Slow Cooker Jalapeno Popper Taquitos

Ingredients

8 eaches skinless, boneless chicken thighs

1 (8 ounce) package cream cheese, softened

1 (4 ounce) can diced jalapeno peppers with juice

¼ 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

Directions

Step 1

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

Step 2

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

Step 3

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

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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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