Jalapeno Popper Chicken Taquitos

I am a sucker for jalapeno popper anything!  We have had Jalapeno Popper Stuffed Chicken and even Jalapeno Popper Quesadillas (both of which are from Cassie Craves - I had not realized that before), so these Jalapeno Popper Taquitos from Creme de la Crumb were right up our alley.  Unlike most of the other items this one starts out in the crock pot, then you just wrap them up and stick them in the oven.  These were yummy and good even as left overs (though less crunchy when nuked).

3 chicken breasts, frozen or thawed

8 oz cream cheese

1/3 c jarred jalapenos, chopped

1 t garlic powder

1 t salt

1 t cumin

16 flour tortilla (taco or fajita sized)

1 1/2 c. shredded cheese (I used colby jack)

something to dip them in: cilantro lime sauce, ranch, salsa, etc.

Add chicken, 1/2 c water, jalapenos, garlic powder, salt, and cumin to crockpot.  Cover and cook on low 6-8 hours.  

When you get home, stir the pot and shred the chicken with two forks. (If it looks gross before you stir, don't lose hope - it isn't ruined.)

Preheat the over to 425 and spray a foil-lined cookie sheet with cooking spray.

Lay all the tortillas out on the counter and divide the shredded cheese between them.

Top with chicken mixture, I just did this as evenly as possible.

Roll the tortillas up, put them on the basking sheet and spray the tops with cooking spray.

Bake 10-15 minutes, switch oven to broil for a few more minutes you want crispier taquitos.

Enjoy.