Directions
- 1Drop two large chicken breasts into your slow cooker.
- 2Drop a block of softened cream cheese in there.
- 3Cover it with a packet's worth of taco seasoning and a can of mild green chilies.
- 4Throw the lid on and set your slow cooker to low for 2 to 3 hours.
- 5Once the chicken is done and falling apart, shred it.
- 6Once chicken is shredded and everything is mixed together, stir in about a cup of the cheese of your choice.
- 7Throw the lid back on so the cheese will melt and everything can get cozy while you preheat your oven to 425 degrees.
- 8Grab a tortilla and scoop up some of the mixture.
- 9Ploop the mixture right in your tortilla, not too much.
- 10Roll it up and drop it on a foil-lined baking sheet.
- 11Spray them with some cooking oil (like avocado oil).
- 12Throw the whole thing in the oven at 425 degrees until they get as crispy as you want them, about 10 minutes.
- 13Let them cool off once they come out of the oven.
- 14While they're cooling off, whip up some dipping sauce by getting a small bowl and mixing together two parts sour cream to one part the salsa of your choice.
- 15Whisk that all together to create a delicious dipping sauce.
- 16Once they've cooled down, grab the dipping sauce, pick up your favorite taquito, and dip it.
Ingredients
- 2 large chicken breasts
- 1 block softened cream cheese
- 1 packet taco seasoning
- 1 can mild green chilies
- 1 cup cheese of your choice
- tortilla
- cooking oil
- 2 parts sour cream
- 1 part salsa of your choice
Equipment
slow cookerovenfoil-lined baking sheetsmall bowlwhisk
Tips
- Spray the foil with cooking oil before placing the taquitos on it.
- Let the taquitos cool off before eating them.
- You can use zero carb flour tortillas.
- Mix two parts sour cream to one part salsa for the dipping sauce.
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