Crock-Pot Chicken Taquitos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
32 oz *Chicken Breast (raw, boneless, skinless) (by DEGREENIA) 1 serving Ortega Taco Seasoning Mix (1 Packet) (by JULIET135) 8 oz Cream Cheese 1.5 cup Cheese, Kraft Mexican Style Taco Cheese 1 serving Tortillas, MISSION, flour tortilla, 8 inch, 49g 1/4 cup water
1. Place chicken breasts in a 2-3 quart slow cooker. Sprinkle with taco seasoning, add cream cheese cubes, and 1/4 cup water. Cover and cook for 6-8 hours on low, or for 4-6 hours on high.
2. Preheat oven to 400 F. Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add Mexican taco cheese, and stir to evenly coat the chicken.
3. Spoon shredded chicken into the center of the flour tortillas. Roll tightly, and place on a parchment-lined baking sheet.
4. Cook in preheated oven for 8-12 minutes, or until tortillas are crisp. Serve with salsa or cilantro-ranch for dipping.
Serving Size: makes 6 tortillas filled with chicken
2. Preheat oven to 400 F. Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add Mexican taco cheese, and stir to evenly coat the chicken.
3. Spoon shredded chicken into the center of the flour tortillas. Roll tightly, and place on a parchment-lined baking sheet.
4. Cook in preheated oven for 8-12 minutes, or until tortillas are crisp. Serve with salsa or cilantro-ranch for dipping.
Serving Size: makes 6 tortillas filled with chicken
Nutritional Info Amount Per Serving
- Calories: 423.0
- Total Fat: 23.3 g
- Cholesterol: 151.7 mg
- Sodium: 562.9 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.2 g
- Protein: 44.1 g
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