Crispy Chicken Tortilla Rollups With Spicy Avocado Crema Recipe 455

Steps:

• 1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a large skillet with 1 cup of water. Cover and cook on medium high heat until cooked through. You can add more water if necessary. Once the chicken is cooked, cool and shred with 2 forks.
• 2. In a large mixing bowl combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro, and scallions. Mix well; add cooled shredded chicken and stir together.
• 3. Lay out tortillas and divide mixture evenly on the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla up tightly. Do not fold in the ends like you would a burrito but leave them free. Use a sharp knife and cut into 1 inch thick slices then transfer to a serving platter. Refrigerate until you serve.

Steps:

• Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
• Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
• Ladle into bowls and top with tortilla strips.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).