Slow cooker chicken nacho taquitos are very easy to make and healthier than regular taquitos because they’re baked, not fried. (Though they’re still stuffed with nacho cheese. So they’re not exactly “good for you.”)
For the last few months, Zach and I have been on a jalapeno kick. They’ve gone in everything–soups, casseroles, I even wrote a guest post over at Dear Creatives for my Easy One Pot Jalapeno Nacho Pasta.
And then I found a recipe over at Le Creme De La Crumb.Hers are pretty fantastic, but I just can’t say no to anything “nacho” flavored. So I decided to combine the pasta idea and the toquito idea.
Holy crap. No regrets, man. These are AMAZING!
Slow Cooker Chicken Nacho Taquitos
Slow cooker chicken nacho taquitos are very easy to make and healthier than regular taquitos because they’re baked, not fried.
- 3 chicken breasts
- 1 jar Newman’s Own Salsa con Queso (or your favorite queso dip)
- 2 large jalapenos, thinly sliced (or finely diced)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1 can black beans, drained and rinsed
- 1 1/2 cups shredded sharp cheddar cheese
- 16 (8-inch) tortillas
- sour cream, salsa, etc. (for serving)
Step 01: Layer the ingredients in the crock pot like this: nacho cheese, jalapenos, chicken. (This keeps the chicken from sticking to the bottom.) Add the seasonings. Do not add the beans or cheese.
Step 02: Cook on high for 3 hours or on low for 5-6 hours (or until the internal temperature of the chicken is at least 145F). Turn off the heat. Shred the chicken. Add the beans and cheese, stir to combine. Let this mixture sit for about 20 minutes, or until thickened.
Step 03: Spray a cookie sheet or casserole dish with cooking spray. Lay out the tortillas and put 2-3 tbsps of chicken mixture down the middle. Roll the tortillas up tightly. Lay them side-by-side on the pan. Spray them with cooking spray (this will make them golden and crispy).
Step 04: Bake for 10-15 minutes, or until they’re golden brown. Remove from the oven and let cool for 15-30 minutes. Serve with your favorite toppings!
When I say these are “healthier,” that does not mean they are healthy. This version of them isn’t. (Though I have plans to make some healthy-ish taquitos in the future!)
These are delicious! Basically, if you like nachos, you’ll like these! If I didn’t have to share them with Zach, I would have stuffed them with black olives, tomatoes, bacon, chiles, and then topped them with a ton of sour cream. Anything you could find in a nacho, actually. 😛If you like nachos, you will love these Slow Cooker Chicken Nacho Taquitos! Click To Tweet
For the crispiest taquitos, I recommend getting thinner tortillas. Mind are kind of thick and they came out crispy around the edges and soft in the center. I liked it that way, but who doesn’t like a super crispy shell?
We’ve made these with refried beans and with regular black beans. And black beans for the win! The refried beans tasted too strong and we didn’t like the texture much. Definitely go with black beans. You can also use dried beans, if you don’t like canned. Just cook them ahead of time and use about 1 1/2 to 2 cups in the taquitos.
Oh, did I mention this can be a freezer meal?
No? Let’s fix that.
Freezer Meal Instructions:
- Put the chicken, peppers, spices, and soup in a freezer bag in that order.
- Freeze for up to 6 months.
- When you’re ready to cook, let it thaw in the fridge for at least 24 hours.
- Dump into a crock pot and follow the rest of the instructions above.
Let me know what you think and remember to share!