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 Time5minutes
Cook Time6hours
Servings6
AuthorSam - Busy Girl Bites
Ingredients
Filling
2large or 4 small boneless skinless chicken breasts
1 8-ozpacket cream cheese
2tspchili powder
2tspgarlic powder(or 2 cloves minced garlic)
2tspcumin
1tspsalt
1/2tsppepper
1/3cupwater
Taquitos
20 6-inchflour tortillas
3/4cupshredded sharp cheddar or Mexican blend cheese
optional: toppings such as salsa(sour cream, cilantro, etc.)
Instructions
Filling
In a small bowl, combine chili, garlic, cumin, salt, and pepper.
Place cream cheese and water in bottom of crock pot.
Place chicken breasts in crock pot and sprinkle with spice mixture. Rub spices into chicken.
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
Shred chicken and stir to coat with the sauce from the slow cooker.
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
optional: thaw overnight.
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.
Bake 10 minutes, flipping halfway through. If taquitos are still frozen, bake 20-25 minutes at 400°F.
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.