Chicken Flautas

I make these amazing flautas every Cindo de Mayo!!  The reason I only make them once a year is because they take FREAKING 3 HOURS TO MAKE!!!  We all know I'm too lazy to make a 3 hour meal more than once a year!!!  Seriously though, they are definitely worth the time and effort.  I serve them with homemade refried beans and Vickie's Spanish Rice, best dinner ever!!!The cilantro cream sauce to put on top of them is to die for as well!!

Chicken Flautas
Recipe from Food Network


Ingredients:

2 1/2 pounds chicken
1/2 onion, chopped
1 1/ 2 jalapenos
1 tablespoon salt
1 to 2 cups vegetable oil
36 corn tortillas


Directions:

In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa, guacamole and cilantro cream sauce.



Cilantro Cream Sauce
Recipe from Allrecipes

Ingredients:

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Directions:

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl. Don't forget tomatillo sauce is pretty spicy!!!

Easy Slow Cooker Orange Chicken

This is exactly the kind of thing I've been wanting to cook lately:

Easy  -  (Check!!  You just throw all the ingredients together!)

No heating up the kitchen  -  (Check!!  All it takes is 3 1/2 hours in the slow cooker, no oven or stove!)

Yummy  -    (Check!!  Definitely yummy!)



Easy Slow Cooker Orange Chicken


Ingredients:

4-6 chicken breasts (amount depending on family size!)
1 18oz jar of Sweet Orange Marmalade
1 bottle of barbecue sauce (I like Sweet Baby Ray's but to each your own)
1/4 cup of Aloha Shoyu low sodium soy sauce (this is the best soy sauce everrrrrrrrrr)


Directions:

Place the chicken breasts in the slow cooker and cook on high for 3 hours.  Remove from slow cooker and dispose of liquid.  You can shred, chop or keep the chicken as is.  Place the chicken back into the slow cooker.  In a bowl mix together the marmalade, barbecue sauce and soy sauce and pour over the chicken.  Cook on high for a half hour (make sure you remember to put the lid back on!)  Serve over calrose rice cooked in a rice steamer, yay for sticky rice!!!

Southwestern Chopped Salad

It's hot outside so I've been making salads.  After Caleb had this one the other day he said "That was the best salad I ever had.  Only make this salad for the rest of your life."  I responded "What if I make it Asian....".  He quickly said "No." I countered again with "But what if I..."  "No!" I tried again with a "Wha....." and got a "NO!!"  Caleb can be a brat sometimes..........  but I get it.  It's a delicious salad.  I put all the topping options in bowls so the kids could choose what they wanted to put on it and it was a total hit.


Southwestern Chopped Salad


Ingredients:

2 chicken breasts, grilled and diced into 1 inch pieces
1 bell pepper, diced (any color - I like red but received some complaints I didn't use green)
1 14oz. can black beans, rinsed and drained
1 cup sweet corn (fresh or frozen, if frozen make sure to leave time for it to defrost)
1 tomato, diced
1 package of romaine hearts (wash and chop into smallish pieces)
1 avocado, diced
Tortilla chips
Salsa
Spicy ranch dressing

Directions:

You can add all the ingredients together in a large bowl, or you can do like I did and let your family pick and choose what they want to add to their salad.  To make the dressing, Hidden Valley Ranch makes a Spicy Ranch mix that you can use, or you can also add about a tablespoon of taco seasoning to regular Ranch mix when you make your ranch dressing.

Sweet and Sour Chicken

Caleb, my teenage food snob, declared this chicken to be 'on point' and a 'flavor explosion in my mouth.'  Either he has watched way too many Guy Fieri cooking shows or this chicken is just that good!!  (Or possibly both could be true, let's go with that!!)


