Taco Tuesday—Homemade Taquitos

  • Author: Tonja



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


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.