Crockpot Creamy Chicken Taquitos

Serving 24 people

15 min


  • cheese 1 1/2 to 2 cups cheese (we like sharp cheddar or colby-jack in these)
  • chili powder 1 teaspoon chili powder
  • corn tortillas 12 small flour or corn tortillas
  • cream cheese 1 package (8 ounces) cream cheese, softened
  • garlic 1 teaspoon minced garlic
  • ground cumin 1/2 teaspoon ground cumin
  • paprika 1/4 teaspoon paprika
  • black beans Optional: 1 can (15 ounces) black beans
  • red enchilada sauce 1 can (10 ounces) red enchilada sauce
  • salsa Serve with: salsa, guacamole, fresh lime, cilantro
  • skinless boneless chicken breasts 2 large (1 1/2 pounds) boneless skinless chicken breasts
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How to make it

  1. Spray a large crockpot (I use a 6 quart) with nonstick spray.Slice 2 large chicken breasts in half and season with salt and pepper on both sides.
  2. Place in the bottom of the crockpot.Cover with 1 can of red enchilada sauce (I've used Rosarita and Great Value brand in these and both are great! Homemade will also work. Use a spice level you enjoy -
  3. mild, medium, or hot)
  4. Add the seasonings (If you use homemade enchilada sauce you may want less or more of the seasonings) and the minced garlic.Cover and cook on high for 3-4 hours or low for 6-8 hours or until the internal temperature of the chicken reaches 165 degrees.Stir the breasts and continually cover them with enchilada sauce throughout the day.About 30 minutes before serving, remove the breasts from the crockpot onto a cutting board.Slice the very soft cream cheese into small cubes and place in the crockpot. Cover and turn to high.Shred the chicken very finely with two forks. Chop into smaller pieces as well.Stir the cream cheese with the enchilada mixture in the crockpot until completely smooth.
  5. Add the chicken back and stir to allow every part of the chicken to absorb the liquid.
  6. Add the drained and rinsed can of black beans if desired. Cover and allow to cook for 10-15 more minutes while the oven preheats.Preheat the oven to 425 degrees F. Cover a tray with foil and spray with cooking spray (do not skip this!)On a small corn or flour tortilla (cover with a slightly damp towel and then heat tortillas in the microwave to soften for about 15-30 seconds), spoon about 2 teaspoons of the mixture in the top half and 2 teaspoons of the mixture in the bottom half leaving space at the top and bottom of the tortilla (so the mixture doesn't spill out) and the center of the tortilla (for where you'll cut it)Cover two sections of the mixture with cheese and then tightly roll up the taquito.
  7. Place a toothpick in the center of the top half and the center of the bottom half.
  8. Cut in half.Repeat until all the mixture has been used.
  9. Place the miniature taquitos (seam side down) on the prepared baking sheet.Spray the taquitos heavily with cooking spray or lightly brush them with a little bit of oil.
  10. Bake for 8-12 minutes or until the ends start to get golden brown and appear crisp and the cheese is melty.If desired, broil them at 550 degrees F on the top rack of the oven for about 30 seconds to 1 minute, just watch them carefully to avoid burning!
  11. Serve with your dip of choice -
  12. we like salsa, fresh guac, a squeeze of lime, and some cilantro!