Description
These are a spicy twist on traditional taquitos. The slow cooker gives this recipe ease, while the flavors keep things exciting! Serve with sour cream, guacamole, or avocado ranch salad dressing.
Ingredients
- 8 skinless, boneless chicken thighs
- 1 (8 ounce) package cream cheese, softened
- 1 (4 ounce) can diced jalapeno peppers with juice
- ΒΌ 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 30 mins
Servings: 4