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Chicken and Cilantro Taquitos - Lunch Version

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Chicken and Cilantro Taquitos - Lunch Version

Katie
The Cook
8 Servings
11 Ingredients
6 Comments

Chicken Taquitos flavored with cilantro and lime make for an easy Mexican night at home.

8 Servings
11 Ingredients
6 Comments

Ingredients

  • 2 ⅔ cups cook and shred Chicken, Boneless Breasts
  • ½ cups dice Onion
  • 8 ounces Salsa Verde
  • 1 tablespoon juice Lime
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Salt
  • ½ cups Cheddar Cheese, Shredded
  • 2 tablespoons chop Cilantro, Fresh
  • 16 individual Flour Tortillas (6-inch/Small)

Containers

Supplies

  • Labels
  • Baking Sheets
  • Cooking Sprays

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine all ingredients except tortillas. Stir well.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine all ingredients except tortillas. Stir well.
  2. Lay tortillas flat on a baking sheet sprayed with nonstick cooking spray. Spoon chicken mixture onto edge of tortilla and roll up. Repeat until all tortillas are filled.
  3. Bake at 425 for 12-15 minutes, until tops are golden brown.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
2 taquitos
Amount Per Serving
Calories
335
Total Fat
10g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
62mg
Sodium
897mg
Total Carbohydrates
35g
Fiber
1g
Sugar
3g
Protein
25g
WW Freestyle
7

6 Comments

Join the discussion
  1. Just made these for the first time! Love them and so easy. I’m in Canada and couldn’t find Green Enchilada sauce so ended up using La Costena Green Mexican sauce. Not sure if it’s the same thing or not. End result was great.