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Slow Cooker Jalapeno Chicken Flautas

Slow Cooker Jalapeno Chicken Flautas

The ultimate comfort food, Slow Cooker Jalapeno Chicken Flautas are crispy, spicy, and creamy. Perfect for a cozy dinner or a game day snack, they are easy to make and incredibly satisfying. Try them tonight for a homemade treat!
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Prep Time 5 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 13 ounces boneless and skinless chicken breasts
  • 1 cup salsa, mild, divided
  • 1/4 cup low-fat cream cheese
  • 1 jalapeno, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 whole-grain tortillas
  • 1/2 cup low-fat cheese, grated

Equipment

  • Chef's Knife
  • Grater
  • Slow Cooker
  • Mixing Bowl
  • Frying Pan

Method
 

  1. Start by placing the chicken breasts into your slow cooker. Add 3/4 cup of the salsa, cream cheese, salt, pepper, and the sliced jalapeno. Mix well to coat the chicken.
  2. Cover the slow cooker and set it on high for six hours. The chicken will become tender and flavorful.
  3. As the cooking time comes to an end, check the chicken for doneness. It should be easily shredded.
  4. Using two forks, shred the chicken right in the slow cooker, mixing it with the remaining juices.
  5. Take your whole-grain tortillas and fill each one with a generous portion of the shredded chicken mixture, some of the remaining salsa, and top with grated cheese.
  6. After filling each tortilla, roll them up tightly, tucking in the ends.
  7. Heat a large, non-stick saucepan over low-medium heat. Place the rolled flautas in the pan, cooking them on all sides until golden brown and crispy.
  8. Remove from the pan and let cool slightly before serving with the remaining salsa.

Notes

Leftover flautas can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for a crispy texture.