Sweet & Spicy Sriracha Chicken Tacos

Sweet and Spicy Sriracha Chicken Tacos

Recipe from : Will Cook for Smiles

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 6 -8 tacos

Author Lyuba Brooke

Ingredients

• Chicken:
• 2 chicken breasts boneless and skinless
• 3 Tbsp sriracha sauce
• 1 Tbsp honey
• 1 tsp lime juice
• Salt
• Tacos:
• 6-8 taco shells
• 1 avocado peeled and pit take out
• 1-2 cups mixed greens
• 1/4 cup chopped green onion
• Sauce:
• 1/3 cup sour cream
• 1 Tbsp finely minced cilantro
• 2 tsp lime juice
• Salt
• __
• 1 Tbsp sriracha + 1/2 Tbsp honey for topping

Instructions

1. Combine sriracha, honey, salt, and lime juice for marinating the chicken. Mix and slather both chicken breasts with the mixture. Let it marinade for about 15 minutes. (You can also let it marinade for longer in the fridge.) You can prepare the chicken on the grill or in a skillet on a stove top. Cook on both sides until done. Take off heat and cool a little bit, until you can handle it enough to cut.
2. In a small sauce bowl, mix together sour cream, finely minced cilantro, lime juice and salt. Set aside.
3. Mix together 1 Tbsp of sriracha and 1/2 Tbsp of honey. (You can always make more if you like more sauce and more heat.) Set aside.
4. (To drizzle sauces, I usually add them to separate small zip-lock bags and cut off little tips when I'm ready to drizzle. That way I don't have to wash a million squeeze bottles or use pricey piping bags.)
5. Slice chicken and add some to each taco shell.
6. Add some diced avocado, greens, and green onion on top of chicken.
7. Drizzle with sour cream sauce and honey sriracha on top.
8. Serve right away.

Creamy Green Chile Chicken Enchiladas

Creamy Green Chile Chicken Enchiladas
Photo/Recipe- Mel's Kitchen Cafe

Yield: Serves 4-6

Ingredients

Filling:
• 3 cups cooked, chopped chicken
• 2 (4 oz.) cans of green chiles, lightly drained
• 1 package (8 oz.) cream cheese, cubed
• 1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
Sauce:
• 2 tablespoons butter
• 1/2 cup chopped onion (about 1/2 medium onion)
• 2 tablespoons flour
• 1/3 cup chicken broth
• ¼ cup milk
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 can (7 ounce) green chile enchilada sauce
• ½ cup sour cream
Assembly:
• 8 ounces (about 2 cups) Monterey jack cheese, shredded
• 8 medium (soft taco size) flour tortillas
• Handful of chopped fresh cilantro

Directions

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
4. Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).
5. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Notes

Make Ahead Instructions: Follow the recipe instructions, letting the sauce cool to warm room temperature before proceeding with filling the enchiladas. Assemble the enchiladas as directed in the recipe with the cooled sauce. Cover the baking pan with plastic wrap and refrigerate for 8-12 hours before baking. Bake according to the recipe, adding an additional 5-10 minutes if needed since the enchiladas were refrigerated. Alternately, after assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.

Slow Cooker Jalapeño Popper Chicken Taquitos

SLOW COOKER JALAPEÑO POPPER CHICKEN TAQUITOS
Photo/Recipe from:HERE

PREP TIME

20 mins

COOK TIME

8 hours

TOTAL TIME

8 hours 20 mins

Cream cheese, jalapeños, and chicken all come together in these irresistible crispy taquitos! This is one amazing go-to crockpot recipe you'll make again and again! Serve these up as a main dish or they're perfect for game day appetizers - either way you can't go wrong!

Author: Tiffany

Recipe type: Main Dish

Cuisine: Mexican

Serves: 4

INGREDIENTS

• 3-4 chicken breasts, frozen or thawed
• 8 ounces cream cheese
• ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
• 1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!)
• optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing, OR click HERE for my Cafe Rio Tomatillo Ranch Dressing recipe (this is the green dressing you see in the pictures)

INSTRUCTIONS

1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
2. minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
3. Use two forks to shred chicken and stir it in with the other contents of the crockpot.
4. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
5. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
6. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
7. Serve warm with dipping sauces and toppings if desired.

Chicken Enchiladas with Avocado Cream Sauce

Chicken Enchiladas with Avocado Cream Sauce

Photo and Recipe from HERE

Enchilada Ingredients:

• 2 Tbsp olive oil
• 1 medium white or yellow onion, peeled and thinly sliced
• 2 poblano peppers stemmed and thinly sliced. (The ones I found were HUGE so I only used 1)
• 1 jalapeño pepper, finely diced
• 8-10 flour tortillas
• 4 cups shredded cooked chicken
• 2-3 cups Monterrey Jack cheese
• optional garnish: fresh cilantro, sour cream, and/or shredded cheese

Avocado Cream Sauce Ingredients:

• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 cups chicken broth
• 3/4 cup sour cream
• 1/2 tsp cumin
• 1/2 tsp. salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 2 California avocados, peeled and pitted
• 1/2 cup chopped fresh cilantro
• Juice of one lime

First make the avocado cream sauce: Melt the butter in a skillet over medium high heat.  Add the flour, whisking until golden and bubbly, about 2-3 minutes.  Slowly whisk the broth into the flower mixture.  Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.  Stir in sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.  Remove from heat and transfer misture to a blender or food processor.  Add avocados, cilantro and lime juice, and pulse until smooth and well-blended.  (Be very careful blending hot liquids -- the heat will expand!  So be sure to remove the lid occasionally so that the heat can escape.  Season with additional salt or pepper if needed.

