Pineapple Salsa Chicken Corn Taquitos

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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
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Crunchy and satisfying with just a little kick. Crunchy and satisfying with just a little kick.
Number of Servings: 72


    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


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.

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