Description
Delicious and easy Crockpot Chicken Taquitos made with cream cheese, shredded cheddar, and salsa!
Ingredients
Scale
- 450g chicken breasts
- 120g cream cheese
- 100g shredded cheddar cheese
- 120ml salsa
- 1 packet taco seasoning
- 10 small flour tortillas
Instructions
- Place the chicken breasts in the crockpot and sprinkle with taco seasoning. Pour salsa on top and stir gently.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is cooked through and tender.
- Shred the chicken directly in the crockpot using two forks.
- Add cream cheese and shredded cheddar to the crockpot and stir until melted and well combined. Let sit on WARM for 10 minutes.
- Spoon 2-3 tablespoons of the mixture onto each tortilla and roll tightly.
- Place rolled taquitos seam-side down on a baking sheet lined with parchment.
- Spray tops with cooking oil and bake at 425°F for 12-15 minutes, or air fry at 400°F for 8-10 minutes until crispy.
- Serve hot with your favorite dips or toppings.
Notes
- These taquitos can also be topped with guacamole or sour cream for added flavor.
- For a spicier version, consider adding jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Appetizer
- Method: Crockpot, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg