Crockpot Creamy Chicken Taquitos

You can never have too many Mexican recipes, so give Crockpot Creamy Chicken Taquitos a try. This hor d'oeuvre has 159 calories, 11g of protein, and 7g of fat per serving. This recipe serves 24. For 70 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 53 people have made this recipe and would make it again. A mixture of corn tortillas, paprika, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Chelsea's Messy Apron. Overall, this recipe earns a good spoonacular score of 47%. Similar recipes are Creamy Chicken Taquitos, Creamy Chicken Taquitos, and Baked Creamy Chicken Taquitos.

Servings: 24

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Spray a large crockpot (I use a 6 quart) with nonstick spray.Slice 2 large chicken breasts in half and season with salt and pepper on both sides.Place in the bottom of the crockpot.Cover with 1 can of red enchilada sauce (I've used Rosarita and Great Value brand in these and both are great! Homemade will also work. Use a spice level you enjoy -- mild, medium, or hot)Add the seasonings (If you use homemade enchilada sauce you may want less or more of the seasonings) and the minced garlic.Cover and cook on high for 3-4 hours or low for 6-8 hours or until the internal temperature of the chicken reaches 165 degrees.Stir the breasts and continually cover them with enchilada sauce throughout the day.About 30 minutes before serving, remove the breasts from the crockpot onto a cutting board.Slice the very soft cream cheese into small cubes and place in the crockpot. Cover and turn to high.Shred the chicken very finely with two forks. Chop into smaller pieces as well.Stir the cream cheese with the enchilada mixture in the crockpot until completely smooth.Add the chicken back and stir to allow every part of the chicken to absorb the liquid.Add the drained and rinsed can of black beans if desired. Cover and allow to cook for 10-15 more minutes while the oven preheats.Preheat the oven to 425 degrees F. Cover a tray with foil and spray with cooking spray (do not skip this!)On a small corn or flour tortilla (cover with a slightly damp towel and then heat tortillas in the microwave to soften for about 15-30 seconds), spoon about 2 teaspoons of the mixture in the top half and 2 teaspoons of the mixture in the bottom half leaving space at the top and bottom of the tortilla (so the mixture doesn't spill out) and the center of the tortilla (for where you'll cut it)Cover two sections of the mixture with cheese and then tightly roll up the taquito.Place a toothpick in the center of the top half and the center of the bottom half.Cut in half.Repeat until all the mixture has been used.Place the miniature taquitos (seam side down) on the prepared baking sheet.Spray the taquitos heavily with cooking spray or lightly brush them with a little bit of oil.Bake for 8-12 minutes or until the ends start to get golden brown and appear crisp and the cheese is melty.If desired, broil them at 550 degrees F on the top rack of the oven for about 30 seconds to 1 minute, just watch them carefully to avoid burning!Serve with your dip of choice -- we like salsa, fresh guac, a squeeze of lime, and some cilantro!

 

Step by step:

1. Spray a large crockpot (I use a 6 quart) with nonstick spray.Slice 2 large chicken breasts in half and season with salt and pepper on both sides.

2. Place in the bottom of the crockpot.Cover with 1 can of red enchilada sauce (I've used Rosarita and Great Value brand in these and both are great! Homemade will also work. Use a spice level you enjoy -- mild, medium, or hot)

3. Add the seasonings (If you use homemade enchilada sauce you may want less or more of the seasonings) and the minced garlic.Cover and cook on high for 3-4 hours or low for 6-8 hours or until the internal temperature of the chicken reaches 165 degrees.Stir the breasts and continually cover them with enchilada sauce throughout the day.About 30 minutes before serving, remove the breasts from the crockpot onto a cutting board.Slice the very soft cream cheese into small cubes and place in the crockpot. Cover and turn to high.Shred the chicken very finely with two forks. Chop into smaller pieces as well.Stir the cream cheese with the enchilada mixture in the crockpot until completely smooth.

4. Add the chicken back and stir to allow every part of the chicken to absorb the liquid.

5. Add the drained and rinsed can of black beans if desired. Cover and allow to cook for 10-15 more minutes while the oven preheats.Preheat the oven to 425 degrees F. Cover a tray with foil and spray with cooking spray (do not skip this!)On a small corn or flour tortilla (cover with a slightly damp towel and then heat tortillas in the microwave to soften for about 15-30 seconds), spoon about 2 teaspoons of the mixture in the top half and 2 teaspoons of the mixture in the bottom half leaving space at the top and bottom of the tortilla (so the mixture doesn't spill out) and the center of the tortilla (for where you'll cut it)Cover two sections of the mixture with cheese and then tightly roll up the taquito.

6. Place a toothpick in the center of the top half and the center of the bottom half.

7. Cut in half.Repeat until all the mixture has been used.

8. Place the miniature taquitos (seam side down) on the prepared baking sheet.Spray the taquitos heavily with cooking spray or lightly brush them with a little bit of oil.

9. Bake for 8-12 minutes or until the ends start to get golden brown and appear crisp and the cheese is melty.If desired, broil them at 550 degrees F on the top rack of the oven for about 30 seconds to 1 minute, just watch them carefully to avoid burning!

10. Serve with your dip of choice -- we like salsa, fresh guac, a squeeze of lime, and some cilantro!

Nutrition Information:

covered percent of daily need