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.