Ingredients
500 g chicken breasts
1 pkt taco seasoning
¾ cup chicken stock
¼ cup cream cheese
¼ cup salsa
8x 20 cm tortillas
About 1½ cups shredded cheddar cheese
Optional: sour cream or plain Greek yoghurt, salsa, guacamole
½ tsp SIDS CRAZY SALT
Directions
In a slow cooker, place chicken breasts. Cover both sides of chicken with taco seasoning and add stock.
Cook on LOW for about 3-4 hours, until it shreds easily. Shred chicken and stir so the seasoning is evenly distributed.
Add cream cheese and salsa to shredded chicken and stir until cream cheese is melted.
Preheat oven to 200°C.
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 about 2-3 tablespoons of grated cheese. Roll up tortillas tightly.
Place on a baking tray, seam side down. Spray with cooking spray, lightly sprinkle with SIDS CRAZY SALT and bake 10-20 minutes, until cheese melts and they are golden brown.
Serving suggestion: Top with salsa, sour cream or plain Greek yoghurt, and/or guacamole.
