Cheese, Chilli Chicken Taquito's (baked)

This is what we had for New Years Day.  Usually we have some sort of  big meal, either Ham, Roast Pork or sometimes even Turkey....but this year we just weren't in the mood for all that.  I myself was really craving something Mexican and I haven't made Taquito's in some time.  I also made some of these with white corn.  I used white corn tortillas, chicken breast and the list of other ingredients follows:

Ingredients:
4 large boneless skinless chicken breast
1 large onion diced
1/2 can of mild rotel
salt/pepper
2 tsp chilli powder
queso cheese for filling, didn't really measure
1/2 cup white corn (canned) drained)
4 oz cream cheese
Hatch green chilli
White Corn Tortillas (warmed, makes it easier to roll them)

***  warm the tortilla in a dry skillet, it makes them so much easier to roll and they don't break **
Directions:
Saute some chopped onion in pan, add chicken *I put the breast in and cooked then cut*, return the chicken to the pan  add seasoning, rotel, corn and the green chilli, if you use it.  Cook until all combined.  Warm tortilla and then fill, don't over fill, roll and place on a greased lined parchment paper baking sheet.  Spray the tops of tortilla then top with cheese.  Bake 375° for about 15-20 until
shells are golden and cheese is melted.  Serve with avocado and sour cream and of course more cheese.

Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the Things YOU L♥ve.
Donna

Mexican Chicken Casserole

This is an easy recipe and freezes well. I adapted it from here. I'm not sure why I didn't get a picture of it cut and on the plate. Maybe I was just anxious to dig in. :)
Printable
Ingredients:
6 cups of cook chicken meat shredded
24 oz Mexican Cheese blend (divided in half)
2 bunches green onions chopped (divide in half)
2 10 3/4 oz cream of chicken soup
3 cups sour cream
1 4oz can of chopped green chillies
1 cup pitted black olives finely chopped
1 cup finely chopped mushrooms
12 10 inch flour tortillas

Directions

Preheat oven to 350 degrees F.

Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.

Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.

Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.

Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.
Thanks for stopping by. Remember to Find the Time to Do all the Things You love.
Donna