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Crockpot Cream Cheese Chicken Taquitos Recipe

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This recipe for Crockpot Cream Cheese Chicken Taquitos, by , is from Meghan's Cookbook, 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:  
Meghan Poling

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper, to taste
8 ounces cream cheese
1/3 cup water
1/2 cup shredded colby or Mexican blend cheese
12 6 inch corn or flour tortillas
optional: cilantro, salsa, sour cream, or other toppings as desired

Directions:
Directions:
1. 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.

2. Minutes before serving, remove chicken from crockpot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.

3. Preheat oven to 400. Place about 1/4 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours 10 minutes
Personal Notes:
Personal Notes:
Enjoy these creamy, cheesy taquitos as an appetizer or a great dinner alongside refried beans and Spanish rice.

 

 

 

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