To a slow cooker, add the chicken thighs and then top with the cream cheese, green chiles with juice, enchilada sauce, salt, and pepper.
Cover and cook on HIGH for 3 hours.
Once the chicken is cooked, shred the chicken on a plate or in the slow cooker. Then stir the chicken into the sauce. The sauce will be very creamy and spicy. Let everything for about 10 minutes so the sauce can thicken.
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
Grab a tortilla and top it with about 2 tablespoons shredded cheese and 2-3 tablespoons of the chicken mixture both in a line. Sprinkle on a little chopped cilantro and roll the tortilla over the filling. Place seam side down on the prepared baking sheet.
Repeat with the remaining tortillas and ingredients. You may need to adjust the amount of filling so you don't have any falling out the ends when you roll the tortillas.
Brush vegetable oil on top of each taquito.
Bake for 10 minutes until the cheese melts and tortillas start to brown. If you want crispy taquitos, turn on the broiler and cook another minute or two. Watch them closely as they will cook quickly and you don't want them to burn!
Remove from the oven and serve warm with salsa, guacamole, and/or sour cream.
If you don't like cilantro, you can substitute some sliced green onion instead.Recipe yield will vary depending on how much filling you put in each taquito. I usually get 15-20 from the amount of chicken that's made. If you have any extra, this chicken is great in a quesadilla too!