From Susan.
4-5 chicken breasts
1 8-oz. jar apricot preserves
1 6-oz. bottle Russian salad dressing
1 pkg. dry onion soup mix
Put chicken in an 11- x 13-inch baking dish. Combine preserves, dressing, and soup mix and pour sauce over chicken. Marinate overnight. Bake covered at 350 degrees for 1 hour, removing cover the last 15 minutes.
Notes: You could probably substitute French or Catalina dressing if you can't find Russian dressing.
Baked Creamy Chicken Taquitos
When I first read this recipe, I thought it sounded tasty but was skeptical the taquitos would crisp up just by baking them in the oven. They did crisp and were very yummy. My sister said these taquitos taste like the Crisp Chicken Burritos from Taco Time (only without the nasty green chile aftertaste). Recipe is from OurBestBites.com.
3 oz. cream cheese
1/4 C. salsa verde
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 C. shredded cooked chicken
1 C. grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
Working with a few tortillas at a time, heat tortillas in the microwave until they are soft enough to roll without cracking, about 20-30 seconds (it helps to place the tortillas between damp paper towels). If you find the tortillas are cracking when you roll them or they come unrolled right away, just try heating them longer.
Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll the tortilla as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Serve with pico, salsa, sour cream, guacamole, and/or cilantro-ranch salad dressing.
Notes: This recipe makes about 8 taquitos. I was ambitious and decided to make OurBestBites.com's Taco Grilled Chicken to include in the taquitos. The chicken smelled and looked delicious, but I was nervous that it was undercooked so I just dumped in a 13-oz. can of chicken. There is such a thing as granulated garlic in the spice aisle of the grocery store--don't substitute garlic salt or garlic powder. You can substitute corn tortillas for the flour tortillas. I was using a wooden spoon to stir the spices into the cream cheese, but felt like the cream cheese was too clumpy. I pulled out the hand mixer and whipped everything together until the cream cheese was smooth and then stirred in by hand the chicken and cheese. I think the results were worth the extra dishes.
3 oz. cream cheese
1/4 C. salsa verde
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 C. shredded cooked chicken
1 C. grated pepperjack cheese
small flour tortillas
kosher salt
cooking spray
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
(You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)
Working with a few tortillas at a time, heat tortillas in the microwave until they are soft enough to roll without cracking, about 20-30 seconds (it helps to place the tortillas between damp paper towels). If you find the tortillas are cracking when you roll them or they come unrolled right away, just try heating them longer.
Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll the tortilla as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Serve with pico, salsa, sour cream, guacamole, and/or cilantro-ranch salad dressing.
Notes: This recipe makes about 8 taquitos. I was ambitious and decided to make OurBestBites.com's Taco Grilled Chicken to include in the taquitos. The chicken smelled and looked delicious, but I was nervous that it was undercooked so I just dumped in a 13-oz. can of chicken. There is such a thing as granulated garlic in the spice aisle of the grocery store--don't substitute garlic salt or garlic powder. You can substitute corn tortillas for the flour tortillas. I was using a wooden spoon to stir the spices into the cream cheese, but felt like the cream cheese was too clumpy. I pulled out the hand mixer and whipped everything together until the cream cheese was smooth and then stirred in by hand the chicken and cheese. I think the results were worth the extra dishes.