- 1
Ingredients
- 1 cup chicken stock
- 1 tbsp cumin
- 1 1/2 tbsp chili powder
- 1 tbsp garlic, minced
- 1 can diced green chiles
- 3 boneless skinless chicken breasts
- 8 pieces of bacon, chopped
- 4 oz cream cheese, softened
- 1 cup 5% or 10% cream
- 2 cups marble cheddar, shredded
- 3 green onions, diced
- 1/2 cup frozen corn, thawed and drained
- 1/2 can black beans, drained and rinsed
- 12 medium tortillas
Preparation
Step 1
Combine chicken stock, cumin, chili powder, garlic, green chiles and chicken breasts in the slow cooker. Cook chicken for 6 hours on low.
Remove chicken from slow cooker and shred using 2 forks. Once the chicken is shredded, return to the slow cooker.
Then, chop bacon into 1/4 inch pieces and cook in a skillet over medium heat. Drain on a paper towel lined plate.
Preheat the oven to 425 degrees.
Pour chicken and cooking liquid through a strainer and into a sauce pot. Heat over medium heat, until it comes to a boil. Reduce heat and simmer for 10 minutes; until reduced by half. Whisk in the cream cheese until smooth and remove from heat. Stir in the cream.
Then, combine chicken with shredded cheese, green onions, bacon, corn and black beans in a large bowl. Pour in cream sauce and toss to coat.
Spread 3 tablespoons of chicken mixture down the middle of each tortilla and roll tortilla up tightly. Place seam side down on a buttered cookie sheet. Brush the tops of taquitos with freshly melted butter, and salt lightly.
Bake for about 15-20 minutes, flipping after 10 minutes.