If you’re looking for a quick, easy meal that everyone will love, you have to try this Baked Chicken Taquitos recipe! The meat cooks for 4-5 hours in the slow cooker and then you only need about 30 minutes in a oven for a mouth-watering main dish!
Start by putting 1-1.5 lbs of chicken breast into your crockpot (about 3 large boneless, skinless breasts) along with the salsa, green chiles, fire roasted tomatoes, and seasonings. Cook for about 4-5 hours on low, until fully cooked. Shred the chicken using two forks or you can throw it in a stand mixer for a couple minutes. Put it back in the slow cooker once its shredded.
Add your black beans, cheese, and stir well. Fill each tortilla with the mixture and roll up.
Grease your baking dish with olive oil. Bake at 375° for 15-20 minutes, until the tortillas start to turn light golden brown and start to become crunchy.
Baked Chicken Taquitos
- 3 boneless skinless chicken breasts
- 1 cup salsa
- 1 small can diced green chilies
- 15 oz can fire roasted tomatoes
- 1 TBSP mild chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp cumin
- 1 - 15 oz can black beans rinsed well and drained
- 2 cups shredded cheese
- 10 - 12 flour tortillas
Trim the fat from your chicken breasts and put in the crockpot. Pour in salsa, chilies, tomatoes, chili powder, onion powder, garlic powder, and cumin.
Cook on low for 4-5 hours, or until the chicken is fully cooked.
Shred the chicken with two forks, or by tossing it into your stand mixer with the paddle or beater attachment and mix on low until shredded.
Place meat back into crock pot, and add in the rinsed and drained black beans and cheese.
Stir well and keep warm until you fill your tortillas.
Fill tortillas with chicken mixture and roll up.
Place on a prepared cookie sheet and spray the tops of the tortillas with cooking spray.
Bake at 375° for 15-20 minutes, or until lightly golden brown and slightly crunchy.