Sweet and Spicy Picante Chicken

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Servings: 4

4 skinless, boneless chicken breast halves
1 1/2 cups Picante Sauce or Thick & Chunky Salsa
3 tablespoons packed light brown sugar
1 tablespoon Dijon-style mustard
3 cups hot cooked regular long-grain white rice

1. Place the chicken into a 2 quart shallow baking dish. Stir the picante sauce, brown sugar and mustard in a small bowl. Pour the picante sauce mixture over the chicken.
2. Bake at 400 degrees F for 20 minutes or until the chicken is cooked through. Serve with the rice.

Chicken Flautas

Serves: 36

4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
6 (6 inch) corn tortillas
1 tablespoon vegetable oil

1. Preheat oven to 350 degrees F.
2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
3. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.