This filling is incredibly easy, as it cooks in the crock pot for 4-5 hours. I love the versatility of it too, as you could use it in traditional tacos or enchiladas or you could make taquitos out of it, which is what I did. Either way, this was a flavorful and slightly spicy delicious way to enjoy some Mexican food.
Creamy Chicken, Black Bean, and Corn Taco Filling
3-5 chicken breasts, frozen
1 can black beans, rinsed and drained
2 cups frozen corn
1 15-ounce jar salsa (I blend mine to remove the chunks)
1 8-ounce block of cream cheese, softened
Taco seasoning, cumin, onion powder, and garlic powder, to taste
Squeeze of lime juice
Place your chicken in a greased crock pot and season with taco seasoning, cumin, onion powder, and garlic powder.
Add the frozen corn.
Add the black beans.
Pour on your salsa (or Ro-Tel if that's what you have on hand)
Cook on high for 4-5 hours or until the chicken is cooked through. Remove the chicken and shred with two forks, then stir the chicken back into the taco mixture. Add cream cheese.
Cover and let it sit for a 1/2 hour. Stir to completely combine the cream cheese and add a squeeze of lime juice.
Now your filling is done! Enjoy on tacos, enchiladas, or a salad. Or you can use the filling for taquitos. Here's what we did: (Adapted from my baked chicken taquitos)
Preheat oven to 425º. Line a baking sheet with foil and spray with cooking spray. Place about 1/4 cup of filling in warmed corn tortilla shells. Top with monterey jack cheese and fresh cilantro.
Roll your taquitos and place seam side down on the prepared baking sheet. Spray liberally with cooking spray and sprinkle with kosher salt.
Bake for 15-20 minutes or until ends start to crisp and brown. Enjoy!