Chicken and Pepper Jack Taquitos
These pepper jack chicken taquitos are made in the slow cooker. Super cheesy, and ridiculously delicious recipe everyone will love!
Servings 24 taquitos
Calories 414kcal
Ingredients
- 3 boneless skinless chicken breast or 6 chicken tenders
- 1 pkg taco seasoning
- 1/2 cup jarred salsa I use chipotle salsa
- 6 oz cream cheese
- 2 cups pepper jack cheese shredded
- 24 6 inch corn tortillas
- 1/2 cup oil
Instructions
- In a slow cooker add the chicken, taco seasoning, cream cheese, and salsa. Cover and cook on high for 3 hours.
- Shred chicken with two forks, add shredded cheese.
- Heat a skillet with oil on medium-high heat.
- Warm a few tortillas at a time in the microwave for 20 seconds so they don't split. Spread 2 tablespoons of the mixture on the tortillas. Roll up and set seam side down in oil. Cook until golden brown.
- Set on paper towels to drain
- Serve warm with your favorite side
Video
Notes
**To freeze taquitos, fill and roll tortillas as directed. Then place on a baking sheet seam side down and place in freezer for a couple of hours or until frozen. Then put frozen taquitos in a ziplock freezer bag and keep them in the freezer for up to 3 months.
**Bake in a preheated oven to 425 degrees for 18-25 minutes or until golden brown and heated through.
Nutrition
Serving: 1g | Calories: 414kcal | Carbohydrates: 26g | Protein: 24g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Cholesterol: 87mg | Sodium: 480mg | Fiber: 1g | Sugar: 2g