Crockpot Salsa Verde Chicken Taquitos

 1 pound chicken breasts (boneless and skinless)

1/2 tsp seasoning salt (we usually leave this out just because we don't have it on hand)

1 1/4 tsp ground cumin

2 cups salsa verde

3/4 cup shredded pepper jack cheese (sometimes we just use Monterey jack)

1/2 tsp chili powder

1/4 tsp salt

Olive Oil spray (we've used just Pam, also)

tortillas (corn or flour... I actually really like them with the Cut Da Card flat bread tortillas)

Add chicken to the crock pot. Mix together seasoning salt, 3/4 tsp cumin and salsa verde and pour over chicken. Cover and cook on low for 4 hours. Transfer chicken onto a plate and shred with 2 forks. Discard remaining liquid. Add in cheese, chili powder, 1/2 tsp cumin and salt. Mix well. 

Preheat oven to 400 degrees. Line 2 large baking sheets wth foil and spray with oil. Place 3-4 warm tortillas on a clean surface and add 2 scoops of the chicken mixture into the bottom 3rd of the tortilla. Roll tortilla into a tube and place on baking sheet. Repeat until all the chicken is gone. Spray the tops of all the tortillas with oil. 

Bake until the tortillas start turning golden and crispy (about 10-15 minutes). Serve.

adapted from Skinnytaste