Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 0.5 cup salsa verde or restaurant-style red salsa
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 4 oz cream cheese, softened
  • 1.5 cups Mexican blend cheese, shredded
  • 20 corn tortillas
  • 2 tbsp neutral oil

Instructions:

  1. Place chicken thighs, salsa, chili powder, cumin, garlic powder, and onion powder in the slow cooker. Cover and cook on Low for 6 hours.
  2. Remove chicken to a bowl and shred with two forks.
  3. Fold the shredded chicken, softened cream cheese, and shredded Mexican blend cheese into the shredded chicken and stir until the mixture is well combined and the cheese has melted.
  4. Preheat oven to 425°F (218°C). Steam corn tortillas in batches of 5 between damp paper towels in the microwave for 30–45 seconds until very pliable.
  5. Place 2 tablespoons of chicken filling on the lower third of each tortilla. Roll tightly and place seam-side down on a large baking sheet.
  6. Lightly brush or spray the tops of the taquitos with neutral oil. Bake for 15 minutes or until the edges are golden brown and the shells are crispy.