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Crispy Crockpot Jalapeño Popper Taquitos on a white plate drizzled with sour cream and garnished with cilantro

Crockpot Jalapeño Popper Taquitos

These Crockpot Jalapeño Popper Taquitos are a time-saving, flavorful delight! Enjoy creamy chicken and spicy jalapeño in a crispy tortilla, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 8 skinless, boneless chicken thighs
  • 1 (8-ounce) package cream cheese, softened
  • 1 (4-ounce) can diced jalapeño peppers with juice
  • 1/4 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

Method
 

  1. Place chicken thighs, cream cheese, diced jalapeños with juice, green enchilada sauce, salt, and pepper into your slow cooker.
  2. Set the slow cooker to High and cook for 3 to 4 hours, until the chicken is tender and easy to shred.
  3. Shred the chicken directly in the slow cooker using two forks, then stir to coat with the creamy sauce.
  4. Preheat your oven to 425°F (220°C) while you prep the tortillas.
  5. Lightly spray a baking sheet with cooking spray to prevent sticking.
  6. Lay out the tortillas on a flat surface and evenly sprinkle pepperjack cheese down the center of each one.
  7. Spoon about 2 tablespoons of the chicken mixture onto each tortilla over the cheese, then roll tightly.
  8. Place the filled tortillas seam-side down on the baking sheet. Brush the tops lightly with vegetable oil.
  9. Bake for 10 to 15 minutes, or until the cheese is melted and tortillas start to brown.
  10. Switch the oven to broil and broil for 2 to 3 minutes, keeping an eye on them to prevent burning.

Notes

Pro tip: Save time by using pre-grated cheese and pre-diced jalapeños. Convenience is key!