Chicken and Cheese Tacquitos

• Meat

  • 1 lb (2 large chicken breasts, large

• Canned Goods

  • 3/4 cup Water or chicken broth

• Condiments

  • 1/4 cup Salsa

• Baking & Spices

  • 1 package Taco seasoning or our homemade taco seasoning recipe, all-natural

• Bread & Baked Goods

  • 8 8-inch whole grain tortillas, whole grain

• Dairy

  • 1 1/2 cup Cheddar or pepper jack cheese
  • 1/4 cup Cream cheese

Found on thrivinghomeblog.com

Description

Ingredients

• about 1 pound (2 large) chicken breasts
• 1 package of all-natural taco seasoning or our homemade taco seasoning recipe
• ¾ cup water or chicken broth
• ¼ cup cream cheese (light works fine)
• ¼ cup salsa
• 8 8-inch whole grain tortillas
• about 1½ cup shredded cheddar or pepper jack cheese (heres how to easily shred your own to save money)
• Optional: sour cream or plain Greek yogurt, salsa, guacamole

Directions

• In your slow cooker, place chicken breasts. Cover both sides of chicken with taco seasoning. Add water or broth.
• Cook on LOW for about 4-5 hours, until it shreds easily. Shred chicken and stir so the seasoning is evenly distributed.
• Add cream cheese and salsa to shredded chicken and stir until cream cheese is melted.
• Preheat oven to 400 degrees F.
• Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, leaving a little room at the edges so the filling doesnt spill out. Top chicken mixture with about 2-3 tablespoons of shredded cheese. Roll up tortillas tightly.
• Place on a baking sheet, seam side down. Spray with cooking spray and bake 10-20 minutes, until cheese melts and they are golden brown.
• Serving suggestion: Top with salsa, sour cream or plain Greek yogurt, and/or guacamole.