2 large chicken breasts
2 Tbl. taco seasoning
1 c. water or low-sodium chicken broth
1 (15 oz.) can white beans, drained and rinsed
1 (4 oz.) can diced green chiles
2 oz. cream cheese
1/2 – 3/4 tsp. cumin, to taste
2 Tbl. chopped cilantro
1 c. shredded Cheddar or Monterey cheese
7-8 soft tortillas (I use half corn and half flour)
Place chicken breasts, taco seasoning and water or broth in a slow cooker. Cook on low until chicken registers 165 degrees on an instant-read thermometer. I used frozen chicken breasts and cooked on low for four hours. When chicken is cooked through, remove from slow cooker and shred (you should have around 2 1/2 cups of shredded chicken or so).
Drain liquid from slow cooker and add the shredded chicken back in along with the white beans, diced green chiles, cream cheese, cumin and chopped cilantro. Cover and heat on warm until cream cheese is softened, about 5 minutes. Stir together until creamy.
Preheat oven to 425 degrees. Heat tortillas in the microwave for 15-30 seconds or until pliable. Divide filling between tortillas and top each with some shredded cheese. Roll up tightly and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray (this makes for a much easier clean up). Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crispy. Serve.
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