Creamy Jalapeno Taquitos
Creamy jalapeno chicken is cooked to perfection in the slow cooker and then wrapped in a tortilla and finished up in the oven to bake to a perfect crispness!
Servings: 20
Ingredients
- 20 small flour tortillas
- 1 cup shredded mexican blend cheese
- 4 ounces cream cheese
- 2 lbs chicken breast
- Salt
Sauce
- 1 jalapeno deseeded
- 2 green bell peppers
- 1 brick of cream cheese 8 ounces
- 2 limes juiced
- 1 Tbs onion powder
- 1/2 Tbs cumin
- 1/2 Tbs garlic powder
Instructions
- Put all "Sauce" ingredients in a blender and blend until smooth
- Put chicken in a slow cooker and pour sauce over top
- Cook on low for 2-4 hours until chicken is cooked through
- Dump all slow cooker contents into a mixer with paddle attachment and turn on medium speed to shred (should take about 20-30 seconds)
- Heat remaining 4 ounces of cream cheese in microwave for 20 seconds
- Stir cream cheese, chicken and sauce mixture, and shredded cheese together
- Put about 2 Tbs of mixture on a small flour tortilla, leave about a half inch on either end so the mixture does not seep out when cooking, and roll up tight
- Place seam down on a sprayed cookie sheet, and do this until you have all the tortillas filled
- Preheat oven to 425
- Spray tops of taquitos with cooking spray and sprinkle with salt
- Bake for 15 minutes, or until tortilla edges start to turn golden brown.
- Enjoy with favorite dipping sauce or guacamole
Notes
To make these into a freezer meal, roll taquitos with filling inside, and place on baking sheet and freeze. Once frozen, put in freezer safe bag. To cook preheat oven to 425, then bake for 20-25 minutes from frozen