Healthier than the fried version, these oven-baked taquitos are seriously tasty. Taquitos are basically tortillas rolled around some kind of filling (frequently meat based), and then deep fried. Also known as flautas; taquitos are traditionally made from corn tortillas, while flautas are made from soft white wraps.
Having said that, the two are either very distinct from each other or interchangeable, depending on what your opinion is. What is easy to agree on, however, is that this recipe nails it's hot, creamy, spicy filling beautifully, and the whole thing tastes delicious. The recipe has just enough of a kick to tickle your taste buds, but if you're a fan of the heat, simply replace the bell pepper with another jalapeño pepper and you are good to go.
Slow cooker taquitos
Preparation Time: 5 minutes and 15 minutes
Total Time: 6 hours, 35 minutes
Serves: 4
Ingredients2-lb boneless, skinless chicken breasts
8 oz cream cheese
2 jalapeño peppers, seeds removed and chopped
1 green bell pepper, chopped
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup (120 ml) chicken stock
1 cup shredded cheese, Mexican blend
To serve:
Soft flour or yellow corn tortillas
Sour cream
Salsa and cilantro
Directions1. Place the chicken breasts into the base of your slow cooker, then add the cream cheese, jalapeño peppers, bell pepper, cumin, garlic powder, salt and chicken stock. Stir carefully and set to cook on low for 6 - 8 hours.
2. At the end of the cooking time, remove the chicken, shred it, then return to the sauce and stir back in.
3. Fill soft tortillas with some of the chicken and top with a little of the shredded cheese, then roll up into a tube and transfer to a greased oven dish and repeat, neatly placing the rolls side by side before baking at 425 degrees for 15 minutes.
Serve with a little fresh cilantro and salad, and a salsa on the side for a truly fabulous light lunch. These yummy taquitos are also nicely portable, so how about wrapping the rolls up in foil and taking them out on a hike or picnic?
