Taco Soup and Baked Chicken Taquitos

Baked Chicken Taquitos

Recipe by: Our Best Bites and Feature on Life as a Lofthouse.

2 1/2 cups shredded cooked chicken

5 oz cream cheese, softened

2 tbs fresh lime juice

1/2 c green salsa

1/4 tsp minced onion

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cumin

1/4 c cilantro, chopped

2 tbs green onion, chopped

1 1/2 cups shredded Monterrey Jack cheese

20 corn tortillas

Preheat oven to 400 degrees. Line a baking sheet with tinfoil and spray with cooking spray. In a large bowl, Mix the cream cheese, salsa, lime juice, onion, chili and garlic powder and cumin.

Then add the cilantro, green onion and cheese. Add in your shredded chicken last, and mix well together.

Heat your corn tortillas in a microwave by placing them in between damp paper towels and heating for 30 seconds at a time so their easy to roll and wont crack. Take one tortilla, spreading about 3 tbs of the mixture on the lower part of the tortilla. Roll up, and place seam side down on the baking sheet. Continue with all 20 tortillas. (Make sure none of the taquitos are touching or they will stick together while they bake) After they are all rolled up, spray them with cooking spray. Bake for 15-20 minutes or until edges are golden brown! Serve with salsa, sour cream or whatever your heart desires :)

Taco Soup

Recipe by: Gail H.

1 lb. hamburger

1 medium brick of Mexican Velveeta

2 Cups of milk

1 Can Ro-tel

1 Can of Black Beans, drained

1 Can Hominy, drained

1 Can Corn, drained

1 Can Navy Beans, drained

Cornstarch and cold water if needed

Brown hamburger. Add remaining ingredients and cook until melted. If it seems too thin, add 1 tablespoon of cornstarch dissolved in a couple of tablespoons of cold water.