Chicken And Pepper Jack Cheese Taquitos

INGREDIENTS

• 3 boneless skinless chicken breast ( or 6 chicken tenders)
• 1 pkg taco seasoning
• ½ cup jarred salsa (I use chipotle salsa)
• 6 oz cream cheese
• 2 cups pepper jack cheese shredded
• 24 (6 inch) corn tortillas
• ½ cup oil

INSTRUCTIONS

1. In a slow cooker add the chicken, taco seasoning, cream cheese and salsa. Cover and cook on high for 3 hours.
2. Shred chicken with two forks, add shredded cheese.
3. Heat a skillet with oil on medium high heat.
4. Warm a few tortillas at a time in the microwave for 20 seconds so they don't split. Spread 2 tablespoons of the mixture on the tortillas. Roll up and set seam side down in oil. Cook until golden brown.
5. Set on paper towels to drain
6. Serve warm with your favorite sides
7. **To freeze taquitos, fill and roll tortillas as directed. Then place on a baking sheet seam side down and place in freezer for a couple hours or until frozen. Then put frozen taquitos in a ziplock freezer bag and keep in freezer until ready to use.

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