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
- 1 , 4 ounce
- 0.25 cups green enchilada sauce
- 1 pinch salt and ground black pepper to taste
- 16 , 6 inch
- 2 cups shredded pepperjack cheese
- 2 tablespoons vegetable oil
Instructions
-
1
Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
-
2
Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
-
3
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
-
4
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
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.
Nutrition Facts
Per serving
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