January 21, 2011

Salsa Chicken Taquitos

Salsa Chicken Taquitos

3 boneless skinless chicken breasts
3/4 cup salsa
4 oz. reduced fat cream cheese
1/2 cup shredded Monterey Jack cheese
12 corn tortillas
1 tsp kosher salt

Place chicken in crock pot.   Pour salsa on top of chicken.  Cook on high for 4 - 6 hours or on low for 6 - 8 hours.

Remove chicken and salsa from crock pot and place in a bowl.  Stir in cream cheese and Monterey Jack cheese.  Heat 3 tortillas at a time between dampened paper towels in the microwave for 30 seconds.  

Preheat oven to 425 degrees.  Spray a baking sheet with nonstick cooking spray.  Place about 3 tablespoons of chicken mixture on 1/3 of a tortilla.  Roll up and place seam side down on baking sheet.  Repeat with remaining tortillas and chicken mixture.  (Don't forget to warm your tortillas first, or they will tear!) Spray lightly with cooking spray and sprinkle with kosher salt.

Bake taquitos for 13 - 16 minutes, or until tortillas are crisp and the edges begin to brown slightly.  Serve with more salsa, sour cream, or enchilada sauce.


  1. YUM YUM YUM! These sound great : )

  2. Genius! I'm SO making these for the Super Bowl! Thanks!

  3. Looks so yummy! Definitely trying these on my family! Thank you!!!

  4. I'm gonna be honest here, I'm really surprised that I actually even got to the end point in this recipe because I was eating the filling while I was making it :P These were super good. Fast and easy too :) Thank you for sharing them!

  5. Where does the salt come in?