These are typical taquitos with a spicy twist. This recipe is made simple by the slow cooker, and the flavors keep things interesting! Serve with avocado ranch salad dressing, guacamole, or sour cream.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 4 |
| Yield: | 16 taquitos |
Ingredients
- 8 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
Instructions
- Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
- 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
| Calories | 1207 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 326 mg |
| Dietary Fiber | 5 g |
| Protein | 75 g |
| Saturated Fat | 30 g |
| Sodium | 2087 mg |
| Sugars | 3 g |
| Fat | 68 g |
| Unsaturated Fat | 0 g |
Reviews
Thighs are recommended because shredded chicken breasts are simply too dry in taquitos. I would suggest using canned diced green chilis (like rotel) instead of jalapeños especially for a crowd, and add cumin a bit of chili powder for a bit of Mexican seasoning. These are a dinner food. My kids like to dip these in sour cream, guacamole, nacho cheese, or a cilantro cream sauce.
I have made it several times and they seem to be getting hotter and hotter. I use an entire can or green enchilada sauce and use chicken breast. They are wonderful and my entire family loves them!
Delicious recipe!! No need to alter! Perfect as it is! Will definitely use it again!! Hubby gave it 2 thumbs up!!
I used boneless skinless chicken breasts and flour tortillas just out of my family’s preferences. It turned out awesome! Ours were not dry at all like some others mentioned. They were in fact so juicy and moist that some leaked out onto the baking sheet while baking. I always have nurses at my home for my handicapped son and they loved it as well! We definitely make this again!
Made with substitutions (it’s what I had on hand): chicken breasts, 1/2 jar medium salsa verde, 1/2T taco seasoning & fresh garlic. Cut cream cheese into quarters. Cooked all instapot, then use slotted spoon to get everything out and put in bowl. Try to scoop out whole chunks of cream cheese & get as many peppers from broth as you can. Some juice is okay, but not too much so your taquitos are not runny. (Maybe save juice for soup in winter time? It’s very tasty!). After I shredded the chicken and mixed the cream cheese I had a very creamy and tasty mixture for my taquitos. I even forgot the cheese and we didn’t miss it, but I will try to remember next time. This is a keeper and will be put in our rotation. Thank you for posting!!
I brushed with melted butter. Topped with avocado, chopped red onion and bell peppers. Yum!
Excellent recipe! We put more than the amount of suggested cheese, so we’ve named them burrito taquitos!! Will make again. Mods: split jalapeños 1/2 hot and 1/2 green chili’s. Kept it on the milder side.
This was so good! Only change was fresh Jalepenos from garden, used 4 medium sized peppers and I did not have green enchilada sauce but had salsa verde. Big hit with the husband and my daughter.
This recipe calls for chicken thighs for a reason chicken thighs tend to be more moist where as if you use chicken breast it tends to be dryer so if you’re using chicken breast and it turns out dry this is why. I made this recipe and followed the directions exactly it was fantastic thank you for sharing!
I added more cream cheese and more green sauce they were amazing!
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 cheddar jack cheese in flour tortilla to make enchiladas. Put a light layer of green sauce at bottom of pan, placed enchiladas on sauce, topped with lihgt layer of green sauce and cheddar jack cheese. Baked in oven and kids really enjoyed it!! Note: Jalapeños make it a little spicy, but my little ones LOVE spicy food.
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 threw some jarred jalapenos in there as well. I also put some cheese on top when they baked. I will make this recipe all the time! PS: Even with only one breast, it made A LOT. I believe it was around 8 or so tortillas.
So quick and easy on a busy day. My boys loved it. I used half thighs and half breast turned out perfect.
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.
Made it just the way it called for in the recipe. It was very quick and easy. We had a lot of the meat mixture left over so added white rice to it the next night and it was awesome for left over night.
We really loved this recipe! I did go with chicken breast instead of the thighs only due to preference. The second time I tried it I went for an Italian twist. I kept the canned peppers, but used a tomato sauce, diced tomatoes, oregano and an Italian blend of shredded cheese. It turned out so yummy!
These are so good! I actually didn’t use a slow cooker. I cut up 3 1/2 chicken breasts because that is what I had. I partially cooked it on its own with adobo seasoning. Added 1/4 cup of water, 1/4 cup jalapeño juice, cream cheese and 1/3 cup of sour cream. I added extra jalapeños because we like it hot. I cooked covered stirring occasionally and shred the chicken with 2 forks before cooking another few minutes, leaving the lid off so mixture would thicken. I only had 10 inch burrito tortillas but cut them and half and it worked well! I wrapped them the long way. Cooked @425 on bottom rack for 11 minutes and turned the broiler on and placed on the top rack for 3-4 minutes until brown and crispy!
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.
These were great! I modified them a little bit – couldn’t find canned jalapeno, so I used hatch chilies. Also used corn tortillas instead of flour. My husband wanted more! Definitely making these again! The chicken was a little bland without any extra spices, so I’ll use fajita chicken or add more spices to the breasts next time.
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! 🙂
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.