Sweet and Sour Chicken


Ingredients:

4 boneless, skinless chicken breasts, cut into 1 in. pieces
1 1/2 cup cornstarch
3 eggs, beaten
Salt and pepper to taste
1/4 cup canola oil
1 cup granulated sugar
4 tbsp. ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tbsp. low sodium soy sauce (Ahola brand is the best!)
1 tsp. granulated or minced garlic

Directions:

Preheat oven to 325 degrees.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch and then dip in beaten eggs.  Meanwhile, make sure the canola oil is heating up in a large pan over medium high heat.  After all the chicken has been covered with the cornstarch and egg fry it in the oil until browned.  Remove chicken from the pan when browned and place in a 9X13 greased pan.  In a bowl whisk together sugar, ketchup, white vinegar, apple cider vinegar, soy sauce and garlic.  Pour over the chicken and bake for one hour.  Yum!!

Easy Italian Chicken

This is a great Sunday meal!  Put everything in the pan, take a nap, when you wake up dinner is ready!!  Obviously, I don't have very many green beans, but since I'm the only person who is going to eat them, I didn't see the point of cooking up a ton of them.  My kids are potato eaters, so I made a ton of those instead.  I think next time I make this, I will cut the potatoes smaller, so they don't take as long to cook, but other than that I thought this was an easy, delicious meal!!


Easy Italian Chicken


Ingredients:

3 large chicken breasts, cut into halves
8-10 red potatoes, quartered (depending on the size of the potato I would cut these smaller next time)
a bunch of fresh green beans
1 packet Good Seasons Italian dressing mix
1/2 cup butter, melted

Place chicken in the middle of a 9x13 pan. Place potatoes on one side and green beans on the other. Sprinkle dressing mix over everything in the pan. Drizzle melted butter over the top. Cover with foil and bake for 1 hour at 350.  (I had to cook this longer because the potatoes weren't done).

Orange Chicken and Veggies

Today I was in the mood for something not too heavy, some veggies, and of course, my beloved rice.  I would serve rice every single day if I thought Thom would go for it!  This recipe fit the bill perfectly and bonus - everybody loved it!!  Of course, most of the fam didn't eat the vegetables but I'm no nitpicker.  That is a battle I'm not choosing; they will eventually learn to love them, like I did!  And if they don't, then they will be really unhealthy.  Anyway!  This is good, make it!!


Orange Chicken and Veggies
Recipe from Jamie Cooks It up!

4 chicken breasts

3/4 cup flour
1/4 tsp. salt
2 tbsp. olive oil
5 large carrots (I am bummed because I forgot to add these)
1 onion
2 bell peppers (red, green or orange...you choose)
6 stalks celery
salt and pepper to taste

Sauce:

3/4 cup orange juice

1/4 cup soy sauce
1/2 tsp. ginger
2 tsp. rice vinegar
1/2 cup brown sugar
1/2 tsp. sesame oil
pinch red pepper flakes (I added two pinches and it still wasn't hot enough for us)
2 tbsp. corn starch
1 cup chicken broth

Cut the chicken breasts up into 2 inch cubes. Combine the flour and the 1/4 t salt in a small bowl. Throw the chicken around in it until all of the pieces are covered.

Heat up a large skillet. When it's hot add 1 tbsp. oil and throw your floured chicken into it. Cook your chicken until it is golden all over. (About 10 minutes)  While your chicken is cooking up, chop up your veggies. Make sure they are about the same size. When your chicken is pretty and golden, take it out of the pan and place it on a plate.  Add another tbsp. of oil into the hot skillet. Add your veggies and cook over medium high heat until crisp tender...about another 10 minutes.  While your veggies cook add all sauce ingredients to a medium sized sauce pan. Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should thicken up.   When your veggies are crisp tender add your thickened sauce and chicken into the pan. Stir it all around and there you have it.  (I personally kept everything seperate, so you could take as much chicken, veggies or sauce as you wanted.)  Serve over rice.

Mexican Egg Rolls

This was one of those meals where I was secretly glad that most of the kids wouldn't eat it - more for me!!  These are just fantastic!  The only thing I wish I would have done differently is I just can't stop thinking about how much MORE delicious they would have been if I would have stuck some avocado slices inside.  I even had some avocados, I COULD HAVE DONE IT.  Aaaarrrggghhh!  I guess I just have to make them again soon!!  I also was thinking when I was mixing up the filling about how great the filling would be just by itself over rice, I'll try that soon also.  I also whipped up the Cilantro Cream Sauce that I make with flautas to dip them in, holy deliciousness.  Basically, what I'm trying to say is that dinner rocked last night.  You're welcome family.


