Readers have loved this recipe over at Creme de la Crumb. Let’s take a look at what they’ve said about it!
These were delicious! Super easy to make. Next time I will add more chicken or less cream cheese! One of my favorites.
I made these today & had to come back and give you props. They are delish & so easy. My chicken was precooked but I wanted the flavors to meld, so I put it in the crocky for a few hours and then let it sit on warm until I was ready to put them together.
INGREDIENTS
- 3-4 chicken breasts, frozen or thawed
- 8 ounces cream cheese
- ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
- 1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella – use your favorite!)
- optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing
Instructions:
Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours.
Minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
Shred the chicken and stir it in with the other contents of the crockpot.
Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla.
Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown.
Quick Tip: Leftovers freeze well!
Thanks to Creme de la Crumb for bringing the heat with this meal!
