Slow Cooker Cream Cheese Taquitos & Rockin’ Out to Coco [RECIPE]

Good Morning Beautiful Peeps! ❤

I have a confession to make: I’ve completely and totally fallen in love with my slow cooker all over again. In fact… I’ve gone so deep into the low and slow mode that I bought a second slow cooker! (Okay so it was really inexpensive on Amazon, which you can find here). But, yes, I’m sold. So expect a lot of slow cooker recipes over the coming months. Here’s why I love this method oh-so-much: it’s not that cooking is a pain, it’s that those few precious hours at the end of the day when we’re all tired, yet still awake, I don’t want to slave over a stove. I know I’m talking blasphemy considering I write a food blog 🙂 but it’s the honest truth. I want good food and quality family time. Insert a slow cooker here.

So last night was Friday night. It was a really long week and we were all pretty bushed. It was bitter cold. So cold that the grass grew frost… my little one got an absolute kick out of seeing her breath freeze in the air… and I was huddled in front of the space heater. The last thing I wanted to do was cook. But along with this vivid picture of us nestled in our tiny home was the smell of spicy chicken in the air.

These taquitos were heavenly. I had never made taquitos before and if I’m being honest, I thought they had one too many steps for my liking. Oh, how wrong I was! With this recipe by Creme de La Crumb, you put everything into the crock pot and let it go for 8 hours on LOW. Tear the chicken up with two forks and let it soak up the flavors of the spicy cream cheese sauce for 30 minutes. (I added corn and fresh kale here to get in some nutrition). Then you put some filling and a bit of shredded cheese in a tortilla, roll it up, and place it seam-side down on a baking sheet. Bake for 12 minutes and you’re done!

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Now let me put any worries you might have at ease. 1. I don’t do that fancy burrito wrapping stuff. Nope, mine are roll and go… and they’re never exactly even. 2. The tortilla doesn’t get soggy, in fact, by baking these in the oven, the tortilla got just lightly crispy which perfected the dish. I slapped the remainder of our homemade refried beans on the side and drizzled salsa over the top. It was pure bliss!

So as we tucked into our dish, I felt thankful for my slow cooker. I could sit back with a delicious plate of food at 6 PM and enjoy precious family time. Speaking of, let’s talk about the Disney-Pixar movie “Coco”. Okay y’all… first off, rock on Disney-Pixar for representing the Latin community!! Woohoo!! Secondly, as with every Disney movie… I’m hooked to the soundtrack. Regardless if you love Mexican culture or not, (and I totally do), this movie will make you want to set out your own ofrenda with your ancestors’ pictures and hug your loved ones close. Dia de los Muertos is a wonderful holiday and this movie is spectacular. We absolutely loved it and I know you will too. Have a beautiful Saturday everyone, and as always, keep on cooking! ❤

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Slow Cooker Cream Cheese Taquitos

Courtesy: Creme de la Crumb 

Serves: 4

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Cajun seasoning
  • Salt and pepper to taste
  • 1/3 cup water
  • Several handfuls of baby kale or spinach
  • 1 cup of frozen kernel corn
  • 1/2 cup Mexican shredded cheese
  • 12 flour or corn tortillas (6-inch)

Instructions: 

  1. Add chicken, chili powder, garlic powder, cumin, Cajun seasoning, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
  2. minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Add the corn and baby kale or spinach. Give it a stir. Let it cook about 15 minutes longer.
  3. Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

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