From
lecremedelacrumb.com; given to us by Aunt Wendy
3-4 chicken
breasts, frozen or thawed
8 ounces cream
cheese
⅓ cup jarred whole or sliced
jalapeños,
roughly chopped (or more, to taste)
1 teaspoon garlic
powder
1 teaspoon salt
1 teaspoon cumin
16 taco-sized
tortillas (I prefer flour but corn tortillas also work well)
1½ cups shredded
cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your
favorite!)
optional
toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch,
salsa, green goddess dressing, OR see below for my Cafe Rio Tomatillo Ranch
Dressing recipe
Add chicken, ½
cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot.
Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for
thawed chicken, greater times for frozen chicken) 30 minutes before serving, preheat the oven
to 425 and grease a baking sheet with cooking spray. Use two forks to shred
chicken and stir it in with the other contents of the crockpot. Heat tortillas
in the microwave for a few seconds to soften them up, this will make them
easier to work with. Sprinkle cheese in the middle of each tortilla (just
divide the cheese evenly between all of the tortillas). Top cheese with 2-3
tablespoons of shredded chicken mixture. Roll tortillas tightly into a
log-shape taquito. Place taquitos on baking sheet and spray heavily with
cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to
brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch
carefully so they don't burn!) Serve warm with dipping sauces and toppings if
desired.
Café Rio Tomatillo Ranch
1 package Hidden
Valley Buttermilk Ranch Dressing Mix (dry)
1 cup buttermilk
1 cup mayo (I
used reduced fat)
⅓ cup water
2 medium-sized
tomatillos, husked and chopped
½ cup packed
cilantro leaves, roughly chopped
1½ teaspoons
minced garlic
1 small jalapeño,
seeded and finely diced
1½ teaspoons lime
juice
Add all
ingredients to your blender and pulse 2-3 minutes until smooth and creamy. Add
extra water 1 tablespoon at a time if needed to reach desired consistency.
Chill at least one hour before use and store in fridge in airtight container.
**Makes about 2 cups**
**Amy’s
Version: Make Barn Door Ranch Dressing
(see in earlier section of cookbook). Replace
first four ingredients with 2 to 2 ½ cups homemade ranch dressing. Continue recipe beginning with the
tomatillos.**