Creamy Cheesy Chicken Taquitos

Every person needs a few of those recipes in their recipe book that are just SO easy. The ones you know you can rely on, that will provide a yummy slam dunk dinner every time. This is one of those AND it doesn’t make a ton of dirty dishes and clean up for you. I have been doing lot, and I mean A LOT of cooking lately and I have loved it but what I don’t love is the dishes.

I cook a lot of Mexican type dishes because I love Mexican food. I think my family is almost over it. LOL Me? I could eat a Mexican inspired dish every single day. These simple taquitos can be served with quac and chips and some yummy spanish rice. We served them up with my delicious Mexican street corn salsa-seriously my favorite thing ever! The kids all love it and it takes little to no effort on your part.

This dish is made with a slow cooker(crock pot) I have never tried it in an instant pot but I’m sure it would work. Thats the beautiful part of it, you can start it in the morning or afternoon and forget abut it until dinner. When dinner time comes all you have to do it shred the chicken and put it in some tortillas, roll it up and bake them for a few minutes. While they bake it gives you enough time to get out the guac, salsa, sour cream and whip up that Mexican street corn.


2 boneless skinless chicken breasts

1 tsp chili powder

1 tsp garlic powder

1 tsp cumin

Salt and pepper

8 oz. cream cheese

1/3 cup water

1 cup shredded cheese-Mexican blend is best

12 6-inch tortillas



  1. Get out your crock put and add chicken to the bottom.
  2. Add chili powder, garlic powder, cumin, salt and pepper over the chicken. Add water.
  3. Place block of cream cheese on top of chicken.
  4. Put the lid on and cook on low for 8 hours or on high for 4 hours.
  5. When finished cooking take a whisk and shred the chicken in the pot and mix it all together.
  6. Preheat the oven to 400º.
  7. Spoon a heaping spoonful into each tortilla, about 1/4 cup mixture and top with shredded cheese (1-2 Tbsp).
  8. Roll up nice and tight and place on a greased baking sheet.
  9. Bake about 10 minutes until the tortillas are lightly browned and the cheese is melted.
  10. Serve with desired toppings: guacamole, salsa, cilantro lime dressing, Mexican street corn, sour cream, cilantro.


Also if you liked that recipe you may like these!

Cilantro-Lime Chicken and Rice

Instant Pot Chicken Burrito Bowls

Instant Pot Hawaiin Chicken Tacos

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  • Have you tried to freeze them before you bake them ? I am trying to make some fast and easy dinners or lunches for during the week for if school starts up again in September