Quench Your Craving for Heat with this Crispy Chicken Taquito Dish!

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.



  • 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



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!


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