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Crock-Pot or Not Chicken Taquitos Recipe
Author
Sonja
Ingredients
2
cups
shredded
chicken
shredded meat, or ground beef will work
1
cup
plus
1/4 cup
salsa
divided
1
cup
shredded cheddar cheese
leave out for dairy-free
1/4
cup
bell pepper
chopped
1/4
cup
spinach
finely chopped
2
green onions
chopped
3
T
cilantro
chopped
1
T
freshly squeezed lime juice
1
t
thyme
1
t
chili powder
1/2
t
cumin
1/2
t
onion powder or use 1/4 medium onion
minced fine
1/2
tsp
garlic powder
dash cayenne pepper
approx. 8 whole wheat tortillas
I used burrito size
Instructions
Mix all ingredients except the tortillas and 1/4 cup of the
salsa
.
Warm up tortillas to soften, if needed to roll without cracking.
Spoon on 3 T of the chicken mixture per tortilla.
Cover the bottom of the slow cooker with 1/4 cup of the
salsa
.
Roll up and place seam side down in the crock-pot.
Brush the tops of the taquitos with a small amount of oil.
Sprinkle the tops of the taquitos with a small amount of sea salt.
Cook in the slow-cooker on high for 2.5-4 hours, or on low 6-8 hours.
Optional, broil taquitos for a few minutes to crisp taquitos.
Optional Oven Directions:
Place filled taquitos seam side down on a greased baking sheet.
Bake in a preheated 425 degree oven for 15-20 minutes, until they turn a nice, golden brown.