Slow Cooker Jalapeño Popper Taquitos

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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

   {'id': 'step_2', 'step': 3, 'text': 'Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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

   {'id': 'step_4', 'step': 5, 'text': '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 Facts

Per serving (4 servings total)