Dinner/ Lunch

Creamy Chicken Rolled Tacos

Think Superbowl food. Easy to eat with your hands, creamy, delicious!

I’ll be honest… these are good! Really good! Like… I actually scraped the pot and licked the spatula after I filled these rolled tacos kind of good. A little cream cheese goes a long way in making these taste decadent and they crisp up just a bit in the oven to give some texture and crunch. Perfect as an appetizer but you could also make them dinner paired with a salad on the side (they’ve been made for birthday dinner requests in our house). And the best part is the crock pot does the dirty work for you!

Creamy Chicken Rolled Tacos
Print Recipe
By Lindsay Serves: About 12 Rolled Tacos Prep Time: 20 minutes Cooking Time: 4 hours

Ingredients

1 tbsp chili powder

1 tbsp cumin

1/4 tsp cayenne pepper

2 garlic cloves, finely chopped

1 tsp salt

1 tsp freshly ground black pepper

4 oz. cream cheese

1/3 cup Water

2 large boneless, skinless chicken breasts

1/4 cup sharp cheddar cheese, shredded

12 corn tortillas (flour could work as well)

non stick cooking spray

OPTIONAL TOPPINGS

pico de gallo (or salsa)

guacamole

Greek yogurt/lime sauce or sour cream

Instructions

1

Add first 7 ingredients, through water, into a crockpot. Stir to combine (the cream cheese won’t combine well right now but stir all the spices up) and add chicken breasts. Turn chicken to coat with spice mixture and cover. Cook on high 3-4 hours (or you can turn to low and cook 6-8 hours), depending on the size of your chicken breasts, until meat is cooked through.**

2

When chicken is cooked through, turn crockpot off and place chicken on a large cutting board. Using two forks, shred each chicken breast.

3

Whisk the liquids in the crockpot until fully combined (the cream cheese will smooth out a lot now that it's heated through). Return shredded chicken to creamy sauce and stir to coat chicken.

4

Preheat the oven to 400 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.

5

In a small, dry saucepan on medium heat, place a tortilla in the pan and sprinkle a teaspoon (not exactly but you get the idea… just a very small amount) of cheese onto the tortilla. Warm until tortilla is heated through and cheese is melted (which will help keep the tortilla from tearing in the next part). The tortilla will just be heated on one side so no turning with cheese on it!

6

Remove tortilla from the pan and put a heaping tablespoon of the chicken mixture in the middle of the tortilla. Roll the tortilla tightly and place on the greased baking sheet, seam side down, evenly spacing the rolled tacos as you go. Repeat this process until all the tortillas have been filled (I found it easiest and quickest to heat tortilla #2 while I was filling and rolling tortilla #1. Turn the burner on low if you need more time to fill/roll your tortillas. I love this little assembly line I created!).

7

Lightly spray the tops of the rolled tacos with non-stick cooking spray and bake at 400 degrees for 10-12 minutes, or until rolled tacos are slightly browned. Serve with desired toppings and dig in!

Notes

*You can easily trade breasts out and use tenderloins (I always have those in the freezer). They'll even speed up the cooking time if you go that route. **I also do this part in my dutch oven on the stovetop on low. It takes less time than the crockpot so keep an eye on your chicken.