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Back-to-School Cream Cheese Taquitos

INGREDIENTS (WHERE TO BUY):

PREPARATION:

  • Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken.
  • Cover and cook on low 8 hours or high for 4 hours.
  • Remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer.
  • Preheat oven to 400. 
  • Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Repeat.
  • Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla.
  • Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. If using corn tortilla brushing some olive oil over them will help with browning and crisping.
  • Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.