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crockpot chicken taquitos

There is no question as to my favorite food: mexican all. the. way. Unfortunately the east coast sucks at mexican food. In college there wasn’t even a mexican restaurant in Boston! Sure a few “tex-mex” style restaurants but not reaaaal mexican food. If you’ve ever had an authentic mexican food experience you’ll know what I mean.

crockpot chicken taquitos
rolling taquitos
prepping olive oil

Although these are definitely not authentic taquitos with a fried crunchy shell, they are pretty dang good. I opted for whole grain tortillas to be a little heathier. A few things to note about using whole grain tortillas in this recipe or others: they don’t have a lot of taste and they can tear extremely easily. To avoid the taste issue I spiced up the insides and added garlic salt and pepper into the olive oil I spread over the tortillas before I put them in the oven. To combat and prevent tearing, I microwave the tortillas for 10 seconds before working with them. You can stack several in at once but I gently separate them before microwaving. This really allows them to be a much more flexible and workable.

crockpot chicken taquitos recipe card