Baked Chicken Flautas - Slow Cooker Recipe
This recipe is so versatile, and is truly a crowd pleaser! Also, these are so easy! I just throw the chicken, pork, or beef into my crockpot / slow cooker and dump our favorite salsa or Pico in, and let it go. Shred it up, and add some cheese, roll them in the tortillas. Then pop them into an oven to crisp up! YUM! Dinner is served!
Ingredients
- 1-2 pounds Boneless/skinless Chicken breast other meats work as well
- 1 Jar of your favorite salsa salsa verde, or fresh pico de gallo works as well, whatever you have on hand
- 8 oz shredded cheese We like Monterey Jack, Colby Jack, or Cheddar If your family likes it extra spicy you could use Pepper Jack.
- 1/4 cup cream cheese I love to make my own
- 1 24 pack of soft Tortillas
Instructions
- Put chicken in slow cooker crockpot, and sprinkle with salt and pepper
- Pour your favorite Salsa on top. (We also love Salsa Verde, or a Fresh Pico De Gallo)
- Put on low for about 3 to 4 hours.
- After the chicken is done shred it up, and put it in a bowl. (be careful it is hot!)
- Preheat oven to 400* F
- Add 1/4 cup cream cheese & 8 oz of shredded cheese (can use more here if you want it cheesier)
- Mix all to incorporate, then put about 1/2 cup of the chicken mixture on a large soft tortilla, and roll it up with the ends open.
- Place on a lined baking sheet, or an air fryer if you have one. (Our oven has an air fryer basket, and we love to use that, because it crisps them up so nicely.)
- Bake for 15 minutes, or until the edges start to get golden brown & crispy.