easy taquito tortilla roll-ups

easy chicken taquito roll-ups

so, i saw a picture of something like this on pinterest last week,
wrote it on my schedule,

and then completely forgot to check to see what was in it before i went to the store with my list.

so we made this up….

and i won’t lie to you, it’s very tasty. and very easy.
i was pretty impressed with myself.

cc raved all night about how we should do that all the time…
but we did argue over the name… taquitos?
no, he says taquitos don’t come in flour tortillas….

so, whatever, these are easy, and if you keep uncooked tortillas around,
this is perfect to use up your left over crock pot chicken that you made for the week…
you do that, right?

fastest way to shred chicken kitchen aid

easy taquito tortilla roll-ups

Ingredients

  • 6 skinless, boneless chicken boobs
  • 1 can green chile
  • 1/2 bottle your fave chunky green salsa
  • 1 can low sodium chicken broth {15oz}
  • 1/2 can diced tomato {7ish oz}
  • 1/2 package cream cheese {4oz}
  • 1 cup shredded cheddar cheese
  • 1 package of uncooked tortillas
  • hot sauce to taste {we like tapatío}
  • salt to taste

what to do

pour the chicken broth in the bottom of your crock pot, place the chicken boobs inside, and pour the green chile on the top so it stays there on the chicken. {note: if your chicken is frozen, put it on high for a few hours, if thawed you can do low for a few hours or high for 1-2.}

when the chicken is cooked through, grab them with some tongs, careful to keep the green salsa on there for more flavor, drop em straight into your kitchen aid or bosche while piping hot and slowly speed up until beating on high. your chicken will shred in about 30-40 seconds.

dump out all of the juice stuff remaining in the crockpot, and put the chicken back in the crockpot {that is on warm}. then add in the cream cheese, diced tomato, green chile, and hot sauce and/or salt to taste. should be creamy, not too juicy.

lay out your uncooked tortilla, and drop chicken down the middle with shredded cheese over the top. roll from one side to the other, and with your finger and a dab of water, seal the tortilla shut {like you would when making pot stickers}.

place on a lightly sprayed pan at med-hi heat, with closed side down, and roll slowly in the direction it’s rolled {so it doesn’t unwrap. Cook until brown on each side and the tortilla is cooked all the way through.

serve with salsa, ranch, hot sauce, guac… freeze em for quick dinner later, or save the extra chicken and tortillas and make em up fresh again later, just be sure to heat up the chicken first.

http://colormemeg.com/2013/04/easy-taquito-tortilla-roll-ups.html


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Meg

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

2 comments on easy taquito tortilla roll-ups

  1. Julie Evink
    April 24, 2013 at 8:31 pm (5 years ago)

    Ohhh I make taquitos similar to this and they are so good! And I use flour tortillas so you are all good 🙂

  2. miriam grijalva
    May 21, 2014 at 3:23 pm (4 years ago)

    the easy taquitos look like Chimichangas that we cook and eat in Sonora state in Mexico. they are really delicious