Yesterday on instagram I posted a pic of my favorite dinner and recipe requests starting piling in.  I thought I’d share it here. 🙂 These are a family favorite!  They were a simple creation one day when I needed a run to the grocery store.. these are made with stuff I almost always have on hand at my house and I LOVE recipes like that.  They’re super easy and I make them for pretty much anything I can.  They are so yum!

ingredients:
(makes 8-10 taquitos)

3 boneless skinless chicken breasts
McCormick taco seasoning
1 can black beans
8 oz sour cream or block cream cheese (plain greek yogurt also works!)
3-4 chopped green onion
palmful of cilantro
1-2 cans green chillies (I like 2 for a little extra kick)
1/4 cup Herdez salsa verdez sauce

shredded cheddar cheese
tortillas
pam
garlic salt

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in a crock pot, add raw chicken breasts and cover with mcCormick taco seasoning
Add the rest of the above ingredients – leaving out sour cream/cream cheese until the last hour
put in crockpot for 4-6 hours (my crockpot runs hot, so it’s more like 3-4 for mine)
I periodically shred up the chicken with two forks – you can wait and do this at the end, but I think it gets more flavor into all of the chicken pieces.
In the last hour or so, add cream cheese or sour cream (both work great) and your chicken mixture is done! (and your house smells delicious!)

warm tortillas in microwave until nice and flexible – this is key!
Place a large spoonful of your chicken mixture along with a palmful of shredded cheddar cheese (I like sharp cheddar or pepper jack) into each tortilla
roll super tight (this is where the warm tortillas come in) and place on a cookie sheet.

When all taquitos are rolled onto your cookie sheet, spray lightly with pam (I use olive oil spray) and sprinkle with regular or garlic salt (this gives them that yummy deep fried taste without being deep fried)

bake at 425 for 15-20 minutes, or until the edges are nice and golden brown.

*Our favorite part is serving them up with all sorts of dipping sauces.  I like mine dipped in sour cream, Herdez green sauce and – of course – cholula.  Brady likes them in salsa, my girls like them in ranch.  I usually fill our small glass bowls with different sauces and everyone always loves to try each dip and pick their favorite.  They’re super crispy and stay together so you can simply pick them up and dip them (which make them great for kids), or smother them with your favorite topping and eat them with a fork.

This recipe is super flexible and I always just use whatever I have on hand.  jalapenos instead of green chillies, sour cream or yogurt or cream cheese for the cream, extra green onion if I don’t have cilantro.. they’re super flexible and always delish!

Let me know if you try them out!

xo, C