Cream cheese, jalapeños, and chicken all come together in these irresistible crispy taquitos! This is one amazing go-to crockpot recipe you'll make again and again! Serve these up as a main dish or they're perfect for game day appetizers - either way you can't go wrong!
Prep Time: 20 minutesminutes
Cook Time: 8 hourshours
0 minutesminutes
Total Time: 8 hourshours20 minutesminutes
Servings:4servings
Ingredients
3-4chicken breasts, frozen or thawed
8ouncescream cheese
⅓cupjarred whole or sliced jalapeños, roughly chopped (or more, to taste)
1teaspoongarlic powder
1teaspoonsalt
1teaspooncumin
16taco-sized tortillas , (I prefer flour but corn tortillas also work well)
1 ½cupsshredded cheese , (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!)
Instructions
Add chicken, 1/2 cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
Minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
Use two forks to shred chicken and stir it in with the other contents of the crockpot.
Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
Serve warm with dipping sauces and toppings if desired.
Notes
Suggested toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, cilantro avocado dressing.