Make It Now:

1. Place the chicken breasts in your slow cooker. Rub both sides of the chicken with all of the taco seasoning. Add water or broth.
2. Cover and cook on LOW for about 2.5 – 3.5 hours, until it shreds easily. (Note: Chicken should be 165°F internally when done.) Shred the chicken with two forks and stir, so the seasoning is evenly distributed.
3. Add cream cheese and salsa to the shredded chicken and stir until cream cheese is melted.
4. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, leaving a little room at the edges so the filling doesn’t spill out. Top chicken mixture with 2-3 tablespoons of shredded cheese. Roll up tortillas tightly. (Freezing instructions begin here.) 
5. Preheat oven to 400 degrees F. 
6. Place the taquitos on a baking sheet, seam side down. Spray the tops with cooking spray and bake for 15-20 minutes, until cheese melts and they are golden brown on top. (Note: If you have leftover cheese, you can sprinkle it over the top of the taquitos before they bake.)
7. Serving suggestion: Top with sour cream or plain Greek yogurt, salsa, Guacamole, or our Avocado Lime Salsa.

Freeze It For Later: Complete the recipe through Step 4. Then, place rolled up tortillas side-by-side in a single later in a gallon-sized freezer bag. Seal tightly and freeze.

Prepare From Frozen: When ready to bake, you have two options:

Method 1 (Thawed): Thaw overnight in the refrigerator or in the microwave using the defrost setting. Bake as directed, beginning with Step 5.

Method 2 (From Frozen): Follow Steps 5-7, but cover the frozen taquitos with foil after spraying them with cooking spray. Then, bake for about 25 minutes or until warmed through. Remove the foil and bake another 5-10 minutes, until golden brown.