Baked Soft Taco Roll Ups

Switching up the way we eat tacos is nothing new,  tacos are a family favorite and this recipe did not disappoint.  This recipe is a little spicier than some of the others that I make, but that can be easily fixed if you don't like things quite as spicy as I do by adding less jalepenos to the mix.  I had a tough time coming up with something to call this dish... I don't know all of the technical aspects of what a taco, burrito, enchilada... I just know delicious!

Ingredients:

• 2 Chicken Breasts cooked and shredded
• 1/2 Cup PepperJack Cheese
• 1 Cup Mild Cheddar Cheese (divided)
• 2 Tablespoons of diced Jalepenos (I use the sliced kind from a jar and just chop them up a bit)
• 1/2 of Corn
• 1 Cup of Sour Cream
• 1/3 cup of salsa
• Cayenne Pepper
• 3/4 teaspoon of Cumin
• 1 teaspoon of Salt
• 1/2+ 1 teaspoon Minced Garlic
• 1/3 Cup of Canola Oil
• About 10 8" Flour Tortillas (you can use bigger ones if you would like)
• Optional- serve with a side of shredded lettuce, sour cream, or salsa 

Serves 5

In a small sauce pan add canola oil and 1 teaspoon of minced garlic.  Bring oil to a simmer, this will happen pretty quick because this is not a lot of oil.  Turn off heat and let sit about 10 minutes so that the garlic infuses the oil with flavor.  While that is cooling, combine pepper jack, 1/2 cup mild cheddar, corn, sour cream, jalepenos, cumin, salt, 1/2 teaspoon minced garlic, salsa, and shredded chicken in a large bowl.  Mix well.

Preheat oven to 400.  Place about 1/4 cup of the mixture on one of the tortillas and sprinkle a little more cheese on top.

Fold sides in and place seam side down.  Repeat until all mixture is used.  Then lightly brush each of the roll ups with the garlic olive oil and sprinkle a dash of the cayenne pepper on each one.  I lined my baking sheet with parchment paper for easy clean up!

Bake for 10-12 minutes flipping halfway through.  The baking time will very depending on the size of the tortillas that you use.  You will know they are done when the edges of the tortillas are crispy.

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Green (Cilantro Lime) Chicken Burritos

I know, I know who wants to eat GREEN chicken.  Doesn't everyone want to go green?  When you look at the picture you are going to be even less likely to want to eat it.  I am actually tempted to not post any of the pictures that I took.  They are DEFINITELY GREEN!  I will be serving this on St. Patrick's Day for sure!

Ingredients:

• 3 chicken breasts cut into strips
• Burrito size Tortillas

Marinade

• 1 cup fresh Cilantro (stems removed)
• about 15 Almonds
• 2 1/2 tablespoons Olive Oil
• 2 tablespoons Minced Garlic
• 1 1/2 teaspoons Lime Juice
• 1/2 cup Parmesan Cheese
• 1/4 cup of Chicken Broth
• 1  teaspoon salt

Burritos stuffers:

• lettuce
• sour cream
• diced tomatoes
• cheese
• salsa
• rice

First I placed the almonds into the food processor to finely chop them.  I used the Nutribullet.  Then I added in the rest of the marinade ingredients and blended until a nice bright green cilantro pesto was formed.

I then combined the chicken with the marinade and let it sit in the refrigerator for about 30 minutes.  Then I sprayed my skillet with non-stick cooking spray and cooked the chicken thoroughly.  Once the chicken was done I stuffed a burrito for each person with their favorite stuffers.  I like mine with lettuce, cheese, sour cream, and salsa.

As I dumped it into the pan, I thought to myself there is no way my family was going to eat this.  Well I was wrong, the taste was so good they quickly got over the fact that they were eating green chicken!

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!