Baked Creamy Taquitos

3 oz of cream cheese (softened)

1/4 cup of green salsa

1 tablespoon of fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3 tablespoon chopped cilantro

2 tablespoon green onion

2 cup shredded cooked chicken

1 cup shredded pepperjack cheese

10 small tortillas fresh ground salt (kosher)

PAM cooking spray

Oven temp 425*

-Line a baking sheet or pan with foil and spray with "Pam"

-Heat cream cheese for 20 sec in microwave, if not at room temperature

-Mix cream cheese, green salsa, lime juice, green onion 

-Add cilantro and green onion

-Add chicken and cheese & mix well

-Place 2 or 3  tablespoons on the lower 1/3 of the shell and roll tight

-Place seam side down on the pan DO NOT let them touch each other

-Ppray them with a good amount of cooking spray and sprinkle freshly ground or kosher salt on top of them

Bake for 15 - 20 minutes until the ends are golden brown 

Serve with lime cilantro rice for pure heaven in your mouth 

Sweet & Sour Chicken

adapted from Mel's Kitchen Cafe

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup tapioca starch (found in Asian supermarkets)
2 eggs, beaten
1/4 cup canola oil

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce.  Turn the oven to broil and cook for another 1 1/2 to 2 minutes, just to crisp up the chicken. Serve over rice