Easy Hand-Rolled Fiesta Chicken Taquitos

Ingredients

• 2 large boneless, skinless chicken breasts (Approximately 1 lb total; place in the slow cooker whole)
• 1 block cream cheese (Softened)
• 1 packet taco seasoning (Use one standard packet)
• 1 can mild green chiles (Canned; use one can)
• 1 cup shredded cheese (Use the cheese of your choice; stir in after shredding the chicken)
• 10 flour tortillas (Use tortillas of your choice; the creator prefers zero-carb flour tortillas. Quantity estimated to use the filling for approximately 10 taquitos.)
• cooking oil spray (Avocado oil spray or another cooking oil spray, for coating the foil and taquitos)
• 0.5 cup sour cream (For the dipping sauce; use two parts sour cream)
• 0.25 cup salsa (Use the salsa of your choice; use one part salsa)

Steps

1. 1

   Place the two whole chicken breasts in a slow cooker. Add the softened block of cream cheese, taco seasoning, and mild green chiles on top of the chicken.

2. 2

   Cover the slow cooker with its lid and cook on the low setting for 2 to 3 hours, until the chicken is fully cooked and tender enough to fall apart.

3. 3

   Shred the cooked chicken in the slow cooker using forks, a hand mixer, or your preferred method. Stir thoroughly so the shredded chicken is evenly coated with the cream cheese, seasoning, and green chiles.

4. 4

   Add about 1 cup of shredded cheese and stir it into the hot chicken mixture until evenly distributed.

5. 5

   Cover the slow cooker again and let it stand briefly so the added cheese melts into the filling. Meanwhile, preheat the oven to 425°F (220°C).

6. 6

   Line a baking sheet with foil and spray the foil lightly with cooking oil. Keep the chicken mixture warm while assembling the taquitos.

7. 7

   Place one tortilla on a work surface. Spoon a modest amount of the chicken filling in a line near one edge, taking care not to overfill it.

8. 8

   Roll the tortilla tightly around the filling to form a taquito. Place it seam-side down on the prepared baking sheet so it stays closed.

9. 9

   Repeat with the remaining tortillas and filling, arranging the taquitos in a single layer with a little space between them.

10. 10

    Spray the tops of the rolled taquitos lightly with cooking oil. Bake at 425°F (220°C) for about 10 minutes, or until they are as crisp and golden as desired.

11. 11

    Remove the baking sheet from the oven and let the taquitos cool briefly; the filling will be extremely hot immediately after baking.

12. 12

    While the taquitos cool, make the dipping sauce. In a small bowl, combine two parts sour cream with one part salsa and whisk until smooth and evenly mixed.

13. 13

    Serve the warm taquitos with the sour cream-salsa dipping sauce.

Notes

The transcript does not specify the number or size of tortillas, so approximately 10 medium tortillas is an estimate. Adjust the quantity according to how much filling is used in each taquito. Let the taquitos cool before eating because the filling remains very hot.

Nutrition per serving

• main
• Mexican-inspired
• slow-cooked
• baked
• family-friendly
• easy
• chicken
• appetizer