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Slow Cooker Jalapeno Popper Taquitos

Rated as 4.5 out of 5 Stars
113

"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

3 h 30 m servings 1207
Original recipe yields 4 servings (16 taquitos)

Directions

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  1. Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
  2. Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
  3. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
  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.
  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 1207 calories; 67.6 71.7 74.7 326 2087 Full nutrition

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Reviews

Read all reviews 15
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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!

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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 ...

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 r...

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. ca...

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.

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...

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 appeti...

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!

Changes I made: cooked meat in broth with household seasonings in pressure cooker. Combined cooked meat, jalapeños, and cream cheese in saucepan until cream cheese melted. Rolled mixture and che...

Absolutely delicious!!!! I only used one large chicken breast, because there are only two of us. The rest of the recipe I kept the same, except for using one can of green chilies, and I also thr...