Cream Cheese Chicken Taquitos
4 boneless, skinless chicken breasts
1 ½ teaspoons chili powder
1 ½ teaspoons garlic powder
1 teaspoon cumin
1 teaspoon red pepper flakes
Salt & Pepper, to taste
2-8oz. packages cream cheese, softened
1 cup chicken broth
2 cups shredded Monterey Jack, Colby Jack or Pepper Jack cheese
14-18 6-inch flour tortillas
Garnish’s like sour cream, salsa, etc.
Add chicken, chili powder, garlic powder, cumin, red pepper flakes, salt and pepper to taste, cream cheese, and chicken broth to a slow cooker. Cover and cook on low 7 hours or on high 3 hours. Just before preparing the Taquitos, remove chicken from slow cooker and shred. Whisk sauce in slow cooker to smooth mixture. Return the chicken to the slow cooker, mix and cook an additional 30 minutes.
Preheat oven to 400-degres F. 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 10-15 minutes, or until tortillas are slightly browned and shredded cheese is melted.
Serve with garnishments.