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Slow Cooker Jalapeno Popper Taquitos
Slow Cooker Jalapeno Popper Taquitos
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Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Spicy jalapeno popper taquitos made effortlessly in a slow cooker, perfect for entertaining with creamy guacamole and sour cream on the side!
Ingredients:
  • 8 skinless, boneless chicken thighs
  • 1 (8 ounce) package cream cheese, softened
  • 1 (4 ounce) can diced jalapeno peppers with juice
  • 0.25 cup green enchilada sauce
  • 16 (6 inch) flour tortillas
  • 2 cups shredded pepperjack cheese
  • 2 tablespoons vegetable oil
Instructions:
  • In a slow cooker, mix together chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper.
  • Cook on High for 3 to 4 hours until the chicken is tender. Using 2 forks, shred the chicken and mix it well with the sauce in the slow cooker for a flavorful combination.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and generously spray a baking sheet with cooking spray.
  • Lay out tortillas on work surface, evenly sprinkle pepperjack cheese in the center of each. Spread 2 tablespoons of chicken mixture over cheese on each tortilla. Roll tortillas tightly and lay seam-side down on baking sheet. Brush rolled tortillas with vegetable oil on top and sides.
  • Bake in a preheated oven until the cheese is melted and the tortillas start to brown, for 10 to 15 minutes. Then, set the oven rack about 6 inches from the heat source and preheat the broiler. Cook the taquitos under the broiler until they are crisped, for an additional 2 to 3 minutes.

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