It's All in the Spice

Ingredients 1 package (28 oz) boneless skinless chicken thighs 1 pouch (1 oz) taco seasoning mix 1 jar (24 oz)  salsa Directions In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly. Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours...

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, chil...

What You Need 4oz.  (1/2 of 8-oz. pkg.)  Neufchatel Cream Cheese , softened 3 Tbsp.   Thick & Chunky Salsa 4 flour tortilla s (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.