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. 1 Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
2. 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. 3 Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
4. 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. 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 per serving