Easy Chicken Taquitos
My kids love chicken taquitos for a snack. When I was growing up, my mom used to make store bought frozen taquitos for us as an afternoon snack and sometimes dinner. It was rare, but when she did, I could not stop eating them. When I grew up and had kids, I did the same thing, frozen, store bought taquitos sometimes for a snack and sometimes for dinner.
Then I decided, what the heck. Let me try and make my own chicken taquitos. And what do you know, totally easy. Now, I used a crock pot for my recipe, but if you don’t want to, you can always either buy shredded chicken or make shredded chicken beforehand. If you don’t use a crock pot, the recipe remains the same except you make the chicken first, and shred it, add all other ingredients to a large saucepan, stir and continue to step 4 of the directions. Easy peasy.
This recipe recipe a thumbs up from my entire family.
- 3 boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 (8 oz) block cream cheese, softened to room temp
- 1/3 cup of water
- 1.5 cups shredded Mexican blend cheese
- 12 6 inch corn tortillas
- Toppings: sour cream, taco sauce, pico de gallo, or anything else you like on Mexican food
- Mix garlic powder, cumin, chili powder, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into the crock pot, place the chicken on top of the mixture in the crock pot, then pour the remaining mixture on top of the chicken.
- Cover and cook on low 8 hours or high for 4 hours.
- About 15 minutes before you are ready to move on to the next step, shred the chicken using two forks. Let cook another 15 minutes longer or so.
- Preheat oven to 400.
- Place 1 corn tortilla on a skillet, put about a table spoon or so of cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the tortilla will keep it from falling apart in the next step.
- Place about 1.5 tbs cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it. If you add too much of the mixture, you can't get a thin taquito, add too little and you will only be tasting tortilla. Essentially, use your best judgement on how much of the mixture to add. I made mine with a little too much of the mixture, so they were not as small as I would have wanted.
- Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Brush the tortillas olive oil in order to help with browning and crisping.
- Bake 10 - 15 minutes, or until tortillas are slightly browned and shredded cheese is melted.
- Serve with desired toppings!