Slow Cooker Chicken Taquitos
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 15 mins
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Total Time
3 hrs 30 mins
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Servings
8 taquitos
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Calories
539 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Chicken Taquitos
Description
Slow Cooker Chicken Taquitos feature boneless skinless chicken thighs cooked slowly with cream cheese, canned diced green chiles, and enchilada sauce. The chicken is shredded and mixed with the creamy, mildly spicy sauce before being rolled in flour tortillas lined with shredded Mexican cheese and a sprinkle of fresh cilantro. Brushed with vegetable oil, the taquitos are baked until crisp and golden brown. The slow cooker method yields tender, flavorful chicken that melds well with the cheese and chiles.
The tortillas become crisp on the outside while the filling remains creamy and spicy from the combination of green chiles and enchilada sauce. Topped with cilantro before rolling, the fresh herb adds a bright contrast. These taquitos can be served as appetizers or a main dish with commonly paired condiments like salsa, guacamole, and sour cream to add varying flavors and textures.
Customization is possible by substituting cilantro with sliced green onion if preferred. Leftover filling can be repurposed in quesadillas, maximizing ingredients and reducing waste. The number of taquitos made depends on the amount of filling used per tortilla.
Ingredients
- 6 chicken thigh boneless, skinless
- 8 ounces cream cheese
- 4 ounces green chiles 1 can, canned diced
- ¼ cup green chile enchilada sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 flour tortillas about 6-inches, soft taco
- 2 cups Mexican cheese blend shredded
- cilantro finely chopped (see note, fresh
- 2 tablespoons vegetable oil
- salsa for serving
- guacamole for serving
- sour cream for serving
Instructions
- 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.
Notes
- If cilantro is not preferred, sliced green onion can be used as an alternative garnish inside the taquitos.
- The recipe usually yields 15-20 taquitos depending on how much filling is added to each tortilla.
- Extra chicken filling is versatile and works well in quesadillas or similar dishes for a tasty variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8taquitos
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 2taquitos | |
| Calories | 539kcal | 27% |
| Carbohydrates | 35g | 12% |
| Protein | 30g | 60% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 986mg | 41% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 290mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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