Chicken slow cooked in a spicy cream sauce wrapped up in a flour tortilla and baked until crispy make an easy dinner any night of the week, but they are also great as a party appetizer.
Prep Time 5minutes
Cook Time 3hours15minutes
Total Time 3hours20minutes
Author Marion@Life Tastes Good
6skinlessboneless chicken thighs
18 ounce package cream cheese
14 ounce can diced jalapeno peppers
1/4cupmild green chile enchilada sauce
15-206 inch flour tortillas
2cupsshredded Colby/Jack cheese or other Mexican style cheese
Freshly chopped cilantro to taste
Simple Guacamole Recipe
In a slow cooker, combine chicken thighs, 8 ounce package of cream cheese, 4 ounces diced jalapeno peppers (with juice), 1/4 cup mild green chile enchilada sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook on HIGH for 3 hours.
Once chicken is cooked, shred the chicken and stir to combine with the sauce. The sauce will be very creamy and spicy. Let it cool for about 10 minutes and the sauce will thicken.
Preheat oven to 425°F and line a baking sheet with parchment paper.
Top each flour tortilla with about 2 tablespoons of cheese and 2 tablespoons of the chicken mixture. Sprinkle on a little chopped cilantro and roll the wraps tightly. Adjust the amount of filling so you don't have too much squishing out when you roll them. Place each wrap seam side down on the prepared baking sheet.
Brush vegetable oil onto the top and sides of each wrap and bake in the preheated oven for about 10 minutes until the cheese melts and tortillas start to brown. To make them a little more crispy, turn on the broiler and cook another minute or two, but watch them closely as they will burn quickly this way. Enjoy!
Recipe adapted from allrecipes.com Slow Cooker Jalapeno Popper Taquitos