Mini Crockpot Taquitos
Mini Crockpot Taquitos
If you have a little bit of extra time, prepare a fresh guacamole to dip them in.
Mini Crockpot Taquitos
Mini Crockpot Taquitos
If you have a little bit of extra time, prepare a fresh guacamole to dip them in.
Servings Prep Time
6minutes 30minutes
Cook Time
3 1/2hours
Servings Prep Time
6minutes 30minutes
Cook Time
3 1/2hours
Ingredients
  • 2 chicken breastsboneless and skinless
  • 1can red enchilada sauce10 ounces
  • 1/2teaspoon ground cumin
  • 1teaspoon cayenne pepper
  • 1/4teaspoon paprika
  • 1teaspoon garlicMinced
  • ½cup green onionschopped
  • 1package softened cream cheese
  • 1can black beans
  • 12 small flour tortillas
  • 2cups cheddar cheeseshredded
  • 1cup homemade salsa
  • Lime wedges
  • 2 avocadossliced
Instructions
  1. Spray a large crockpot with nonstick spray, add the minced garlic and the sliced chicken breasts in half and place in the bottom of the crockpot.
  2. Cover with 1 can of red enchilada sauce, add the seasonings, salt and pepper.
  3. Cover and cook on high for 3-4 hours or low for 6-8 hours or until the internal temperature of the chicken reaches 165 degrees.
  4. Stir the breasts and continually cover them with enchilada sauce and 1/2 cup of water throughout the cooking time.
  5. Once cooked, remove the breasts from the crockpot onto a cutting board and let cool; shred and reserve.
  6. Bring the soft cream cheese to crockpot, cover and turn to high temperature. Stir the cream cheese with the enchilada mixture until completely smooth and add the black beans, green onions and shredded chicken back and stir to allow every part of the chicken to absorb the liquid; 10 to 15 minutes. Cover a tray with foil and spray with cooking spray and preheat the oven to 425 degrees F.
  7. Lay the tortillas flat open over the counter and fill them with 2 teaspoons of the mixture, roll like a taquito so the filling does not come out, you can use a toothpick to close it tighter.
  8. Once all the taquitos are ready, place them at the prepared tray and spray with some oil and shredded cheese, bake for 10 minutes or until the cheese starts to get melty and crispy.
  9. Cut in halves, garnish with sour cream, salsa and sliced avocado and some lime wedges on the side.