Jalapeno popper taquitos are easy to make thanks to a slow cooker, are a crowd-pleasing appetizer when served with guacamole and sour cream!
Step1
Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
Step2
Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
Step3
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
Step4
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.
Step5
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.
Prepare Time:
15 mins
Cook Time:
3 hours 15
Total Time:
3 hours 30
Servings:
4
Calories:
1207 kcal
Carbohydrate:
72 g
Cholesterol:
326 mg
Dietary Fiber:
5 g
Protein:
75 g
Saturated Fat:
30 g
Sodium:
2087 mg
Total Sugars:
3 g
Total Fat:
68 g
