Directions
- 1Drop two large chicken breasts into your slow cooker.
- 2Drop a block of softened cream cheese into the slow cooker.
- 3Cover the chicken and cream cheese with a packet's worth of taco seasoning and a can of mild green chilies.
- 4Put the lid on and set your slow cooker to low for two to three hours.
- 5Once the chicken is done and falling apart, shred it.
- 6Stir in about a cup of the cheese of your choice with the shredded chicken mixture.
- 7Put the lid back on the slow cooker to melt the cheese while you preheat your oven to 425 degrees Fahrenheit.
- 8Grab a tortilla (zero carb flour tortillas are recommended).
- 9Scoop some of the chicken mixture into the tortilla, being careful not to overfill, then roll it up.
- 10Drop the rolled taquito onto a foil-lined baking sheet.
- 11Spray the taquitos and the foil with cooking oil (avocado oil suggested).
- 12Throw the baking sheet into the oven at 425 degrees Fahrenheit until they are as crispy as desired, which is about 10 minutes.
- 13While the taquitos are cooling, mix together two parts sour cream to one part salsa of your choice in a small bowl.
- 14Whisk the sour cream and salsa together to create a dipping sauce.
- 15Once the taquitos have cooled down, dip them into the prepared dipping sauce and enjoy.
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 (avocado)
- 2 parts sour cream
- 1 part salsa of your choice
Equipment
slow cookerlidovenbaking sheetfoilsmall bowlwhisk
Tips
- Shred chicken after slow cooking.
- Stir in cheese after shredding chicken to melt.
- Preheat oven to 425 degrees Fahrenheit for crisping.
- Spray taquitos and foil with cooking oil for extra crispiness.
- Allow taquitos to cool before eating.
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