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I made a batch of tremendously good baked smothered chicken burritos the other day. The chicken was cooked slow all day. This resulted in the perfect tender meaty filling for anything from tacos to subs to… yeah, you guessed it, taquitos. I was still flashing back to them when I came across this idea for slow cooker cream cheese chicken taquitos. Just like the burritos, they are stuffed with fantastically tasty chicken that just falls apart as it cooks. These are some mighty tasty taquitos and they’re very easy to make to boot.
Delicious As Is. Better With A Little Heat.
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. I do mean, spicy too! Then all was right in the world again! These slow cooker cream cheese chicken taquitos are amazingly good, with or without the added heat. They made for a great dinner dish, that’s for sure!
You can use any cheese you want. I went with a Mexican mix. Monterrey Jack, cheddar and queso blanco all would be perfect substitutions. Just shred and add!
Pico de gallo also makes a great topping!
Also try my slow cooker creamy Italian chicken.
Slow Cooker Cream Cheese Chicken Taquitos
Equipment
Ingredients
For the cream cheese chicken
- 2 chicken breasts boneless skinless
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Kosher salt
- freshly ground black pepper
- 8 ounces cream cheese cubed
- ⅓ cup water
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
Instructions
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.
Notes
Nutrition
Nutritional values are approximate.
