Slow cooker chicken taquitos

Inspired by this recipe... Thanks Nora!


1/3 C (3 oz) cream cheese
1/4 C salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
2 T sliced green onions
1lb  chicken
1 C grated pepperjack cheese
small corn or flour tortillas (I find flour doesn't crack as easily as corn)
kosher salt
cooking spray

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1.) Toss the following in the crockpot:
1/4 C salsa
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
1lb  chicken
 Cook 4 hours on high or 8 on low.

2.) After the chicken is done, shred the chicken and add the following:

1/3 C (3 oz) cream cheese
1T fresh lime juice

2 T sliced green onions

Mix until cheese is melted. 

3.) Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.


In the original link, she has some good tips for getting the tortillas ready to roll without cracking.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Add some cheese.
Then roll it up as tightly as you can.
Place seam side down on the baking sheet, making sure they're not touching each other. 
Spray the tops lightly with cooking spray and sprinkle kosher salt.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.


Makes 12-16

These freeze well before or after baking.
Try making these into little taco bites by using won ton wrappers instead of tortillas.