Description
These Crockpot Chicken Taquitos are a delicious and easy-to-make Mexican-inspired dish featuring slow-cooked shredded chicken mixed with creamy cheese and spices, all rolled into crispy baked tortillas. Perfect for a satisfying appetizer or a fun family meal, they deliver bold flavors with minimal effort and fuss.
Ingredients
Scale
Filling
- 2 lbs boneless skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning (about 2 tablespoons)
- 8 oz cream cheese
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
Assembly
- 10 small flour tortillas
- Oil spray or brush (for baking)
Instructions
- Cook Chicken: Place chicken breasts in a crockpot and top with salsa and taco seasoning. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the crockpot and shred it using two forks, breaking it into fine pieces.
- Mix Filling: Return the shredded chicken to the crockpot. Add cream cheese and shredded cheese. Stir well until the cheeses are melted and the mixture is thoroughly combined. Cook for an additional 10–15 minutes on low heat to blend the flavors.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the taquitos.
- Assemble Taquitos: Spoon 2–3 tablespoons of the chicken and cheese filling onto each flour tortilla. Roll each tortilla tightly around the filling to form taquitos.
- Prepare for Baking: Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Lightly spray or brush the tops with oil to help them crisp up during baking.
- Bake: Bake the taquitos in the preheated oven for 12–15 minutes or until they turn golden brown and slightly crispy on the outside.
- Serve: Remove from the oven and serve warm. Enhance the dish by pairing with guacamole, salsa, or sour cream. Optionally garnish with lime wedges or fresh cilantro for extra zest and color.
Notes
- Using small flour tortillas helps the taquitos hold their shape and crisp better when baked.
- For extra crispness, you can broil the taquitos for 1-2 minutes at the end of baking—but watch closely to avoid burning.
- Leftover filling can be stored in the refrigerator for up to 3 days and used as a dip or in burritos.
- To make dairy-free, substitute cream cheese and shredded cheese with vegan alternatives.
- Feel free to customize the seasoning and salsa to adjust the spice level according to your preference.
