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.