With a creamy slow-cooked chicken filling, these yummy taquitos are baked not fried for a family-friendly dinner that everyone will enjoy
| Quantity | Ingredient |
|---|---|
| 1 lb | boneless skinless chicken breasts |
| 4 oz | brick-style cream cheese, softened |
| 2 tbsp | The Original Louisiana Brand Hot Sauce |
| 1 tbsp | taco seasoning |
| 10 | corn tortillas (6 inches), warmed |
| 1¼ cups | shredded mozzarella cheese |
| Quantity | Ingredient |
|---|---|
| 1 cup | sour cream |
| 2 tbsp | The Original Louisiana Brand Hot Sauce |
| 2 tbsp | finely chopped fresh chives |
| ½ tsp | salt |
| ½ tsp | black pepper |
| ½ cup | finely crumbled blue cheese |
| ¼ cup | packed cilantro leaves, for garnish |
Grease inner pot of slow cooker with cooking spray. Add chicken, cream cheese, 1/4 cup water, hot sauce and taco seasoning. Stir to coat.
Cover and cook on LOW, stirring occasionally, for 3 hours or until chicken is tender and cooked through. Transfer chicken to cutting board; using two forks, shred chicken. Return to slow cooker and stir until coated in sauce.
Meanwhile, preheat oven to 425°F.
Spoon 1/4 cup chicken mixture down center of each tortilla. Sprinkle each with 2 Tbsp mozzarella cheese. Roll up tightly and place seam side down on parchment paper–lined baking sheet. Spray tops with cooking spray
Bake taquitos for 25 minutes or until tortillas are golden brown and filling is bubbling.
Tips: Substitute corn tortillas with flour tortillas, if preferred.
In small bowl, stir together sour cream, hot sauce, chives, salt and pepper until blended. Stir in blue cheese.
Serve taquitos garnished with cilantro, with blue cheese dip alongside.
Alternatively, substitute blue cheese dip with ranch dressing spiked with hot sauce, if desired.
