Name: Slow Cooker Jalapeno Popper Taquitos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Skinless, boneless chicken thighs - 8; Cream cheese, softened - 1 (8 ounce) package; Diced jalapeno peppers with juice - 1 (4 ounce) can; Green enchilada sauce - ¼ cup; Salt and ground black pepper to taste - 1 pinch; Flour tortillas - 16 (6 inch); Shredded pepperjack cheese - 2 cups; Vegetable oil - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Jalapeno Popper Taquitos

1. Skinless, boneless chicken thighs - 8

2. Cream cheese, softened - 1 (8 ounce) package

3. Diced jalapeno peppers with juice - 1 (4 ounce) can

4. Green enchilada sauce - ¼ cup

5. Salt and ground black pepper to taste - 1 pinch

6. Flour tortillas - 16 (6 inch)

7. Shredded pepperjack cheese - 2 cups

8. Vegetable oil - 2 tablespoons

How to cook deliciously - Slow Cooker Jalapeno Popper Taquitos

1. Stage

Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.

2. Stage

Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.

3. Stage

Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.

4. Stage

Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.

5. Stage

Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more. Unknown