Smothered Mexican Chicken Roll ups, Baked Brown Spanish Rice & Butterfinger Cake

  It’s not very often I try to tackle 3 new recipes all in one meal, and it’s REALLY rare for us to love all 3 of them!!!!  But it happened!

  So, without further ado, I give you the Mexican supper of your dreams……Ole’!  And yum!  🙂

Smothered Mexican Chicken Roll Ups

• 12 Chicken strips, pounded thin
• 4 ounces Cream Cheese, softened
• 16 oz. Salsa Verde (Green salsa made with tomatillas), divided
• 1/2 bunch Cilantro, snipped
• 1 teaspoon Cumin
• ½ teaspoons Garlic Powder
• 3 ounces Fresh Spinach
• 3 ounces Pepper Jack Cheese, Shredded
• 6 ounces shredded Mexican cheese
• 6 ounces Tortilla Chips, Crushed

Flatten out the chicken to about 1/4″ thickness.

Blend together the cream cheese, half the salsa, cilantro, cumin and garlic powder to form a sauce.

Spread sauce across each breast.

Top with both cheeses and a single layer of spinach.

Roll closed and place in a 9×13 baking dish, seam side down.  Repeat until all 12 chicken roll ups are in place.  Pour remaining half jar of Salsa verde over the chicken and cover in crushed tortilla chips.

Bake at 350ºF covered for 1 hour or until chicken is cooked through.

  YUM!

Baked Brown Spanish Rice

2 1/4 cups brown basamati rice

2 cans chicken broth

1 can rotel tomatoes with chilies, drained (you decide how hot you want, we did original)

1 tsp. chili powder (less if you don’t like heat)

1 tsp. cumin

Preheat oven to 350*.  Combine all ingredients in a 2 Qt. oven safe baking dish.  Stir well.  Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender.  Let sit for 10 minutes out of the oven.  Salt and pepper to taste.  Fluff with a fork and serve with Smothered Chicken Roll Ups.

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Time for dessert!  You have probably heard of Health Bar Cake that uses German chocolate cake mix, gooey stuff and of course, crushed Heath bars.  Mmmm, one of our favorites!  This is the Butterfinger version, just as yummy and so easy too!

Butterfinger Cake

Yellow, white or french vanilla cake mix

1 can sweetened condensed milk

1 jar caramel topping

4 whole Butterfinger candy bars

Small cool whip

Bake the cake mix according to the package direction.  While hot, poke holes all over the cake.  Pour can of sweetened condensed milk and caramel over hot cake.  Crush up 3 Butterfingers and spread on top of gooey layer.  Allow to cool and refrigerate.  Once cooled completely, top with cool whip and last Butterfinger, crushed.  Serve cold. 

Eat within 3 days as it gets soggy otherwise!

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  I still can’t believe we were 3 for 3 with new recipe “Keepers”! My odds aren’t usually that good.

Try ‘em and let me know what your family thinks……..

Happy Cooking & Baking!

~T