Cheesy Chicken Jalapeno Popper Taquitos

 

Ingredients:

• 3-4 boneless, skinless chicken breasts (about 4 ounces each)
• 8 ounces light cream cheese, softened
• 16 ounces plain Greek yogurt
• 1/3 cup jarred sliced jalapeños, drained and chopped
• 1 teaspoon salt
• 1 teaspoon cumin
• 16 soft taco-sized flour tortillas
• 1.5 cups shredded Monterey Jack cheese

Instructions:

1. Add the chicken, cream cheese, Greek yogurt, jalapeños, salt, and cumin to your slow cooker. Add 1/2 cup of water.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Preheat the oven to 425 degrees F (220 degrees C).
4. Shred the chicken in the slow cooker and stir to combine.
5. Line a baking sheet with parchment paper and spray with cooking spray.
6. Warm the tortillas in the microwave for a few seconds to soften them up.
7. Place 2-3 tablespoons of the chicken filling in the middle of each tortilla. Sprinkle with cheese. Roll up tightly.
8. Place the taquitos on the prepared baking sheet and spray with cooking spray.
9. Bake for 12 minutes, or until the cheese is melted and the tortillas are golden brown.
10. Serve immediately with your favorite toppings.

Enjoy!