Slow Cooker Jalapeño Popper Taquitos

Jalapeño popper taquitos are easy to make thanks to a slow cooker, are a crowd-pleasing appetizer when served with guacamole and sour cream!

• Preparation Time: 15 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 30 mins
• Calories: 1207 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons vegetable oil
• 1 pinch salt and ground black pepper to taste
• 2 cups shredded pepperjack cheese
• 8 skinless, boneless chicken thighs
• 1 (4 ounce) can diced jalapeno peppers with juice
• 16 (6 inch) flour tortillas
• 0.25 cup green enchilada sauce

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.

Step 2

Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.

Step 3

Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.

Step 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.

Step 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.