- 6
Ingredients
- 1 small onion
- 4 cloves garlic
- 9 to 10 ounces cream cheese, room temperature, divided
- 1 tablespoon oregano
- 2 teaspoons cumin
- 1 tablespoon cayenne powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-1/2 pounds chicken breast
- 1-1/2 cups Mexican blend cheese
- 12 – 6-inch flour tortillas
Preparation
Step 1
Serves 6 to 8
Place onion and garlic cloves in the bowl of a food processor, and process until well-chopped.
Add 8 ounces of the cream cheese to the food processor. Add the oregano, cumin, cayenne powder, salt and pepper to the food processor, and blend until well-combined.
Pour ½ of the cream cheese mixture into the bottom of a slow cooker liner. Place the chicken breasts in the middle of the sauce, and pour the remaining cream cheese mixture over the top of the chicken.
Cover and cook on low for 2-½ to 3 hours, or until the chicken easily pulls apart with a fork.
Shred the chicken while it’s still in the slow cooker, and then mix it in with the sauce. Continue to cook, uncovered, for 15 minutes, or until the sauce has thickened.
Add the Mexican cheese blend and stir until mixed.
Preheat the oven to 400 degrees Fahrenheit (190 degrees Celsius). Line a sheet pan with parchment paper and set aside.
Place the flour tortillas on a work surface. Smear ½ teaspoon of the remaining cream cheese along the top edge of each tortilla.
Portion 2 to 3 tablespoons of the cooked chicken mixture onto each tortilla in a thin line.
Place the rolled tortillas on the prepared pan in a single layer. Lightly spray with cooking spray.
Serve your chicken taquitos with salsa, sour cream and cilantro, if desired.