4 T taco seasoning
1 cup chicken broth
1 lb boneless skiness chicken breasts
Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken meat into bite-size pieces. Place shredded meat in freezer bags with the juices, or use immediately in tacos, burritos, nachos, salads, or in the following recipe for Baked Creamy Chicken Taquitos from OurBestBites.com.
3 oz cream cheese
1/4 cup green salsa
1 T lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 T chopped cilantro
2 T sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
small tortillas (corn or flour)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and add cilantro and green onions. Add chicken and cheese and combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp towels. Usually 20-30 seconds will do it. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then, roll up as tight as you can. Place seam side down on the baking sheet. Lay all taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle salt on top.
Place plan in oven and bake for 15-20 minutes or until crisp and ends start to get golden brown.
Serve with salsa, sour cream, and guacamole. Makes 12-16.
