Ingredients:
2 boneless, skinless chicken breasts
1 packet (1 oz) taco seasoning mix
1 can (10 oz) diced tomatoes with green chilies
1/4 cup water
8 oz cream cheese, softened
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
12 small flour tortillas
Cooking spray
Salsa, sour cream, or guacamole (for serving)
Directions:
Prepare Chicken: Place the chicken breasts in the slow cooker. Sprinkle the taco seasoning over the chicken, then add the diced tomatoes with green chilies and water.
Cook: Cover and cook on low for 4-6 hours, or until the chicken is tender and can be easily shredded.
Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Add Cream Cheese: Add the softened cream cheese to the slow cooker and stir until fully melted and combined with the chicken. Stir in the shredded cheddar and Monterey Jack cheeses until melted.
Assemble Taquitos: Preheat the oven to 425°F (220°C). Place a few tablespoons of the chicken mixture onto each tortilla and roll them up tightly. Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper.
Bake: Lightly spray the tops of the taquitos with cooking spray. Bake for 15-20 minutes, or until the tortillas are crispy and golden.
Serve: Serve the taquitos hot with salsa, sour cream, or guacamole for dipping. Enjoy!
Prep Time: 10 minutes | Cooking Time: 4-6 hours (slow cooker) + 20 minutes (baking) | Total Time: 4 hours 30 minutes to 6 hours 30 minutes
Kcal: 300 per taquito | Servings: 12 taquitos
