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This recipe was one I found in the last two weeks, it looked good, and on the menu it went. It was super easy and really yummy.

Chicken and Cheese Flautas
3/4 c. cooked chicken
1 c. shredded Monterey Jack Pepper Cheese
1/3 c. chunky salsa
4 tsp vegetable oil
6 flour tortillas
Combine the chicken, cheese, and salsa together. Spread mixture evenly over the 6 tortillas. Roll the tortilla tightly and secure with toothpicks. Brush each tortilla with vegetable oil and then cook the filled tortillas over medium head 4-6 minutes, turning occasionally until filling is hot and the tortillas are toasted. Remove the toothpicks and serve with guacamole or sour cream if desired. ***********************************************Cheesey Chicken Skillet

3 oz Wide Noodles
4 boneless, skinless chicken breasts
10 oz frozen package of broccoli
1/2 cup of chicken broth
4oz cream cheese
3 TBSP mayo
1 c. shredded cheddar cheese

Cut chicken into bite size pieces. Boil the chicken and the noodles in a large pan. Add the frozen broccoli the last 2 minutes of boiling time. Drain. Pour into skillet (I use my electric skillet), add cream cheese, chicken broth, and mayo. Stir until melted. Add the shredded cheese and mix until melted. ***********************************************Dijon Chicken

4 boneless, skinless chicken breasts
3 TBSP melted butter or margarine
2 TBSP flour
1 c. chicken broth
1/2 c. half and half
2 TBSP Dijon Mustard

Cut chicken breasts into pieces and saute in butter over low heat, about 20 minutes or until tender.

Remove chicken to a warm platter.

Blend flour into pan dripping, cook over low heat, stirring constantly until bubbly.

Gradually stir in broth and half and half. Cook until smooth and thickened, stirring constantly. Stir in mustard. Add chicken, cover, and simmer for 10 minutes or longer.

I usually serve over brown rice.