- 2 chicken breasts, trimmed of all fat
- 1/2 cup water
- 1 onion, sliced
- 1 (1 ounce) package taco seasoning
- 1 (10 ounce) package frozen chopped spinach, thawed and drained well
- 1 cup frozen corn, thawed
- 1/3 cup fat-free cream cheese, at room temperature
- 1 (4 ounce) can diced green chile peppers
- 8 (6 inch) whole wheat tortillas, or to taste
- cooking spray
- 1 pinch red pepper flakes (optional)
- Place chicken, water, onion, and taco seasoning in a slow cooker. Cook on Low for 3 hours. Shred chicken with a fork and mix with the cooking liquid.
- Combine spinach, corn, cream cheese, and green chile peppers in a separate bowl. Mix in chicken.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 1/2 cup of the chicken mixture in the center of each tortilla. Roll up tightly and place seam side-down on a baking sheet. Spray tortillas with cooking spray and sprinkle red pepper flakes on top.
- Bake in the preheated oven until slightly crispy on the outside, 20 to 30 minutes.
07/22/2019
recipepes.com
whole wheat taquitos, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
