Chicken Taquitos

My husband loves chicken taquitos and this recipe is nice and easy since it relies on a crockpot to do the bulk of the cooking.  You can start the chicken before you leave for work, then finish these up when you get home.  They are also great as an appetizer.  I typically make extras and freeze some for another day.

Printable Recipe

Ingredients

3 boneless skinless chicken breasts

¾ cup salsa

4 oz. reduced fat cream cheese

½ cup shredded Monterey Jack cheese

12 corn or flour tortillas

1 tsp kosher salt

1 ½ cups chicken broth (if using corn tortillas)

Directions

Place chicken in crock pot. Pour salsa on top of chicken. Cook on high for 4 - 6 hours or on low for 6 - 8 hours.

Remove chicken and salsa from crock pot and place in a bowl. Shred chicken.  Stir in cream cheese, salt, and Monterey Jack cheese. 

Preheat oven to 425°F.  Spray a baking sheet with nonstick cooking spray. 

For corn tortillas: In a medium saucepan, bring chicken broth to a simmer over medium heat. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until pliable enough to roll. Transfer to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of the tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

For flour tortillas: Place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

Bake taquitos for 15 - 18 minutes, or until tortillas are crisp and the edges begin to brown slightly.