Cream Cheese and Chicken Taquitos

These look phenomenal — already pinned! 🙂 I’m really good at forgetting about dinner too, but my problem is that I don’t actually own a regular-sized slow cooker! I have an itty bitty 2-person one that holds maybe 3 cups of liquid (if I’m lucky!).

Do you think I could scale this down for my tiny crockpot? And does it matter what cream cheese (regular, neufchâtel, fat-free) I use? And breakfast for dinner is pretty much my favorite thing ever. My mom used to make us pancakes all the time during our childhood when she was too tired to cook, and it was the best.

We’d get to douse them in maple syrup and still have a cookie or cupcake afterward — aka our double dessert nights!

INGREDIENTS

• 30 small corn or flour tortillas
• 1/4 tsp Garlic Powder
• 1 tsp Onion Powder
• 1-1/2 cups shredded Pepper-jack cheese
• fine sea salt
• 3/4 tsp Cumin
• cooking spray
• 3 cups roasted shredded chicken breast or roast beef is great too
• 8 oz Cream Cheese
• 4 tbsp chopped Cilantro
• 2 tbsp Lime juice
• 4 oz Green Chilis, canned ½ cup green salsa verde if you have that on hand
• 1-1/2 tsp Chili Powder

INSTRUCTIONS

1. Melt your cream cheese until it’s soft and melty. Add all spices, cilantro, lime juice, green chilis, chicken and cheese to a large bowl. Mix until well blended.
2. Heat your tortillas so they are soft and won’t break as much when you roll them. Add a little bit (about 2 tablespoons) of chicken mixture to each tortilla, roll and place seam side down on parchment or foil lined cookie sheet. Spray with a little olive oil spray and sprinkle with a little bit of salt. Bake in 425 degree oven for 15 minutes.
3. To freeze: As you roll your chicken Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. Label and add back to freezer. When you are ready to eat just take a few or a lot of the taquitos, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.