Ingredients:

  • 907g chicken thighs
  • 240ml salsa verde
  • 2 tbsp taco seasoning
  • 120ml chicken bone broth
  • 1 tsp kosher salt
  • 227g cream cheese
  • 240g shredded cheddar
  • 15g fresh cilantro
  • 15ml lime juice
  • 24 small flour tortillas
  • high heat oil spray

Instructions:

  1. Place your 907g of chicken thighs into the crockpot and pour over the 240ml of salsa, taco seasoning, 120ml of bone broth, and salt. Cover and cook on low for 6 hours until the meat pulls apart with zero resistance. You'll know it's ready when the kitchen smells like a toasted spice market and the liquid has slightly thickened.
  2. Remove the chicken from the pot and place it in a large bowl, leaving the excess liquid behind for now. Use a hand mixer on low speed to shred the chicken until it looks like a mountain of soft ribbons.
  3. While the chicken is still hot, add the 227g of softened cream cheese, 240g of shredded cheddar, cilantro, and lime juice. Stir it together until the cheese is a melted, velvety coating over every piece of meat. If it feels a bit dry, add a splash of the leftover cooking liquid from the crockpot.
  4. Warm your tortillas in the microwave for 30 seconds under a damp paper towel so they are pliable. Place 2 tablespoons of filling in a line down the center and roll them up tightly until they resemble a cigar.
  5. Place the rolls seam side down on a baking sheet and spray generously with oil. Bake at 220°C for 15 minutes until the edges are brown and the shells sizzle. You should hear a distinct crack when you press the top with a spoon.