1 c Buttermilk
1 c mayonnaise
1-2 tomatillos
1 clove minced garlic
½ bunch cilantro chopped
½ t lime juice
1 small jalapeno, seeds and core removed

Blend ingredients in a blender till smooth. I ALWAYS double this recipe (except the jalapeno...one's enough for me!)

* Layer salad in this order: tortilla with cheese, black beans, lime rice, chicken, romaine lettuce cut thinly, dressing, pico de gallo, guacamole, lime wedge, and cilantro and parmesan to top it off. This makes enough for at least 10-12 people...and you'll even end up with leftovers! But that's fine with me because Justin and I have this salad for dinner about 3 more times after the first day...it makes A LOT! Trust me...MAKE THIS NOW...you won't regret it!

Navajo Tacos

Fry Bread-
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil (for frying)
Toppings-
1lb ground beef
1 package taco seasoning mix
1 cup shredded cheddar cheese
2 cups shredded lettuce
2 tomatoes (diced)
Salsa
Sour cream

In a large skillet cook ground beef with taco seasoning according to the package directions. Cover and keep warm. To make fry bread – in a bowl combine flour, baking powder and salt. Stir in milk and mix until the dough comes together and forms a ball. On floured surface kneed the dough until its smooth. Let rest for 5 minutes. Heat oil in a deep skillet (oil should be at least 1 ½” deep) to 365 degrees. Break off ¾ cup sized pieces of the dough and shape into round discs that are about ¼” in thickness. Make a thinner depressed area in the center. Fry the bread (1 piece at a time) in the hot oil until golden brown on both sides. Turn only once. Drain on paper towels. Top fry bread with toppings. (Makes 4 Servings)

* These are AMAZING! They have such a great texture. 1 recipe of the fry bread makes 4 fry breads. I think it's better to make them a little bit thicker so they are tender in the middle.
*The fry bread is awesome for dessert also with some butter and honey, powdered sugar, or cinnamon sugar. They are just a basic scone so they can go sweet or savory.

South of the Border Chicken and Pasta Skillet

This is my kind of meal! I love casserole meals...especially when they are this easy. It's worth a try!

2 cups rotini pasta, uncooked
1 pound boneless, skinless chicken breasts, cooked and cubed
1 (16oz) jar favorite salsa (I use Pace)
1/2 cup corn
1/2 cup black beans
4 oz. (1/2 block) cream cheese
1/4 t cumin
1 cup cheddar cheese, divided

Cook pasta according to package directions.

Meanwhile, in a large skillet, add salsa, corn, black beans, cream cheese, 1/2 cup cheese, and cumin. Simmer on medium-low for about 5 minutes until everything is incorporated. Drain pasta and add to skillet along with chicken. Stir to coat. Top with remaining cheese. Cover and let simmer on low until cheese is melted.

*Adapted from lovemyphilly.com

Creamy Taco Mac

This is so easy and delicious. I guess it could be a play on Hamburger Helper - although I don't even know if I've ever had Hamburger Helper:) Either way it's the perfect comfort food for all ages. So easy and so delicious. I opt to make it with ground turkey, but hamburger could easily be substituted. This actually can be an extremely healthy meal if you use whole wheat pasta, ground turkey, fat free cream cheese and light sour cream. But most importantly it doesn't skimp on flavor either way.

1.25 lbs ground turkey (the best I've ever found is the 4 pack from Costco - it has the most flavor without being too dry)
8 oz dry pasta + 1 cup reserve pasta water
1 (14.5 oz) can petite diced tomatoes
4 T taco seasoning
4-5 oz cream cheese
1/2 cup sour cream
cheddar cheese (optional for an extra creaminess)

Bring a large pot of salted water to boil and cook pasta according to directions. Reserve one cup of pasta water.

Over medium heat, brown ground turkey until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream and cheddar cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.

* From Delish

Zesty Chicken Burritos

Such a refreshing twist on traditional burritos! Now this sour cream sauce is TO DIE FOR and MUST be used!!! I got rave reviews from this one...one person even said there is an addicting ingredient in there that you just can't put your finger on. I made 20 and they were LONG gone by the time dinner was over. Get ready to make TONS because they go fast! There are so many components to these burritos that you can't go wrong!

Spanish Rice recipe (found here) - This recipe just called for regular rice with cheese melted into it, but this spanish rice recipe is just WAY too good and I definitely recommend using it for this recipe.

Burritos:
1/2 yellow onion, diced
Olive Oil for sauteing
1 - 15 ounce can Ro-Tel Diced Tomatoes with Green Chiles
2-3 cups cooked chicken, shredded
1 teaspoon Oregano
1 teaspoon Chile powder
1 can Refried Beans, heated
Burrito size Tortillas
1-2 cups Sharp Cheddar, shredded, for serving

Sour Cream Sauce:
4 oz cream cheese
3/4 cup sour cream
1 T chopped fresh cilantro
lime juice

Cook rice according to package directions. Add the cheese in at the very end. Put the lid on the pan and allow it to melt. Stir until combined well. If it gets too thick add a tablespoon of milk and stir. (This is where I used the Spanish rice recipe instead.)

Saute the onion in the Olive oil over medium heat in a large skillet until soft and tender. Add the Ro-tel including the juices, the chicken, oregano and Chile Powder. Heat through. (I let this simmer for about 10 or so minutes so the juices soaked into the chicken.)

To make the sauce soften the cream cheese in the microwave, whisk in the sour cream, a generous squeeze of lime juice and the cilantro.

To prepare the tortillas, make sure they are warm and pliable so that they don't tear when rolling them up. I do this by opening the bag and putting the whole bag in the microwave for about 45 seconds, removing tortillas one at a time.

To assemble:

Put a strip of re fried beans down the center, top with chicken, rice, cheese, and a few dollops of sour cream sauce. Fold in the ends and roll up. Brown on each side in a skillet over medium-low heat sprayed with baking spray.

Serve with more sour cream sauce and any other sides that you like. Enjoy!!

*I doubled the recipe and got about 20 burritos. I also used a can of Mexican Stewed tomatoes along with the Ro-Tel tomatoes. I had to add a bit of salt to the chicken mixture because I thought it needed it. So use your own discretion. I fried them up in a large electric skillet so I could do 6-7 at a time and then put them in the oven set at 170 degrees until we were ready to eat. They would be awesome to freeze also - if you want - before you fry them up.

*Adapted from Cinnamon Spice and Everything Nice.

Creamy Salsa Chicken

If you are looking for a super delicious and super simple dinner...this is the one! I made this for a bunch of people for our Thursday dinner and it was AMAZING!!! Everyone loved it! It's a definite keeper.

6 boneless, skinless chicken breasts
1 8oz cream cheese, softened
1 1/2 cup favorite salsa
1-2 cups sharp cheddar cheese or Mexican cheese blend

Place chicken in a baking dish in an even layer. In a separate bowl mix cream cheese and salsa. Pour over chicken. Cover with foil and bake at 350 degrees for 30 minutes and then sprinkle cheese on top. Bake another 30 minutes uncovered. Enjoy!!! This does not disappoint!

*There will be a heavenly sauce that is created. When serving, dish up chicken with an extra spoonful (or 2) of the divine sauce. I like to serve it with Spanish Rice (and put a little more sauce over the top of the rice...yes folks, it's that good!)