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Crock-Pot Chicken Taquitos
This easy homemade chicken taquitos recipe includes shredded chicken, cream cheese, and more delicious ingredients – rolled up in flour tortillas.
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 7 people
Ingredients
4 raw chicken breasts – bone/skinless, 2 packets taco seasoning, 2 (8 oz) cream cheese blocks, cubed, 1/2 cup water, 1-(14.5 oz) can diced tomatoes – basil, garlic & oregano, 1-(7 oz) can diced green chiles (mild) drained, 3 cups shredded Colby-jack cheese, taco-sized flour tortillas (around 28 ct)
Instructions
Place chicken breasts in Crock-Pot, sprinkle chicken breast with taco seasoning, add cream cheese cubes, water, tomatoes, and green chiles. Cover and cook for 6-8 hours on low, or for 4-6 hours on high. With two forks (or electric hand mixer), shred the chicken in the Crock-Pot, add Colby-jack cheese, and stir into chicken mixture. Preheat oven to 400°F. Next, spoon shredded chicken mixture into the center of the flour tortillas. Roll tightly, and place on a parchment-lined baking sheet with the seam facing down. Spray generously with olive oil cooking spray. Bake in the oven for 12-15 minutes, or until tortillas are golden and crisp. Serve warm with guacamole, sour cream, and salsa.
Recipe Notes
Tip: You can half this recipe for a smaller batch but you might regret it, these go fast at a party!
