Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 3 whole Boneless, Skinless Chicken Breasts
- ¾ cups Salsa
- 4 ounces, weight Reduced Fat Cream Cheese
- ½ cups Shredded Monterey Jack Cheese
- 12 whole Corn Tortillas
Preparation Instructions
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.