Mexican Egg Rolls
Recipe adapted from Allrecipes

Ingredients:

2 tablespoons vegetable oil
2 skinless, boneless chicken breasts

2 tablespoons minced green onion

1 red bell pepper, minced

2/3 cup frozen corn kernels

1/2 cup black beans, rinsed and drained

1 cup fresh spinach, chopped up

2 tablespoons diced jalapeno peppers

1/2 tablespoon minced fresh parsley

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1 pinch ground cayenne pepper

1 1/2  cups shredded Monterey Jack cheese

1 package egg roll wrappers

1 quart oil for deep frying

Directions:

Rub 1 tablespoon vegetable oil over each chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.                Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.   Spoon even amounts of the mixture into each egg roll wrapper.  (If you haven't made egg rolls before, just follow the directions on the back of the package, it's easy!) This made about 18 egg rolls for me, it would vary according to how much filling you want in your egg rolls.  In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry egg rolls for a few minutes on each side, or until golden brown. Drain on paper towels before serving.

Crock Pot Sante Fe Chicken

Since I started working part time a few days a week, I have found it makes it a lot easier on me if I put together a crock pot meal before I leave for work in the morning. It leaves me more time with the kids when we all get home in the afternoon, and makes for an easier evening overall. I am SO glad I found this recipe. It is simply delicious. I love it so much. The fact that it is low in calories and fat while high in fiber is just a lucky lucky bonus!!



Crock Pot Sante Fe Chicken
Recipe from Gina's Skinny Recipes

Ingredients:

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Vicki's Hawaiian Casserole

So Thom is out of town. I hate it when he is out of town. I miss him so much. He's my best friend, you know. We have so much fun together. There is only ONE positive thing about him being gone and this is it - I get to make things for dinner that he doesn't like. Now he's not a super picky guy, there aren't a lot of things he doesn't like, but it just so happens that he doesn't like a couple of things that I LOVE. One of them is Vicki's Hawaiian Casserole, which he doesn't like because I made it once a week for a year when we were first married. What's the big deal about that??!!

Now Vicki, the lovely lady behind this recipe, lives across the street from my parents, and besides being the sweetest woman around is an AMAZING cook. Is it horrible that I would look forward to one of my parents being sick, so Vicki would bring us over some lasagna, ravioli or this casserole?! (I didn't really look forward to them being sick, I swear!!) The combination might sound weird, but I'm telling you, it is delicious!!


Vicki's Hawaiian Casserole
Recipe courtesy of Vicki Kovalesky


Ingredients:

2 chicken breasts, cooked and diced
1 stick butter
1 bunch green onion, diced
8 carrots, cut into slivers
6 eggs, scrambled
1 package thin pasta noodles (angel hair, fettucinne, spagetti...) cooked and drained
Soy sauce, to taste


Directions:

Melt the butter in a saucepan. Add the green onions and carrots. Cook until tender. Add chicken, scrambled eggs and butter mixture to the pasta. Drizzle soy sauce over the top and stir it all together. Taste it to see if you like the amount of soy sauce, if not, add some more. If you think you added too much, sorry. That's a bummer.

Crescent Chicken Squares

Crescent Chicken Squares




Ingredients:

1 (8 oz.) pkg. cream cheese, softened
3 tbsp. butter
2 cups cooked, cubed chicken
1/4 tsp. salt
1/8 pepper
1/2 tsp. garlic
2 (8 oz.) cans crescent rolls
2 tbsp. butter
Crushed seasoned croutons

Directions:

Blend cream cheese and butter until smooth. Add chicken, salt, pepper, and garlic and mix well. Seperate dough into 4 triangles (per can), spooning meat mixture into center. Bring corners of dough together and press with fork. Brush tops with melted butter and crushed seasoned croutons. Bake on ungreased cookie sheets according to crescent roll directions.

