Baked Chicken Taquitos-my favorite way to use leftover chicken!

When I cook a whole chicken, this is my very most favorite thing to do with the leftover chicken.  Or you can totally just use shredded chicken you already have.  OR, you can make shredded chicken just for this.

I recently learned something I didn't know before.  Maybe you all know this.  You can put chicken, water and some salt in a microwave safe thing (I have used my tupperware microwave cooker as well as my french white stone where). Microwave it for like 20 minutes (or more if you are doing a bunch) and you can totally get it cooked enough to shred.  It works great, and I don't have to babysit a pot.

My favorite way is still the crockpot for a BUNCH of chicken, but for something that you need quick and only need a couple cups of chicken for, this totally works.

So, the recipe for this is almost the same from BEST BITES and from our friend MEL.

The first time I made these, I felt like the onion was overpowering. So now I just do a heaping 1/2 tsp of onion flakes or powder and don't worry about the green onion.

Also I use half a bunch of cilantro.

We like to dip them in guacamole or nacho cheese.  Lyndee eats guacamole with her fingers-and occasionally on chips.

These are also great next day for lunch but I usually eat them for breakfast.

• 4 ounces cream cheese, softened
• 1/4 cup green salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 tablespoons chopped cilantro-I use half a bunch
• 1 green onion, sliced finely (white and green parts to equal about 2 tablespoons) (i omit this)
• 2 cups shredded cooked chicken 
• 1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
• small yellow or white corn tortillas
• kosher salt
• cooking spray

DIRECTIONS

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
3. You can prepare this step ahead of time (which I did – I made it the morning of). Just keep the mixture in the fridge.
4. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don’t crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
5. Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up 

Freezer Beef and Bean Burritos

I made these a while back and they have been so great to have in the freezer for days that I have no lunch foods. Mel does a great job using both cilantro and lime so that even though they are freezer burritos they still taste fresh and great.

I would probably add some more hot sauce (either while making it or just pour on while eating) to make them more exciting.

http://www.melskitchencafe.com/2013/08/freezer-beef-and-bean-burritos.html

INGREDIENTS

Rice:
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup long grain white rice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 cup minced fresh cilantro
Filling:
• 1/2 cup low-sodium chicken broth
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 3 tablespoons tomato paste
• 3 garlic cloves, finely minced
• 1/2 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 12 ounces extra lean ground beef or ground turkey
• 1 tablespoon fresh lime juice
• 3/4 teaspoon salt
• 6-8 (10-inch) flour tortillas, white or wheat
• 5 ounces shredded sharp cheddar cheese (about 1 cup)
• 5 ounces shredded Monterey Jack cheese (about 1 cup)
• 6 tablespoons sour cream, light or regular

DIRECTIONS

1. For the rice, bring the broth, rice, garlic, and salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low, cover and cook until the rice is tender and most of the liquid is absorbed, about 16-18 minutes. Remove the rice from the heat, keeping it covered, and let it sit while you prepare the rest of the ingredients. When ready to use, add the cilantro and fluff with a fork.
2. For the filling, combine the broth and half of the beans in a small bowl and mash with a fork until the beans are coarsely mashed with the broth (reserve the whole beans for later). In a large, 12-inch nonstick skillet, heat the vegetable oil until hot and rippling. Add the onion and cook for 3-4 minutes, stirring often. Stir in the tomato paste, garlic, cumin, oregano and chili powder and cook for 1-2 minutes. Add the ground meat and cook until no longer pink, about 8-10 minutes, breaking the meat into small pieces while cooking. Drain any excess grease if needed.
3. Stir the mashed bean mixture into the meat mixture and cook for 3-4 minutes until the mixture is thick and most of the liquid has evaporated. Stir in the rest of the whole beans, lime juice and salt. Remove from heat. If serving immediately, follow the instructions in the next paragraph. If freezing for later, let the beef and bean mixture and the rice cool to warm room temperature before proceeding.
4. Wrap the tortillas in between damp paper towels and microwave until the tortillas are soft, about 1 minute. Arrange the tortillas on the counter and divide the rice, beef and bean filling and cheese evenly among the tortillas. Dollop each tortilla with a tablespoon (more or less) of sour cream. Fold the sides of the tortilla toward each other over the filling while lifting the bottom edge over, rolling into a burrito shape. Serve immediately (if desired).
5. For freezer burritos, wrap each burrito in plastic wrap. Place burritos in a gallon-sized freezer ziploc bag. To reheat, unwrap the burrito from the plastic wrap and place on a microwave-safe plate. Microwave for 1-2 minutes. Poke the burrito with the tines of a fork all over and continue microwaving in 30-second increments until heated through.