Slow Cooker Jalapeno Popper Taquitos

Ingredients

• Servings: 16
• 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

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 30 mins


• 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.