Slow Cooker Creamy Chipotle Chicken Taquitos
Creamy chicken taquitos with a spicy chipotle kick! An easy slow cooker main dish or appetizer the whole family will love.
Servings:4 servings
Ingredients
- 3 boneless skinless chicken breasts
- 8 ounces cream cheese
- 2 teaspoons minced garlic
- 5 tablespoons adobo sauce , (from a can of chipotle peppers packed in adobo sauce - see note*)
- ⅓ cup water
- 16 taco or fajita sized flour tortillas
- 1 ½ cups shredded cheese , (monterey or colby jack cheese, cheddar, or mozzarella, use your favorite)
Instructions
- Grease the inside of a slow cooker with cooking spray. Add chicken, cream cheese, garlic, adobo sauce, and water. Cover and cook on high for 2-3 hours or on low for 4-5 hours.
- Minutes before serving, shred chicken with two forks and mix all ingredients in the slow cooker so they are well combined. Preheat oven to 400 and grease a large baking sheet.
- Lay tortillas out on a flat surface. Divide shredded cheese between all of the tortillas. Add shredded chicken mixture to each tortilla (it's okay if there is still some saucy stuff left in the slow cooker, just discard it or pour it over tortillas immediately before serving).
- Roll up each tortilla tightly and place on prepared baking sheet. Bake 10-15 minutes until tortillas are lightly browned around the ends and cheese is melty. Serve with ranch or other sauce for dipping if desired. Enjoy!
Notes
*Chipotle peppers can be found near the canned jalapeños in most grocery stores. If you like real spicy food, you can add one or two finely diced chipotle peppers in addition to the adobo sauce for this recipe.
Optional toppings: cilantro, jalapeños, ranch or southwest ranch for dipping.
Nutrition
Calories: 841 kcal, Carbohydrates: 69 g, Protein: 41 g, Fat: 44 g, Saturated Fat: 20 g, Trans Fat: 1 g, Cholesterol: 150 mg, Sodium: 5227 mg, Potassium: 655 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 1120 IU, Vitamin C: 3 mg, Calcium: 430 mg, Iron: 5 mg