Pineapple Salsa Chicken Corn Taquitos
- Number of Servings: 72
Ingredients
6 fresh or frozen chicken breasts1 20 oz. can crushed pineapple2 15 oz. cans black beans, rinsed and drained2 cups mild or medium salsa72 corn tortillas2 cups cheeseCooking sprayKosher salt
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6-8 hours. Remove the chicken and shred. Mix chicken back in with other ingredients. Heat up to 4 corn tortillas at a time (on a plate under a moist paper towel, approx. 60 seconds in the microwave). Working quickly, sprinkle a small amount of cheese (can be omitted) and then a heaping spoonful of the chicken mixture onto the tortilla. Wrap. Spray with cooking spray and sprinkle with a bit of kosher salt. Bake at 400 degrees for approximately 15 minutes or until they are golden brown and crispy.
Number of Servings: 72
Recipe submitted by SparkPeople user QUETZALGIRL.
Number of Servings: 72
Recipe submitted by SparkPeople user QUETZALGIRL.
Nutritional Info Amount Per Serving
- Calories: 108.7
- Total Fat: 2.1 g
- Cholesterol: 15.0 mg
- Sodium: 142.7 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.5 g
- Protein: 7.7 g
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