In a large skillet, heat olive oil over medium-high heat.  Add onion, poblano and jalapeño, and saute for 5-6 minutes until the onions are cooked and translucent.  Remove from heat.

To assemble the enchiladas, place a tortilla on a flat surface.  Spread a tablespoon or two of the avocado sauce down the middle of the tortilla.  Then layer on some of the vegetable mixture, shredded chicken and cheese.  Carefully roll the tortilla and place it seam side down in the baking dish.  Repeat with the remaining tortillas.  Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.

Remove from oven, then serve individual enchiladas drizzled with remainder of the avocado cream sauce.  You can also garnish with additional cilantro, cheese, and/or sour cream.

Chicken and Black Bean Green Enchilada Rice Bake

Chicken and Black Bean Green Enchilada Rice Bake

Yummy! This recipe is so FULL of flavor and super simple to make. (Thank goodness for the amazing Japanese rice cooker I have. What would I do without it?) Definitely was added to our weekly rotation. Need an easy meal? Here it is!

Ingredients: Sorry we're missing the chicken and rice here!

Chicken and Black Bean Green Enchilada Rice Bake

Picky Palate

2 cups cooked white rice

2 1/2 cups cooked, shredded chicken breasts

One 15-ounce can mild (I used medium) green enchilada sauce

One 4- ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp Cumin

One 15-ounce black beans, drained and rinsed

2 cups cheddar cheese

1. Preheat oven to 350 degrees F and spray a 9x13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions (or if you have a rice cooker, you're lucky like me :) ).

3. 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 and rice is hot.

Makes 6-8 servings.

Horchata

Okay so one of the main reasons I go to costa vida (aside from their incredible pork salads) is for their horchata. I haven't tasted any better except for when we were in Cancun on our honeymoon. I saw this recipe and just HAD to try it. Turned out really good for being my first time trying! I made this with white rice because I didn't have brown on hand and it still turned out just great!

Brown Rice Horchata
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 1 cup • Points: 3 pts • Points+: 4 pts
Calories: 137.5* • Fat: 0.7 g • Protein: 2.9 g • Carb: 31.4 g • Fiber: 1.3 g
Sodium: 30.7 mg

• 1 cup rinsed brown rice (I used short grain brown rice)
• 4 cups water
• 2 cinnamon sticks
• 1 cup skim milk
• 1/3 cup raw sugar or agave (or more to taste)
• 1 tsp dark vanilla extract
• 1/2 tsp ground cinnamon plus more to top

Soak the rice overnight or at least 8 hours in water with cinnamon sticks.

The next day discard cinnamon sticks and blend the rice and water in your blender water at the highest speed for about 5 minutes. Pass through a fine mesh sieve about two times to catch all the gritty bits. (A stocking works great) Discard the remaining rice pulp.

Pour into a pitcher, add skim milk, sugar, cinnamon and vanilla and mix well by stirring. Refrigerate until ready to serve.

To serve fill a glass with ice, pour horchata into a glass and sprinkle a little cinnamon on each serving just before drinking.

Chicken Enchiladas

My husband just told me that these have to make our weekly menu. They are some of the best enchiladas that I have had. I think the secret ingredient is the cream cheese. YUM!

Chicken Enchiladas

Submitted by Erin ~ The Sisters Cafe

½ c. each yellow and green pepper (or whatever you have)

2 Tb butter

1 15-oz can tomato sauce

1 c. chicken stock (water and 1 tsp bouillon granules (or1 cube) works great)

1-2 tsp chili powder

1 tsp each cumin, sugar, and salt

¼ tsp pepper

1/3 c. half and half (I always use milk to cut down on calories)

1 (8-oz) pkg cream cheese (I always use Neufchatel cheese)

3 c. cooked chicken, diced

¾ c. onion, chopped (can also add celery to complete the ¾ c.)

½ tsp salt

2 Tb butter

1 c. cheese (I prefer Monterrey Jack)

8-12 flour tortillas (I use 10)

Sauté onion and pepper in butter. Remove to a bowl and set aside. Heat tomato sauce, chicken stock, chili powder, cumin, sugar, salt and pepper; simmer 30 minutes. Meanwhile, prepare filling. Gradually add half and half to cream cheese. Stir in chicken, sautéed onion and bell pepper (and celery, if desired), and salt.

Lightly brown tortillas on both sides in butter until heated, but not crisp. (This is purely optional. I have never bothered to brown my tortillas.) Dip tortilla in tomato sauce mixture and spoon ¼ c. chicken filling into each tortilla. Roll up and place seam side down in a lightly greased 9x13 pan. Cover with remaining tomato sauce. Cover with foil.

At this point you may freeze the pan. Otherwise, bake at 350° for 20 minutes. Remove foil and sprinkle with 1 cup cheese. Bake 5 more minutes. (When baking a frozen pan of enchiladas, remove the pan from the freezer, leave one layer of foil on top, and place in the oven (no need to preheat). Set the oven to 350° and bake for about 40-45 minutes or so, or until it is hot in the middle. Then add cheese and bake until it is melted on top.)