These shredded Chicken Chipotle Taquitos are a favourite in our house. I’ve made them for family get togethers or just as an extra for dinner and they are always popular. The chipotle adds a great smokey flavour to the chicken and the cream cheese gives it it’s creaminess.
You can use store bought tortillas or try making your corn flour tortillas.
Chicken Chipotle Taquitos
- 3 chicken breasts
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 chipotle, finely chopped
- 8 oz cream cheese, cubed
- 1/4 cup water
- 2 cups shredded Tex mex cheese
- Salt and pepper
- 10 – 15 medium tortilla shells
Place chicken breasts at the bottom of the slow cooker. If the chicken is large, I butterfly the breasts. Sprinkle the spices over the chicken. Add chipotle, cream cheese cubes and water. Set slow cooker on high for 4 hours.
Once the chicken has cooked, using two forks, shred the chicken. Mix everything inside the slow cooker together until thoroughly combined. Add salt and pepper to taste. If you feel that you want a bit more of any one spice, go ahead and add it, mixing it thoroughly throughout.
Add the shredded cheese and mix thoroughly.
Take a tablespoon and a half of the chicken mixture and place at the top of the tortilla. Tightly roll the tortilla and place seam side down onto a baking sheet. Place the sheet in the oven for 15 minutes at 325F. I usually do this just as guests are arriving so that they are warm as you put them on the table.
You can leave the taquitos in their entirety or cut them in half. Serve them with salsa, sour cream and guacamole, or just eat them on their own.