Ingredients

The following ingredients have 16 Servings
  • 3-4 4 oz boneless, skinless chicken breasts
  • 4 ounces light cream cheese, softened
  • 4 ouces of plain Greek Yogurt
  • ⅓ cup jarred sliced jalapeños, roughly chopped
  • 1 tsp salt
  • 1 tsp cumin
  • 16 soft taco-sized flour tortillas
  • 1½ cups light shredded monterey jack cheese

Instruction

  • Add chicken, ½ cup water, softened cream cheese, Greek Yogurt, chopped jalapeños, garlic powder, salt, and cumin to slow cooker. Cover and cook on low for 6-8 hours or on high 3-4 hours.
  • Before serving, preheat the oven to 425 degrees and prepare a baking sheet by lining with parchment paper and spraying with cooking spray.
  • Shred chicken in the slow cooker and stir to mix well.
  • Heat tortillas in the microwave for a few seconds to soften them up.
  • Add 2-3 tablespoons of the chicken filling in the middle of your tortilla.  Top with a sprinkle of your shredded cheese. Roll the tortilla up tightly.
  • Place taquitos on a baking sheet and spray with cooking spray. Bake for 12 minutes until cheese is melted and tortillas begin to brown.
  • If you are using your air fryer set the temperature to 400 degrees and air fry for 5 to 7 minutes.
  • Serve garnished with minced cilantro, diced avocado and avocado cilantro ranch dressing