healthy taquitos

Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!

Slow Cooker Cream Cheese Chicken Taquitos

chicken breasts

chili powder

garlic powder

cumin

salt and pepper (to taste)

cream cheese

water

cheese

corn

optional: cilantro, salsa, sour cream,

Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.

Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.

Preheat oven to 400. Place about 1/4 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.

These baked shrimp taquitos are crispy, cheesy, and family-friendly. High in protein, freezer-friendly, and perfect for quick lunches or weeknight dinners!

Shrimp Taquitos

onion (finely chopped)

garlic (minced)

jalapeno (minced)

olive oil

tomato (diced)

raw peeled and deviened shrimp (chopped)

kosher salt

cilantro (finely chopped)

pepperjack cheese (shredded)

corn tortillas

olive oil spray (I use my Misto)

guacamole (optional for dipping)

In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.

Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.

Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Absolutely delicious! A definite keeper. I used smally white corn tortillas because I had them however they all cracked during cooking. I'm wondering if it's because they may be a bit too old? Nonetheless it was very tasty :-) Great recipe!

Delicious! I made with flour tortillas because that was what I had. Other than that, I followed the recipe exactly. I did only end up with 11 taquitos even though I had 13oz of peeled shrimp to start and I measured the filling portions. But, they were very delicious and worth the effort. Will be making again.

There was some work involved, but the result was delicious

These are so good! I made them for Superbowl food using mini low carb flour tortillas, skipped the microwave step and tweaked the ingredients a bit to what I had on hand. I will definitely be making them again.

I make these at least once per month!  I use chicken at least 1/2 the time in place of the shrimp.  They are great to make ahead and eat the leftovers for lunches during the week.  Highly recommend!

I used flour shells they came out amazing my husband was looking for more

Made these shrimp taquitos for our Super Bowl food and they were a huge hit! Super easy and quick. I didn't have as many corn tortillas as I thought (bad planning), so I ended up using some plant protein based ones for the rest of the batch. They also worked out really well and people enjoyed both. Topped with homemade guac and some fresh salsa. These will definitely be going in the regular rotation.

I am not a fan of corn tortillas so make them with flour ones all the time and they come out great!

Hi! This is a recipe I make at least twice a month!  It is so delicious and easy and makes great leftovers!  I also make it with shredded chicken instead of the shrimp and it is super yummy that way as well!  I wonder how these would be in the air fryer?

Wouldn't you want to pre-cook the chicken prior to adding to the other vegetables?

Just made these for the first time- they were really good. I didn't work quick enough and 4 or 5 split. The last 6 didn't so it was a time thing. I will try the frying pan next time which is the way I normally do tacos. Guac &amp; salsa topped it off.  I had 4 as a meal and it was 8pp on WW (I lowered the points with low fat cheese &amp; lower calorie tortillas)

These were delicious!  I used the corn and wheat tortillas from Trader Joe’s and they worked perfectly.  Mixed up some guacamole while they were cooking.  So good!

https://www.youtube.com/watch?v=uZIPxXaQwBw

Baked Shrimp Taquitos are so much lighter and healthier than frying! The shrimp filling is SO good, you’ll be tempted to eat it before you roll them up!

5 Freestyle Points • 245 Calories
https://www.skinnytaste.com/baked-shrimp-taquitos/

Top 2 healthy taquitos recipes from across the web

The most viewed healthy taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow Cooker Cream Cheese Chicken Ta...

Shrimp Taquitos

Top 2 healthy taquitos recipes from across the web

The most viewed healthy taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Cream Cheese Chicken Ta...

Shrimp Taquitos

The most viewed healthy taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine