https://www.copymethat.com/r/MTzoMQX4w/slow-cooker-salsa-verde-chicken-taquitos/
6082202
KwHxHMJ
MTzoMQX4w
2024-09-11 12:50:50
Slow Cooker Salsa Verde Chicken Taquitos
![](https://cdn.copymethat.com/media/slow-cooker-salsa-verde-chicken-taquitos-201701182341141862440yasg.jpg)
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Servings: Serves 6
Servings: Serves 6
Ingredients
- 1 Lb boneless skinless chicken breast
- ½ tsp seasoning salt (like Adobo seasoning)
- 1¼ tsp ground Cumin
- 2 cups jarred salsa verde
- ¾ cup shredded pepper jack cheese
- ½ tsp chili powder
- ¼ tsp Kosher Salt
- Olive Oil spray (or mister)
- 18 corn tortillas
Steps
- Season the chicken with the seasoning salt and ¾ tsp of the cumin, then place in slow cooker. Top with ½ cup of Salsa Verde.
- Cover and cook on low for 4 hours.
- Preheat the oven to 400°. Transfer the chicken to a large plate and discard the liquid. Using two forks, shred the chicken. Transfer to a medium bowl and add the pepper jack cheese, chili powder, salt and remaining ½ tsp cumin. Stir well.
- Line two baking sheets with foil and spay with oil.
- Working in batches, place 3 or 4 tortillas between two paper towels and microwave for 30 seconds until they are warm and pliable. One at a time, place tortilla on a clean, dry work surface and scoop 2 heaping tablespoons of chicken filling onto each tortilla and place on foil lined sheet. Spray tops of the rolled up tortillas with oil.
- Bake until tortillas start to turn golden and crispy, about 15 minutes. Serve with remaining 1.5 cups of Salsa Verde on the side.
Notes