2014′s Week #10 Winner: Game Winner Jalapeño Chicken Taquitos

Jennifer Krzystof from Oak Lawn, IL

Ingredients:
3-4 chicken breasts, frozen or thawed
8 ounces cream cheese
⅓ cup jarred whole or sliced jalapeños, roughly chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
16 taco-sized tortillas (I prefer flour)
1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella
optional toppings: dipping sauces such as ranch, salsa

Directions:
1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours
2. Preheat the oven to 425 and grease a baking sheet with cooking spray.
3. Use two forks to shred chicken and stir it in with the other contents of the crockpot.
4. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla
5. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
6. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
7. Serve warm with dipping sauces and toppings if desired.