Chicken Taquitos
By Valerie Chavers
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Prep Time:
15m -
Cook Time:
4hr -
Total Time:
4hr 15m -
Quantity:
6 servings
There's something about that first crunch into a hot, golden taquito that gets everyone to the table. The chicken slow-cooks in Mateo's Salsa and taco seasoning until it's fall-apart tender, then gets folded into a creamy blend of cream cheese, sour cream, tomatoes, and green chilis. Roll, bake, and serve with plenty of Mateo's Salsa and fresh avocado — they're just as good for game day as they are for a Tuesday.
Ingredients
2lbs boneless skinless chicken breasts
1 jar Mateo’s Salsa
1 packet Mateo’s taco seasoning
2 cups prepared chicken
2 medium roma tomatoes, finely diced
1 (4 oz.) can of diced green chilis
4 oz. cream cheese (softened)
¼ cup sour cream
2 cups fiesta blend shredded cheese
12 flour tortillas (soft taco)
Instructions
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Place 2-3 lbs of chicken breast, 1 jar of mateos salsa, and one packet of mateos taco seasoning into crockpot. Cook on low for 4-5 hours. Shred. (I typically do 4hrs)
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Heat oven to 425°F and prepare a large baking sheet, spraying with non-stick spray.
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In a medium bowl, mix the sour cream and cream cheese until fully combined and creamy.
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Fold in the cooked taco meat, tomatoes, green chilis, and shredded cheese until evenly distributed.
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Spoon the filling evenly across each tortilla.
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Roll each tortilla tightly and place seam-side down on the prepared baking sheet.
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Bake for 15 minutes, or until golden and crisp.
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Serve warm with Mateo’s salsa, sour cream, and fresh avocado or guacamole
