Tuesday, September 9, 2014

Tempting Tuesdays ~ Crock Pot Cream Cheese Chicken Taquitos

It has been a while since I've made any type of Mexican food so I went hunting for an easy recipe. I found this recipe on Creme De La Crumb and I'm so glad I did. This was so easy and incredibly tasty. It works as a meal if you use the larger tortillas or as an appetizer if you use smaller ones. For this recipe shown, I used 6 burrito size flour tortillas.


  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt + pepper
  • 8 ounces cream cheese
  • ⅓ cup water
  • ½ cup shredded colby or Mexican blend cheese
  • 12 6 inch or 6 burrito size corn or flour tortillas
  • optional: cilantro, salsa, sour cream, or other toppings as desired

Add chicken, chili powder, garlic powder, cumin, salt, pepper, cream cheese and water to crock pot. Cover and cook 8 hours on low or 4 hours on high. I started this right after lunch and did it on high and it was ready for dinner.

Once cooked, shred chicken with two forks and stir. Cook for an additional 15 minutes.

Preheat oven to 400 degrees. Place chicken mixture in the center of the tortilla. (For smaller tortillas, use about 1/4 of a cup.) Top with shredded cheese and roll tight. 

Place on greased baking tray and cook for 5-10 minutes. Check periodically to make sure you don't burn the taquitos.

Serve with desired toppings and enjoy!

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