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Great for an appetizer or dinner, these crispy, baked chicken taquitos are easy and delicious!
Place chicken in a crock pot. Pour salsa on top of the chicken. Cook on high for 4 – 6 hours or on low for 6 – 8 hours. Note: You can also saute chicken in a pan until cooked through, shred, and then add salsa.
Remove chicken and salsa from the crock pot and place in a bowl. Stir in cream cheese and Monterey Jack cheese. Heat 3 tortillas at a time between dampened paper towels in the microwave for 30 seconds.
Preheat oven to 425ºF. Spray a baking sheet with nonstick cooking spray. Place about 3 tablespoonfuls of chicken mixture on 1/3 of a tortilla. Roll up and place seam side down on the baking sheet. Repeat with remaining tortillas and chicken mixture. (Don’t forget to warm your tortillas first or they will tear!)
Bake taquitos for 13 – 16 minutes or until tortillas are crisp and the edges begin to brown slightly. Serve with more salsa, sour cream, or enchilada sauce.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!