Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
23
High
Nutrition per serving
Calories362.2 kcal (18%)
Total Fat12.3 g (18%)
Carbs44.6 g (17%)
Sugars1.9 g (2%)
Protein15.5 g (31%)
Sodium627.4 mg (31%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

½ cupsrotisserie chicken
shredded

1 cupbaby spinach
roughly chopped

4 ouncescanned mild green chiles
undrained

½ cupgreek yogurt

1 tablespoonlime juice

½ cupshredded mild cheddar cheese

½ teaspoonkosher salt

1 teaspoonfreshly ground black pepper

Avocado oil
for cooking tortillas

8corn tortillas
8-inch, gluten-free

¼ teaspooncayenne pepper

¼ teaspooncumin
Instructions
Step 1
Preheat the oven to 400F. Line a large baking sheet with parchment paper and set aside.

Step 2
In a large bowl, combine the shredded chicken, spinach, chiles, greek yogurt, lime juice shredded cheese, cumin, cayenne, salt, and pepper. Stir until well combined.










Step 3
In a small, nonstick skillet, heat about 1 teaspoon of the avocado oil over medium-high heat, Quickly fry 1 tortilla at a time until flexible and easy to roll, about 30 seconds per side.


Step 4
Immediately fill the tortilla with about 2 tablespoons of the chicken mixture and gently roll up. Place seam-side down on the prepared baking sheet. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
Step 5
Transfer the baking sheet to the oven and bake until the taquitos are crispy and brown on the edges, about 20 minutes.
Step 6
Let cool for 10 minutes before serving, or cool completely to freeze.