Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!
Author: lecremedelacrumb.com
Serves: 4
Ingredients
♦2 boneless skinless chicken breasts
♦1 teaspoon chili powder
♦1 teaspoon garlic powder
♦1 teaspoon cumin
♦salt + pepper
♦8 ounces cream cheese
♦1 cup water
♦½ cup shredded colby or Mexican blend cheese
♦12 6 inch corn or flour tortillas
♦optional: cilantro, salsa, sour cream, or other toppings as desired
Instruction
►Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
►Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
►Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.
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