1/2
2/2
100%
1
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
23
High
Nutrition per serving
Calories371.2 kcal (19%)
Total Fat13.5 g (19%)
Carbs44.7 g (17%)
Sugars2.1 g (2%)
Protein15.1 g (30%)
Sodium627.2 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.
OvenPreheatStep 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.
rotisserie chicken½ cups
baby spinach1 cup
canned mild green chiles4 ounces
greek yogurt½ cup
lime juice1 tablespoon
shredded mild cheddar cheese½ cup
kosher salt½ teaspoon
freshly ground black pepper1 teaspoon
cayenne pepper¼ teaspoon
cumin¼ teaspoonStep 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.
Avocado oil
corn tortillas8 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.
