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Slow Cooker Chicken Taquitos Recipe

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This recipe for Slow Cooker Chicken Taquitos, by , is from Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chris LaFevor

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts. boneless/skinless
salt/pepper to taste
6 oz cream cheese (cut into chunks)
1 pkg taco seasoning
c. water
1 c. shredded cheddar or Mexican blend cheese
1 can chopped green chilis
10 medium-sized flour tortillas
Fresh chopped cilantro and sour cream for toppings

Directions:
Directions:
Place chicken breasts in a slow cooker on high. Add chunks of cream cheese over chicken, and sprinkle taco seasoning over all. Add water around sides. Cook on high for about 2 hrs (check intermittently). When done, and cooled a bit, shred chicken in pot. Stir 1 cup cheese into chicken; replace top on pot to keep warm while preparing tortillas. Lightly grease a jelly roll pan (cookie sheet with sides). Place one tortilla on the pan, spooning 2-3 T of the chicken filling along the diameter, and then rolling (a la enchilada). Continue with remaining tortillas (or until the filling is gone). Bake at 400 for 8-12 minutes. Tops of "taquitos" should be lightly brown and a bit crispy. Serve with sour cream or guacamole, and cilantro.

Personal Notes:
Personal Notes:
Warning: These are addictive--even cold!

 

 

 

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