Rating: 4.73 stars
33 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

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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; carbohydrates 71.7g; fat 67.6g; cholesterol 325.9mg; sodium 2086.8mg. Full Nutrition
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Reviews (34)

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)
33 Ratings
  • 5 star values: 27
  • 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