Thursday, June 4, 2015

Cream Cheese Chicken Taquitos

Okieladybug posted this recipe idea on Facebook.  I like chicken.  I really like Mexican food.  I had all the ingredients on hand.  I had to try it.

The chicken breasts I used were frozen but they cooked just fine in under 4 hours.  The easiest way to shred the chicken once it's cooked is to put it into bowl and shred it using your mixer.  I have a Kitchenaid and I used the beater, not the dough hook.  It was shredded in about 20 seconds.

I used flour tortillas since I had them and they needed to be used and I did brush them with olive oil before baking. 

Cream Cheese Chicken Taquitos

    2 boneless skinless chicken breasts
    1 teaspoon chili powder
    1 teaspoon garlic powder
    1 teaspoon cumin
    salt + pepper
    8 ounces cream cheese
    ⅓ cup water
    1 to 1 ½ cups shredded colby or Mexican blend cheese
    12 6 inch corn or flour tortillas
    optional: cilantro, salsa, sour cream, or other toppings as desired


Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crock pot, place chicken in crock pot and pour remaining mixture over the chicken.

Cover and cook on low 8 hours or high for 4 hours.

Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer.

Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.

Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it or a flour tortilla.  Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. If using corn tortilla brushing some olive oil over them will help with browning and crisping.

 Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

You can see the entire recipe and instructions on Made from Pinterest.

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