Happy Tuesday Ya’ll!
It’s that time of the week again where I share another slow cooker recipe! This week is taquitos! I guess we can call it Taquito Tuesday ;). My son’s favorite food is tacos so I tried to mix it up a little and give him something different, but still with taco flavor. It’s another simple recipe so it doesn’t take much time to prep at all. I doubled the recipe since I have a hungry husband and growing boy to feed so it can always be cut in half. Enjoy!
4 Uncooked Boneless Chicken Breasts
2 Packets of Taco Seasoning
12oz Cream Cheese, Cubed
1/2 Cup Water
3 Cups Shredded Cheddar Cheese
12-16 Taco Sized Flour Tortillas
To start lay the chicken in the slow cooker and cover with both packets of Taco seasoning. Add in the cream cheese cubes and water. Cook on low for 6-8 hours, or high for 4-6 hours. (I chose the low option)
Once cooked unplug the crock pot and shred the chicken with two forks. Add the cheddar cheese and stir evenly to coat the chicken.
Preheat your oven to 400 degrees. Spoon the shredded chicken into the center of the flour tortillas and roll tightly (The kids can even help with this step). Place on a parchment-lined baking sheet and coat the tortillas with olive oil.
Cook in the preheated over for 10-12 minutes. Let cool and serve with cilantro ranch dressing or salsa.