Hi Busies!  This week is a crazy one for me, because we’re making a trip home to visit my family at the end of the week.  Whenever I know I’ll be traveling, I always try to use up as many perishables from the fridge as I can before we leave.  These taquitos are a great way to help out with that – a couple of these on their own will make a great snack, but smothering them in all. the. toppings. will elevate them to delicious dinner status!  Not to mention, forks are optional which comes in handy when you’re busy trying to do laundry and pack for a trip!

I served these with my Spanish Rice on the side.  I hadn’t prepped the rice beforehand, but I put it on the stove right after work, played with the pups and their new toy (tennis balls are a big deal in this household), and reheated the taquitos in the oven. For maximum tortilla crispiness, I like to give them a quick spray with cooking spray and flip them over halfway through reheating.

When you have major food envy and just want to try one bite, but he isn’t having it.

Look at all that avocado!  Needless to say, after tonight my fridge will be clear of all the good stuff.  First thing on the list for after our trip – more avocado!  I’m looking forward to a family filled weekend which is guaranteed to include the annual family water balloon contest (wish me luck!).  What do you have going on this weekend?  Let me know in the comments below!

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Slow Cooker Chicken Taquitos

A creamy, flavorful chicken and cheese filling made in the crock pot, then wrapped in a tortilla shell and baked until golden and crisp. Perfect for dipping or smothering with your favorite toppings!

Prep Time 5 minutes

Cook Time 6 hours

Servings 6

Author Sam - Busy Girl Bites

Ingredients

Filling

• 2 large or 4 small boneless skinless chicken breasts
• 1 8- oz packet cream cheese
• 2 tsp chili powder
• 2 tsp garlic powder (or 2 cloves minced garlic)
• 2 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup water

Taquitos

• 20 6- inch flour tortillas
• 3/4 cup shredded sharp cheddar or Mexican blend cheese
• optional: toppings such as salsa (sour cream, cilantro, etc.)

Instructions

Filling

1. In a small bowl, combine chili, garlic, cumin, salt, and pepper.
2. Place cream cheese and water in bottom of crock pot.
3. Place chicken breasts in crock pot and sprinkle with spice mixture. Rub spices into chicken.
4. Cover and cook on low 6-8 hours, stirring occasionally to ensure the chicken gets coated in the melted cream cheese mixture.

To assemble/freeze

1. Shred chicken and stir to coat with the sauce from the slow cooker.
2. Place ~1/4 cup of chicken and 1 T of cheese in the middle of a tortilla. Roll tortilla and place, seam side down, in storage container or bag.

To cook

1. optional: thaw overnight.
2. Preheat oven to 375°F. Prepare a baking sheet with non-stick spray. Place taquitos seam side down on the sheet and spray the taquitos with cooking spray.
3. Bake 10 minutes, flipping halfway through. If taquitos are still frozen, bake 20-25 minutes at 400°F.
4. Serve with salsa for dipping or smother with your favorite toppings!

Recipe Notes

Note: if you don't have time to roll the taquitos right away, the filling can be kept in the fridge for 1-2 days before assembling and freezing.
Note: once these are frozen the tortilla will stay rolled, but be careful when putting them in the freezer that they are seam side down so they don't unroll. I pack them tight into a plastic baggie and remove as much air as I can.

Adapted from le creme de la crumb