Slow Cooker Taquitos

Slow Cooker Taquitos

• 4 boneless chicken breasts
• 1 can enchilada sauce
• 1 can green chilies
• Corn tortillas
• 1 cup shredded Mexi-cheese blend

1. Place the chicken breasts, enchilada sauce and green chilies in a slow cooker.
2. Cook for 4 hours on LOW.
3. Remove the chicken from the slow cooker and shred.
4. To make the taquitos: Put a 1-2 tablespoons of chicken meat on the corn tortilla. Sprinkle with 1 tablespoon cheese.
5. Roll up and place seam side down on a plate. Continue till you have used all of the meat. Then place them in the freezer to harden a bit. (Helps in the cooking process)
6. To reheat: lightly fry in a small amount of vegetable oil in a skillet or bake in the oven at 375 degrees for 20 minutes.
7. Serve with the salsa of your choice.