Ingredients
Equipment
Method
- Add the cream cheese, shredded chicken, shredded cheese, and chipotle hot sauce to a 1.5 quart slow cooker.In a measuring jug, mix the ranch seasoning with the milk, then pour it into the slow cooker.Give everything a quick mix. The mixture will look thick at this stage.Cover and cook on LOW for 3 to 4 hours or HIGH for about 2 hours, stirring occasionally, until smooth and creamy.Turn off the slow cooker and let the filling sit for 20 to 30 minutes so it thickens slightly and is easier to handle.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.Cut each flour tortilla in half so you have 16 pieces.
- Spoon a line of filling along the straight edge of each tortilla half.Roll tightly and place seam-side down on the prepared baking sheet.
- Lightly brush each taquito with olive oil, focusing on the seam to help seal it closed.Brush the tops lightly as well so they crisp up in the oven.
- Bake for 20 to 25 minutes until lightly golden and crisp on the outside.
- Let cool for 5 to 10 minutes before serving as they will be very hot.Serve warm with dips like queso, sour cream, salsa, or guacamole.
Notes
- Don’t overfill or they’ll split when baking
- Letting the filling cool slightly makes rolling much easier
- Homemade tortillas roll better and don’t crack
- Keep them seam-side down so they hold their shape
Storage
- Store in the fridge for up to 3 days.
- You can eat them cold or reheat in the oven or air fryer to bring the crisp back.
Related Recipes:
- Check out all our other tasty Tex-Mex Recipes!
- See all our Appetizer Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.