These are a spicy twist on traditional taquitos. The slow cooker gives this recipe ease, while the flavors keep things exciting! Serve with sour cream, guacamole, or avocado ranch salad dressing.

Recipe Summary

prep:
15 mins
cook:
3 hrs 15 mins
total:
3 hrs 30 mins
Servings:
4
Yield:
16 taquitos
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

1207 calories; protein 74.7g 149% DV; carbohydrates 71.7g 23% DV; fat 67.6g 104% DV; cholesterol 325.9mg 109% DV; sodium 2086.8mg 84% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2015
My husband is super picky and compares a lot my dishes to his New Mexico favorites. He absolutely loved this dish! He almost never has a second helping of anything but he had two extra helpings of this! In fact he stood in front of the baking dish and started eating from it. I will be making this again! The only thing I did differently was use flour tortillas instead of corn and hatch green chilies were in season so I used those. Read More
(5)

Most helpful critical review

Rating: 1 stars
09/06/2015
Made exactly like recipe and everyone loved. Would like to make 2 batches next time and make a medium hot version. I consider these hot! Read More
(1)
31 Ratings
  • 5 star values: 25
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/06/2015
My husband is super picky and compares a lot my dishes to his New Mexico favorites. He absolutely loved this dish! He almost never has a second helping of anything but he had two extra helpings of this! In fact he stood in front of the baking dish and started eating from it. I will be making this again! The only thing I did differently was use flour tortillas instead of corn and hatch green chilies were in season so I used those. Read More
(5)
Rating: 5 stars
01/03/2016
This is an excellent recipe. I made these for New Year's Eve. The only differences were: I used chicken breast instead of the thighs only because the meat was on sale; I used an entire 10oz. can of mild green chile enchilada sauce; I used 8" flour & corn tortillas- they had the corn taste but were easy to roll; after shredding the chicken I put the chicken back into the entire amount of liquid- the sauce did seem to thicken or reduce overtime and wasn't "dry"--- I did use a fork to place the chicken mixture on the tortillas and it was more toward 3T of mixture; and I used mild chilies. Everybody loved them!:-) Read More
(4)
Rating: 4 stars
12/14/2014
I used chicken breast out of personal preference but kept everything else the same. I really enjoyed the fact that these were baked instead of fried. The filling has tons of flavor but the end result is a little dry due to the fact that you can only put 2 tablespoons of it in each tortilla so that you still have room to roll. I also prefer the flavor of corn tortilla's over flour and I might try that next time even though I know corn will be a bit of a challenge to roll. If you love jalapeno poppers then this one is a must try! Read More
(4)
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Rating: 5 stars
02/22/2015
Just tried this recipe and took it to a social gathering. It was a big hit and disappeared very quickly. Also gave out the recipe to others. I didn't change a thing. Very yummy. Read More
(3)
Rating: 5 stars
11/05/2015
Loved this recipe...changed a few things based on what I already had in my house...chicken breasts and red enchilada sauce - delicious! My fiancé decided he wants to make these as passed appetizers at our next function! Read More
(2)
Rating: 5 stars
03/20/2016
Excellent! I used 3 chicken breasts in place of the thighs. Made 1/2 with corn tortillas and 1/2 with flour tortillas and we preferred the corn ones. I sprayed them with cooking spray instead of brushing them with oil too. Read More
(2)
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Rating: 1 stars
09/06/2015
Made exactly like recipe and everyone loved. Would like to make 2 batches next time and make a medium hot version. I consider these hot! Read More
(1)
Rating: 5 stars
10/04/2018
I added more cream cheese and more green sauce they were amazing! Read More
(1)
Rating: 5 stars
03/31/2017
The first time I made this I followed the recipe. It was very good. The second time I used green chiles instead of jalapeños because I want to serve it to guests with kids and I don't know if they like spicy food. I also added black beans brown rice and corn. It is great this way as well. An interesting change to my normal enchiladas. Read More