Slow-Cooker Shredded Mexican Chicken

Ingredients

1 package (28 oz) boneless skinless chicken thighs

1 pouch (1 oz) taco seasoning mix

1 jar (24 oz)  salsa

Directions

1. In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
2. Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is tender.
3. Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.

Mexican Lasagna

1 lb boneless, skinless chicken breasts, cut into strips
1 lg onion, halved and cut into thin wedges
1 lg clove garlic, minced
2 c (16 oz) fat-free ricotta cheese
1 c (8 oz) reduced-fat sour cream
1 jar (4 oz) chopped green chile peppers
½ c chopped fresh cilantro (optional)
2 tsp ground cumin
⅛ tsp salt
3 c salsa
8 corn tortillas (6" diameter), cut in half
1¼ c (5 oz) shredded low-fat Monterey Jack cheese

1. PREHEAT the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray. Coat a large nonstick skillet with cooking spray and place over medium heat.
2. ADD the chicken and cook, turning several times, for 5 minutes, or until no longer pink. Remove to a medium bowl. Wipe the skillet with a paper towel.
3. COAT with cooking spray. Place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned. Add to the chicken in the bowl.
4. COMBINE the ricotta, sour cream, chile peppers, cilantro (if using), cumin, and salt in another medium bowl,
5. SPREAD 1 cup of the salsa across the bottom of the prepared baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the ricotta mixture over the tortillas. Top with half of the chicken mixture. Top with 1 cup of the remaining salsa and ½ cup of the Monterey Jack.
6. REPEAT the layering sequence with the remaining tortillas, ricotta mixture, and chicken mixture. Sprinkle with the remaining 1 cup of the salsa and ¾ cup cheese.
7. BAKE for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns too quickly.

Salsa Roll-Ups

What You Need

4oz.  (1/2 of 8-oz. pkg.)  Neufchatel Cream Cheese, softened

3 Tbsp.   Thick & Chunky Salsa

4 flour tortillas (6 inch)

1/2 cup  Mexican Style 2% Milk Finely Shredded Four Cheese

1/4 tsp.  chili powder

Make It

MIX Neufchatel and salsa until blended; spread onto tortillas.
TOP with remaining ingredients; roll up tightly.
CUT each roll-up into 5 slices.