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Slow Cooker Cream Cheese Chicken Taquitos
The creamy chicken and melted smooth cheese needed a little kick in my opinion, so I topped the taquitos with diced jalapenos and spicy salsa. Then all was right in the world again!
Course Main
Cuisine American
Keyword chicken, slow cooker
Prep Time 5 minutes minutes
Cook Time 8 hours hours 30 minutes minutes
Total Time 8 hours hours 35 minutes minutes
Servings 6
Calories 2556 kcal
For the cream cheese chicken For the taquitos ½ cup Mexican blend cheese shredded, or combine shredded extra sharp cheddar with taco seasoning 12 6 inch flour tortillas Your favorite toppings extra cheese, chopped fresh cilantro, salsa, jalapenos, green onions, etc
For the cream cheese chicken Add all of the chicken ingredients to a slow cooker.
Cook on low for 8 hours or until the chicken is fall-apart tender, stirring occasionally.
Remove the chicken and shred or chop as desired.
Return chicken to the slow cooker, stir, and cook another 15 minutes.
For the taquitos Preheat oven to 400 F.
Spray a 9" x 13" baking dish with non-stick spray.
Lay tortillas out onto a flat surface.
Spoon 2-4 tablespoons of chicken into the middle of each tortilla.
Top with 1-2 tablespoons of cheese.
Roll tortillas up tightly and place seam-side down into the baking dish.
Bake for 10 minutes or until cheese is melted and the tortillas are lightly browned and hardened.
Serve with your favorite toppings.
Calories: 2556 kcal | Carbohydrates: 200 g | Protein: 153 g | Fat: 125 g | Saturated Fat: 59 g | Trans Fat: 1 g | Cholesterol: 573 mg | Sodium: 4198 mg | Potassium: 2699 mg | Fiber: 9 g | Sugar: 24 g | Vitamin A: 4128 IU | Vitamin C: 6 mg | Calcium: 1298 mg | Iron: 16 mg