Ingredients
- 3 boneless skinless chicken breasts (or 6 chicken tenders)
- 1 package taco seasoning
- ½ cup jarred salsa (chipotle salsa preferred)
- 8 ounces cream cheese
- 2 cups shredded pepper jack cheese
- 24 (6-inch) corn tortillas (thin tortillas preferred)
- ½ cup oil (for frying)
Instructions
- Cook Chicken: In a slow cooker, add the chicken, taco seasoning, cream cheese, and salsa. Cover and cook on high for 3 hours.
- Shred Chicken: After cooking, shred the chicken with two forks. Stir in shredded pepper jack cheese and let the cheese melt (about 5-10 minutes).
- Prepare Tortillas: Warm a few tortillas at a time in the microwave for about 20 seconds to prevent them from splitting.
- Fill & Roll: Spread 2 tablespoons of the chicken mixture on each tortilla. Roll them up tightly and place seam side down in the hot oil.
- Fry Taquitos: Heat oil in a skillet over medium-high heat. Fry the taquitos until golden brown and crispy on both sides. Place on paper towels to drain excess oil.
- Serve: Serve warm with sour cream, salsa, and guacamole.
Notes
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- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cooker, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 314
- Sugar: 2g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
