Tonja's Table

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Taco Tuesday!—Homemade Taquitos

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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.

 

 

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Taco Tuesday—Homemade Taquitos

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  • Author: Tonja
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Ingredients

Scale

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

Instructions

In a crockpot, add chicken breasts, 1 tsp. salt and pepper, taco seasoning, Rotel tomatoes, and salsa.  Cook on high heat 4-5 hours until chicken is cooked through.  Remove mixture to a large bowl and shred chicken.
When chicken is cooled, add cream cheese and one cup of Colby Jack cheese. Stir until combined well.
Preheat oven to 400 degrees F.  Prepare a baking sheet by lining it with foil and spray with cooking spray.
To assemble taquitos, layout tortillas and add 1/3-1/2 cup of chicken mixture and sprinkle with 2 Tbls. of shredded cheese.  Roll tortilla up and place it seam side down on the baking sheet. Repeat with the rest of 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.

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