Lil' Luna · by Kristyn Merkley★ 5.0 (930)
Taquitos Recipe
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 31%
CARBS 16G21% OF CAL
3G FIBER2G SUGAR10G OTHER
FAT 18G55% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried corn tortillas rolled with a cheesy chicken and spinach filling. These handheld taquitos are ideal for parties or quick dinners and come with toppings like salsa and sour cream.
startermexicantacochicken🥄 saucepangluten free
View the full recipe on Lil' Luna →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- vegetable or canola oil, (for frying)
- 3 cups shredded cooked chicken
- 6 ounces cream cheese, (softened)
- 1½ cups baby spinach, (stems removed and chopped)
- 1½ cups shredded Colby Jack cheese, (or Mexican blend cheese)
- ½ cup salsa, (store-bought or homemade)
- ⅓ cup sour cream
- salt and pepper to taste
- 12 (6-inch) corn tortillas (or flour tortillas)
- shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 31%
CARBS 16G21% OF CAL
3G FIBER2G SUGAR10G OTHER
FAT 18G55% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 368mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 173mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.