Cooked chicken from a 2 1/2 to 3 pound whole young fryer, shredded or chopped
1 small green pepper, chopped
1 pkg. (8 oz.) cream cheese
1 jar MinneSalsa (hot, medium, or mild)
8 - 10 flour tortillas (6 inch)
1 lb (12 oz.) Velveeta Pasteurized Process Cheese Spread, cut up (or try Velveeta Light)
1 cup milk
Sour cream, for garnish
More MinneSalsa, for garnish, use up the other 1/2 jar (or more if you'd like).
Stir chicken, green pepper, cream cheese, and MinneSalsa in medium saucepan over medium-low heat until cream cheese is melted. Spoon mixture down center of each tortilla-you gage how much filling you need. Roll up tortillas. Place seam-side down in 13x9-inch baking dish that's been sprayed with nonstick cooking spray. Stir process cheese spread and milk in a small saucepan over low heat until smooth. Pour sauce over tortillas. Cover dish with foil and bake at 350°F for 20 minutes, or until heated through. Don't forget to garnish with sour cream and our MinneSalsa.
4 Chicken Breast (Boneless/Skinless)
1 16 oz Jar of MinneSalsa (Hot, Medium, Mild)
1 Cup of Peanut butter
2 Tablespoons lime juice
1 Tablespoon soy sauce or fish sauce
1 Teaspoon grated fresh gingerroot
1 cup chopped peanuts (garnish)
2 tablespoons chopped fresh cilantro (garnish)
Combine MinneSalsa, peanut butter, lime juice and soy/fish sauce in baking dish and mix until smooth. Tenderize chicken breasts and place in baking dish. Cover and bake at 350 degrees for approximately 45 minutes or until heated through. Serve completed dish with a garish of peanuts and cilantro.
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