Change up your Taco Tuesday with these crazy good crispy, crunchy shredded chicken taquitos. Homemade taquitos are SO much better than the frozen store bought kind. The mixture can be made ahead in the crockpot and assembled and baked when you are ready to serve. Set out sour cream, guacamole, and your favorite taco sauce for dipping.
Tip: This makes a big batch. You can assemble and freeze for up to a month. Reheat according to directions above.
4 boneless skinless chicken breasts
salt and pepper
1 package taco seasoning
1 can Rotel tomatoes
2/3 cup salsa
8 oz cream cheese
2 cup shredded Colby Jack cheese, divided
16 large tortillas
Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, guacamole, and your favorite taco sauce.