- 8 skinless, boneless chicken thighs
- 1 (8 ounce) package cream cheese, softened
- 1 (4 ounce) can diced jalapeno peppers with juice
- 1/4 cup green enchilada sauce
- 1 pinch salt and ground black pepper to taste
- 16 (6 inch) flour tortillas
- 2 cups shredded pepperjack cheese
- 2 tablespoons vegetable oil
- Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
- Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- 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.
- 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.
04/01/2018
recipepes.com
Slow Cooker Jalapeno Popper Taquitos, recipe
PT15M
PT1H
5
455 calories
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