Chicken and Pepper Jack Taquitos
These Slow Cooker Chicken Taquitos are made with crispy corn tortillas stuffed with tender taco flavored shredded chicken and a creamy, cheesy, salsa mixture. Perfect to accompany any of your Taco night favorites.
Servings 24 taquitos
Calories 314kcal
Equipment
Ingredients
- 3 boneless skinless chicken breast or 6 chicken tenders
- 1 pkg taco seasoning
- 1/2 cup jarred salsa I use chipotle salsa
- 8 ounces cream cheese
- 2 cups pepper jack cheese shredded
- 24 (6 inch) corn tortillas I prefer the thin 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, and add shredded cheese. Place the lid back on the slow cooker and let the cheese melt for 5-10 minutes.
- 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.
- Heat a skillet with oil on medium-high heat. Cook until golden brown. Set on paper towels to drain.
- Serve warm with sour cream, salsa, and guacamole!
Video
Notes
Make sure your corn tortillas are fresh to prevent splitting.
**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.
Air fry at 400°F for about 8–10 minutes, flipping halfway through, until golden and crispy. Spray with cooking spray before frying.
Nutrition
Serving: 4taquitos | Calories: 314kcal | Carbohydrates: 26g | Protein: 24g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Cholesterol: 87mg | Sodium: 480mg | Fiber: 1g | Sugar: 2g
