CREAM CHEESE CHICKEN TAQUITOS #dinner #recipe

I cherish these Cream Cheese Chicken Taquitos on the grounds that you make the chicken filling in the simmering pot. Strolling in the way to the smell of this tasty smooth chicken filling was paradise! Immediately my children needed to realize what was preparing for supper.

I cherish essentially everything about slow cooker cooking. It's simple, the meat is constantly wet and delicate, the house smells so wonderful when you return home and tidy up is simple.

Above all I cherish that it enables me to invest less energy in the kitchen and additional time with my family. Now and again life gets so rushed that we don't set aside effort to simply appreciate each other's conversation.

Last Sunday our two most established kids were visiting from out of state. My girl, her multi month old little girl "biscuit" or "stinkywink" to us, and our most seasoned child. It was sleep time for Muffin and she was getting somewhat fastidious. My little girl found a pack of Glow Sticks in one of our upstairs rooms, everybody assembled in the parlor, we killed every one of the lights first floor and one by one everybody lit up a shine stick.

Also try our recipe : SLOW COOKER BALSAMIC CHICKEN #chicken #recipe

INGREDIENTS

2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
salt + pepper
8 ounces cream cheese
⅓ cup water
1 to 1 ½ cups shredded colby or Mexican blend cheese
12 6 inch corn or flour tortillas
optional: cilantro, salsa, sour cream, or other toppings as desired

INSTRUCTIONS

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.
Minutes before serving, 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. Here is a great trick to keep your corn tortilla from falling apart. 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. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.
Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it or a flour 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.

Source : bit.ly/2W65v22