Baked Taquitos Dipped In Tomato-Chipotle Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked chicken taquitos filled with corn, cheese, and creamy creme fraiche, served with a homemade tomato-chipotle salsa with avocado. These are handheld appetizers with layers of flavor and satisfying texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 chicken breasts ((or 3 cups rotisserie chicken))
- 2 tablespoons creme fraiche ((or Mexican crema, sour cream, cream cheese))
- 1 white onion
- 12-15 corn tortilllas ((flour tortillas OK too))
- cheese ((Cotija, Feta, Jack or Mozzarella))
- olive oil ((or lard))
- cilantro for garnish ((optional))
- 2 tomatoes ((or 3 plum tomatoes))
- 1/2 white onion
- 1 clove garlic
- 1 chipotle in adobo
- 1 avocado
- 1 lime
- 2 tablespoons finely chopped onion
- salt
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1053mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1447mg
- Calcium
- 282mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.