WHITE CHICKEN CHILI BAKED TACOS RECIPE - (4.8/5)

White Chicken Chili Baked Tacos Recipe - (4.8/5) image

Provided by jab120638

Number Of Ingredients 12

2 large chicken breasts
2 tablespoon taco seasoning
1 cup water or low-sodium chicken broth
1 can white beans, drained and rinsed, 15 ounces
1 can diced green chiles, 4 ounces
2 cream cheese, ounces
1/2 - 3/4 tsp. cumin, to taste
2 tablespoon chopped cilantro
1 cup shredded Cheddar or Monterey cheese
7-8 soft tortillas (I use half corn and half flour)
cooking spray
kosher salt

Steps:

Place chicken breasts, taco seasoning and water or broth in a slow cooker. Cook on low until chicken registers 165 degrees on an instant-read thermometer. I used frozen chicken breasts and cooked on low for four hours. When chicken is cooked through, remove from slow cooker and shred Drain liquid from slow cooker and add the shredded chicken back in along with the white beans, diced green chiles, cream cheese, cumin and chopped cilantro. Cover and heat on warm until cream cheese is softened, about 5 minutes. Stir together until creamy. Preheat oven to 425 degrees. Heat tortillas in the microwave for 15-30 seconds or until pliable. Divide filling between tortillas and top each with some shredded cheese. Roll up tightly and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray (this makes for a much easier clean up) . Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crispy. Serve. You could get more or less taquitos depending on the size of tortillas you use. I like to serve mine with a little sour cream that I mix with green salsa for dipping. Ham, Turkey and Bacon Croissant Melts