Mexican sour cream Rice

Yummy side dish to go with our Mexican food! 

Ingredients:
1 cup uncooked long grain white rice
1 14-ounce can chicken broth
1 cup sour cream (I used 1/2 cup)
1 4-ounce can diced green chile peppers
2 cups shredded pepper-jack cheese, divided (I used 1 cup, divided)
1 cups frozen whole kernel corn
1/4 cup finely chopped fresh cilantro
Salt and ground black pepper to taste

Directions:
1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes (because I used Minute Rice, I decreased the simmering time to about 10 minutes).
2. Preheat oven to 350 degrees. Lightly grease a 1-1/2 quart casserole dish.
3. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Jill

Creamy Chicken Taquitos

Another great recipe from Marci's blog, On My Menu!  I always go to her blog for tex-mex recipes!!!  This one is a family favorite!

Ingredients:
1/3 cup (3 oz) cream cheese (I used half a block (so 4 oz) of 1/3 fat cheese)
1/4 cup green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic (I wasn't sure what this was so I used garlic powder)
3 Tbsp. chopped cilantro
2 Tbsp. sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray

Directions:
1. Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. Warm the 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 refrigerate!
3. Working with a few tortillas at a time, heat them in the microwave until they are soft enough to roll without cracking. Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, and then roll it up as tight as you can. Place seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle some kosher salt on top.
4. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
(I used 15 corn tortillas, but over stuffed some of mine so all the yummy guts leaked out...I would use 18-20 tortillas next time)

Enjoy!
Jill