Slow Cooker Cream Cheese Chicken Taquitos

Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!

Author: lecremedelacrumb.com

Serves: 4

Ingredients

♦2 boneless skinless chicken breasts

♦1 teaspoon chili powder

♦1 teaspoon garlic powder

♦1 teaspoon cumin

♦salt + pepper

♦8 ounces cream cheese

♦1 cup water

♦½ cup shredded colby or Mexican blend cheese

♦12 6 inch corn or flour tortillas

♦optional: cilantro, salsa, sour cream, or other toppings as desired

Instruction

►Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.

►Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.

►Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

Seared Chilean Sea Bass with Potatoes & Herb Sauce

Seared Chilean Sea Bass with Potatoes & Herb Sauce - Make a beautiful, healthy restaurant-quality dish at home in 17 minutes.

Author: foxeslovelemons.com

Prep Time: 10 minutes

Cook Time: 7 minutes

Yield: 4 servings

Ingredients

For the Green Sauce:

•2 celery stalks, roughly chopped

•2 cups packed fresh cilantro

•1 leek (dark green top only), roughly chopped

•Juice of 1/2 lemon

•Pinch of kosher salt

For the Potatoes, Fish & Assembly:

•1 pound small fingerling potatoes

•4 pieces (4 ounces each) Chilean sea bass

•Kosher salt

•2 tablespoons olive oil

•8 scallions, trimmed

•1/2 cup Greek yogurt

•Cilantro sprigs for garnish

Instructions

►Make the Green Sauce: Puree all ingredients in blender until smooth. Pour into a fine-mesh strainer set over a medium bowl. Let sit, stirring mixture in strainer occasionally so all juice drains into bowl; discard solids.

►Place potatoes in medium microwave-safe bowl and microwave on high 4 minutes or until tender (or boil potatoes on stovetop, if desired).

►Heat large skillet over medium-high heat until skillet is very hot. Pat fish dry with paper towel and season with salt. Pour oil in pan; place fish skin side-down in pan. Cook 4 minutes or until skin is very crisp. Turn and cook 2 minutes longer. Transfer fish to plate.

►Place scallions in same skillet; cook 1 minute or until slightly softened and charred in spots.

►Divide yogurt, potatoes, fish and scallions between 4 plates. Spoon green juice around fish and garnish with cilantro.