Pulled Chicken Sammies

Pulled Chicken Sammies

Recipe from Taste and Tell

Ingredients:

1 tablespoon extra virgin olive oil
1 small red onion, chopped (of course I skipped this ingredient)
2 cloves garlic, chopped
juice of 1 lime
1 tablespoon honey
1 1/2 cups salsa verde
1/2 cup sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 sandwich rolls, split
1 cup shredded monterey jack cheese

Directions:

Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Add sauce a little at a time to your bowl of shredded chicken. YOU MAY NOT NEED ALL THE SAUCE depending on how much shredded chicken you have. Stir in the sauce to coat.



Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt.

Chicken, Bacon and Veggie Pizza

I thought for sure my children would hate this pizza, so I made one for my husband and I, and one regular cheese pizza for the kids. Well, they loved it! Next time I will make two of them! The no fail pizza crust recipe is a keeper, very easy. It makes a thick dough if that is the kind you like, if not, then use your favorite pizza dough recipe. Oh, and see that red pepper on the bottom of the picture, on the edge of the crust? That would be my dividing line - on the right of that is the onion free zone, on the left is Onion City. I was VERY careful when putting the onions on, I didn't get them even CLOSE to the dividing line!! This pizza was delicious!!! When I grilled the chicken, I also put barbecue sauce on it. Yum.





Chicken, Bacon and Veggie Pizza

Recipe from Mommy's Kitchen


Ingredients:

1 recipe no fail pizza crust or use your own favorite pizza dough recipe
3 tbsp. olive oil
1 tsp. garlic, minced
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups cheddar or Colby jack cheese, shredded
1/2 red pepper, cored, seeded & cut into strips
1/2 medium red onion, sliced vertically
3 boneless, skinless chicken breasts, grilled & diced
6 slices bacon, cooked & crumbled

Directions:

Preheat the oven to 400 degrees. Prepare the pizza crust and roll out to fit into one 14 inch pizza pan or stone. Drizzle two tablespoon olive oil and the garlic onto the pizza crust, followed by half of each of the cheeses. Scatter half of the bell pepper, sliced onion, chicken, and bacon.

Add the remaining chicken, bacon, veggies and the rest of the cheeses. Finish it off by drizzling the last tablespoon of olive oil all over the top. Bake the pizza at 400 degrees for 20-25 minutes, or until the crust is lightly browned. Remove from the oven, let cool and slice.

Baked Chicken Parmesan

My husband and I are TRYING to eat healthier, but, sigh....... sometimes that's not so much fun. Last week we had salads for dinner for four nights. That got old pretty quick. I was excited to find this recipe because I really love chicken parmesan. It was SO good. I was sad that there wasn't any left overs.




Baked Chicken Parmesan

Recipe from SkinnyTaste

Ingredients:

4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
cooking spray


Directions:

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Pulled Chicken Suiza Sammies

This is so good.  It reminds me of the tortas place Mom and Dad took me to last time I went to Phoenix, Los Reyes de la Tortas.  To make mine more like their sandwich I sliced an avocado on it.  I LOVED this sandwich.


Ingredients:

1 tablespoon extra virgin olive oil
1 small red onion, chopped (of course I skipped this ingredient)
2 cloves garlic, chopped
juice of 1 lime
1 tablespoon honey
1 1/2 cups salsa verde
1/2 cup sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 sandwich rolls, split
1 cup shredded monterey jack cheese

Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Add sauce a little at a time to your bowl of shredded chicken. YOU MAY NOT NEED ALL THE SAUCE depending on how much shredded chicken you have. Stir in the sauce to coat.

Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve with potato chips like Los Reyes.
 
 
 
Recipe courtesy of Taste at Tell.
  

Honey Lime Chicken Enchiladas

I loved this.


