Jalapeno Popper Chicken Taquitos (CrockPot)

I can't remember exactly where this recipe came from to give credit to. It was a link off Facebook that I clicked on once I saw the name. When you are in a hurry, taquitos are so easy to microwave and go. Yes, they are not healthy, but hey it's quick.

Once we made this recipe and loved the taste, I will be making some and freezing them for days when we need something on the go. They won't be as fresh, but they won't be store bought either.

I completely forgot to take pictures, but it's not hard to picture what they would look like.

 

Ingredients:

3-4 chicken breasts

8 oz. cream cheese

1/3 cup jalapenos, sliced or chopped

1 tsp. garlic powder (I used fresh minced garlic)

1 tsp. salt

1 tsp. cumin

16 taco sized tortillas

1 1/2 cups shredded cheese

 

What To Do:

1. Add chicken, 1/2 cup water, cream cheese, jalapenos, garlic powder, salt, and cumin to the crock pot
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours
3. When ready, preheat oven to 425F
4. Use forks and shred the chicken in the crock pot
5. Spray a cookie sheet with spray or cover with foil
6. Heat tortillas in the microwave to get them soft so they don't tear when you roll them
7. Sprinkle cheese in the middle of each tortilla
8. Spoon the chicken mixture on top
9. Roll up tightly and place seem side down on cookie sheet
10. Bake for 10-15 minutes until tortillas start to brown
11. Serve with a dipping sauce of your choice

 

*If you like them crispy, turn oven to broil the last 2-3 minutes

*If you like salt like I do, lightly spray the top of the tortilla with cooking spray (we have a butter flavor one) and them sprinkle with kosher salt on top before you place in the oven to cook!