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.