Ingredients:

1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large cloves garlic, minced
2 chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese
1 14oz. can green enchilada sauce
1/2 heavy cream (I used half and half)

Put honey, lime juice, chili powder and garlic in gallon size bag.  Mix it together.  Add shredded chicken.  Make sure the honey lime mix covers all the chicken.  Put it in the refrigerator for and hour or so.
Mix enchilada sauce and cream in a bowl.  Pour about 1/2 cup of it into baking dish and cover the bottom.
Dip corn tortillas in heated cooking oil.  Fill each tortilla with a couple of tablespoons of chicken and some cheese.  Roll up and place seam side down in baking dish.  Continue until all tortillas are gone.  Cover with the rest of the enchilada sauce and sprinkle with remaining cheese.  Bake at 350 for 30 minutes.

Chicken Marsala

This is so good and so EASY!!!  Everyone of us LOVED IT.

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
4 boneless, skinless chicken breasts, pounded 1/4 inch thick
4 tbsp. butter
4 tbsp. olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine (I used cooking Marsala)
1/4 cup cooking sherry (I used red wine, JUST KIDDING)

In a shallow dish, mix together the flour, salt, pepper and oregano.  Coat the chicken pieces in flour mixture.

In a large skillet, melt butter.   in oil over medium heat.  Place chicken in the pan, and lightly brown.  Turn over chicken pieces, and add mushrooms.  Pour in wine and sherry  Cover skillet; simmer for 10 minutes, turning once, until no longer pink.

That's it!!!  Easy peasy!!!!

Recipe courtesy of Allrecipes.

Williams Sonoma Chicken Pot Pie

This is SO GOOD!! It comes together really fast too, if you use a few "cheater" ingredients!! I make two pies (one with peas, one without), pretty soon I will have to make three or four to satisfy all my hungry guys!!

1 cup sliced peeled carrots
1 cup frozen corn
1 cup frozen peas
2 tbsp. unsalted butter
2 boneless skinless chicken breasts (I make this when I have chicken during the week, cook extra and save it for this. I also do it after I make a turkey, perfect for leftover turkey!!)
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup half and half
1 tbsp. chopped parsley
1 egg yolk, beaten
1 pie crust (I have "issues" with making my own, never turns out, so I use the refrigerated kind)

Preheat oven to 400. Boil carrots for 5 minutes, boil corn for 1 minute. Drain and set aside. In a large frying pan with lid, melt butter over medium high heat. Add chicken, and cook, stirring occasionally for about 6 minutes until browned all over. Sprinkle in flour and stir well. Stir in the stock, half and half and parsley and bring to a simmer. Cover, reduce heat to low, and simmer for 6-7 minutes. Stir in veggies, including peas. Season with salt and pepper. Transfer to a 9 inch pie dish. Brush some egg yolk in a border around edge of pie dough. Place dough, egg side down, over filling and press dough to rim of dish. Brush surface lightly with rest of yolk. Cut a few slits into pie with knife. Place pie on cookie sheet to catch spills. Bake until golden brown, about 30 minutes. Yum!!!

Southwestern Egg Rolls

These are delicious.

Ingredients:

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels (I usually omit this because I don't like corn in them)
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Recipe courtesy of allrecipes.

Spagetti Chicken

Thom and I loved this, the kids were pretty wary of it.

Ingredients:

10-15 frozen chicken tenders
1/2 onion, chopped
1 envelope spaghetti sauce seasoning

Put in crockpot on high for 3 hours.

Melt in saucepan:

1/4 cup butter
2 cans cream of chicken soup
8 oz. cream cheese


Add to crockpot and cook on low for a few more hours. Serve over angel hair pasta.

Chicken Spagetti

Ingredients:

2 cups cooked, cubed chicken
2 cans cream of mushroom or chicken soup
1 1/2 cups grated sharp cheddar cheese
3 cups dry spagetti, broken into small pieces
2 cups chicken broth
2 tsp. seasoned salt
salt and pepper to taste
1 additional cup of grated sharp cheddar cheese

Cook spagetti. When done, combine with remaining ingredients (except last cup of cheese). Place mixture in 9X13 pan and top with remaining cheese. Bake at 350 for 40 minutes.