Pineapple Salsa Chicken Corn Taquitos

More sharing options

Share on Twitter

5 of 5 (2)

Nutritional Info

Servings Per Recipe: 72
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

View full nutritional breakdown of Pineapple Salsa Chicken Corn Taquitos calories by ingredient

Introduction

Crunchy and satisfying with just a little kick. Crunchy and satisfying with just a little kick.

Number of Servings: 72

Ingredients

6 fresh or frozen chicken breasts

1 20 oz. can crushed pineapple

2 15 oz. cans black beans, rinsed and drained

2 cups mild or medium salsa

72 corn tortillas

2 cups cheese

Cooking spray

Kosher salt

Directions

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.