Crock-Pot Chicken Taquitos

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Crock-Pot Chicken Taquitos calories by ingredient


Introduction

Crock-Pot Chicken Taquitos
from: http://www.babble.com/best-recipes/crock-p
ot-taquitos/?cmp=SMC|none|natural|Babb
le|BabbleNovember|PIN|cptaquitos-Babbl
e|InHouse|2015-11-12|||esocialmedia Crock-Pot Chicken Taquitos
from: http://www.babble.com/best-recipes/crock-p
ot-taquitos/?cmp=SMC|none|natural|Babb
le|BabbleNovember|PIN|cptaquitos-Babbl
e|InHouse|2015-11-12|||esocialmedia
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

Tips

Put Enchilada sauce on top before putting in oven for extra taco flavor!


Directions

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