INGREDIENTS
- 3 boneless skinless chicken breast ( or 6 chicken tenders)
- 1 pkg taco seasoning
- ½ cup jarred salsa (I use chipotle salsa)
- 6 oz cream cheese
- 2 cups pepper jack cheese shredded
- 24 (6 inch) corn tortillas
- ½ cup oil
INSTRUCTIONS
- In a slow cooker add the chicken, taco seasoning, cream cheese and salsa. Cover and cook on high for 3 hours.
- Shred chicken with two forks, add shredded cheese.
- Heat a skillet with oil on medium high heat.
- Warm a few tortillas at a time in the microwave for 20 seconds so they don't split. Spread 2 tablespoons of the mixture on the tortillas. Roll up and set seam side down in oil. Cook until golden brown.
- Set on paper towels to drain
- Serve warm with your favorite sides
- **To freeze taquitos, fill and roll tortillas as directed. Then place on a baking sheet seam side down and place in freezer for a couple hours or until frozen. Then put frozen taquitos in a ziplock freezer bag and keep in freezer until ready to use.
