5 from 18 votes
Slow Cooker Chicken Taquitos
Slow Cooker Chicken Taquitos combine tender slow-cooked chicken thighs with creamy cream cheese, green chiles, and enchilada sauce for a rich filling. Wrapped in soft flour tortillas with melted Mexican cheese and baked until crisp, they offer a balance of creamy and crunchy textures. The inclusion of cilantro adds fresh brightness, while baking with oil on top ensures a golden finish. This recipe is suitable for meal prepping or a casual gathering with dips like salsa, guacamole, and sour cream.
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 30 mins
Servings:
8
taquitos
Calories:
539 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 taquitos
Amount Per Serving
Calories 539
% 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.