Cheesy Chicken Taquitos

Updated at: Thu, 17 Aug 2023 03:35:45 GMT

Step 1

Place the chicken in the slow cooker and rub the taco seasoning in on all sides. Add the broth.

Step 2

Cover and cook on low for 2.5 to 3.5 hours or until cooked through. (The chicken is done when it is no longer pink inside and/or registers 165F internally). Transfer the chicken to a cutting board. Pour 1/2 cup of the liquid from the slow cooker into a measuring cup and discard the rest. Using two forks, shred the chicken and return it to the slow cooker.

Step 3

Add the cream cheese and salsa and stir until the cream cheese has melted. Add the reserved braising liquid, if the mixture looks dry. It should be creamy but not watery.

Step 4

Arrange the tortillas on a flat surface. Top each tortilla with an equal amount of the chicken mixture, leaving a little room at the edges so the filling doesn't spill out. Top each with about 3 tablespoons of the cheddar. Roll up the tortillas very tightly. (Freezing instructions start here).

Step 5

Preheat the oven to 400F. Spray a rimmed baking sheet with cooking spray or line it with parchment paper.

Step 6

Arrange the taquitos tightly side by side on the baking sheet, seam-side down. Spray the tops with cooking spray and bake for 15-20 minutes, until the cheese has melted and the taquitos are golden brown.

Step 7

Serve warm with your favorite toppings.

Step 8

Freeze for Later: Place the rolled taquitos seam-side down in even layers (separated with parchment paper, if needed) in a gallon-size freezer bag of container. Seal and freeze.

Step 9

Prepare from frozen: a) Thaw. Follow steps 5 through 7. b) Do not thaw. Follow steps 5 and 6, but cover the frozen taquitos with foil and bake for 25 minutes. Remove the foil and bake for 5 to 10 minutes more, until the taquitos are golden brown and completely warmed through. Follow step 7.

1 liked

0 disliked

Delicious

Makes leftovers