Description
Delicious baked taquitos filled with creamy chicken, jalapeños, and cheddar — perfect for game day or parties.
Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts
- 8 oz (226 g) cream cheese, softened
- 4–5 jalapeños, seeded and finely diced (about ½ cup)
- 2 cups (200 g) shredded sharp cheddar cheese, divided
- 4 oz (113 g) can diced green chiles, drained
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 18–20 small flour tortillas (6-inch / 15 cm diameter)
- 3 tbsp (45 ml) vegetable oil for brushing
- Cooking spray for the baking sheets
Instructions
- Place chicken breasts in the slow cooker. In a small bowl, mix garlic powder, onion powder, cumin, salt, and black pepper. Sprinkle the seasoning over the chicken and add the drained diced green chiles. Cover and cook on low for 4–5 hours or on high for 2–3 hours.
- About 30 minutes before the chicken is done, mash together cream cheese, diced jalapeños, and 1 cup shredded cheddar until smooth.
- Spoon the cream cheese mixture on top of the cooked chicken in the crockpot. Cover and continue to cook for 30 minutes.
- Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and stir until combined. Let filling cool for 10–15 minutes.
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper and coat with cooking spray. Warm tortillas in the microwave for 30–45 seconds.
- Spoon 2–3 tablespoons of filling onto each tortilla, roll tightly and place seam-side down on the baking sheet.
- Brush each taquito with vegetable oil and bake for 15–20 minutes, turning once until golden brown. Let cool for 5 minutes before serving.
Notes
Serve with sour cream, pico de gallo, or guacamole. For a variety platter, try adding pickled onions.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican