Wednesday, July 27, 2016

Salsa Verde Slow Cooker Tacquitos

Hi friends! The days have been scorching hot on this last week of July. The last thing I want to do when it's over 90 degrees outside is turn on my oven for hours and hours of cooking. Enter chicken tacquitos. While this recipe does use the oven, the time frame is short - only 15 minutes. Instead, the work horse of this recipe is the slow cooker. Just throw a few things in, set it and forget it. 

In addition to being easy, this meal also happens to be freezable. If you have leftover tacquitos, allow them to cool in your refrigerator and then seal them up in a freezer safe ziplock bag. They can go right from your freezer to the oven when you're ready to enjoy them. 

If my kitchen walls could talk: Not a fan of salsa verde? Feel free to swap out your salsa and use your favorite red sauce instead! I recommend serving the tacquitos over shredded lettuce and topping with all your favorites - guacamole, nonfat greek yogurt, chopped tomatoes, jalepenos or olives! 

Required kitchen tools: Slow Cooker, Baking Sheet

Slow Cooker Salsa Verde Tacquitos 


2 large chicken breasts
1 cup salsa verde
8 tbsp low fat cream cheese
12-16 corn tortillas, warmed
1 cup lowfat mexican cheese blend, shredded

1. Layer chicken breasts flat in the bottom of your slow cooker.  Pour salsa verde over chicken.  Cook on high for 3-4 hours or on low for 6-8 hours. After desired cooking time, shred with fork and add cream cheese, stirring to combine. Allow to cook on low for an additional 20 minutes.
2. Turn off slow cooker. Remove chicken placing about 1/4 cup on each tortilla.  Top with ~1 tbsp cheese. Roll up, place on a sprayed baking sheet face down.
3. Bake at 425 fahrenheit for ~15 minutes until tortillas are light brown and cheese is melted.

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