Chicken Taquitos

We tried these easy Chicken Taquitos last night and were impressed by how yummy yet simple they were to make.  I served them with sour cream, guacamole, and salsa for dipping and rice and beans on the side.  It was very filling. Even the kids enjoyed it.

2 cups shredded chicken
1 tsp cumin
1/4 tsp garlic powder
1/2 tsp salt
1 cup of Mexican blend cheese
12 corn tortillas

Heat oven to 400 degrees.  Mix together first 5 ingredients.  Heat tortillas 2 at a time in the microwave in between damp paper towels for 20 seconds.  Fill each tortilla with some of the chicken mixture and roll up.  Place seam side down on a baking sheet coated in non-stick cooking spray.  When all wraps are on the baking sheet, spray the top with a little more cooking spray.  Bake for 25 minutes.  Serve warm.

Coconut Curry Chicken

I have to admit that I have tasted very little Thai food, and I have always wanted to try a curry dish so I decided to make my own.  It turned out very tasty, even the kids ate it.  Use your slow cooker or speed it up on the stove.

4 4oz. chicken breasts
2 medium potatoes, peeled and cubed
1 small onion, chopped
1 can light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 tsp chicken bouillon granules or 1/2 chicken stock cube
1/4 tsp salt
1/4 tsp pepper
1/4 cup sliced green onions
raisins, flaked coconut, cilantro, or peanuts for topping (optional)
Hot cooked rice

Put potatoes and onions in bottom of slow cooker.  In a non-stick skillet, brown sides of chicken.  Use a little non-stick cooking spray if you would like.  Then place in slow cooker on top of potatoes.

Mix remaining ingredients except for green onions and toppings in a medium bowl.  Pour over chicken and cook in slow cooker for 5-6 hours.

When ready to eat, serve over rice and topped with green onions and other topping of your choice.  We tried it with cilantro and it was delicious. Serves about 4.  Enjoy!