✓ Cut chicken breasts into small bite-sized pieces.

✓ Place chicken in a large bowl and add taco seasoning, stirring to coat evenly.

✓ Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.

✓ Set your crockpot to high heat.

✓ Sauté diced green chiles for 2 minutes until slightly softened.

✓ Remove chicken from the fridge and drain off excess marinade.

✓ Place marinated chicken in the crockpot along with any accumulated juices, add sautéed chiles into the crockpot if used.

✓ Cook on high for 2-3 hours or until fully cooked through.

✓ Shred the chicken with two forks, adding cubed cream cheese to the shredded chicken in the crockpot and stir gently until melted and well combined.

✓ Warm tortillas on a skillet or in the microwave.

✓ Spoon some of the chicken mixture into each tortilla, leaving room at the top.

✓ Fold the sides and tuck the bottom up to form a neat roll. Secure with kitchen string if needed.

✓ Preheat oven to 350°F (175°C).

✓ Place taquitos on a baking sheet lined with parchment paper.

✓ Bake for 20-25 minutes or until golden brown and crispy.

✓ Serve warm, garnished with chopped cilantro and lime wedges if desired. Optional toppings include sour cream and fresh salsa.