Kid-Friendly
Cheesy Chicken and Corn Taquitos
Lime Avocados
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- 6 burrito size flour tortillas
- 1½ cups corn kernels
- 1½ cups shredded Monterey Jack cheese
- 3 Tbsp olive oil
- 1 (8-oz) carton sour cream
- 1½ cups fresh salsa
Instructions
- Preheat oven to 350°F. Sprinkle chicken with pepper, chili powder, and cumin in a lightly greased baking dish. Bake 25 minutes or until done. Cool slightly; shred chicken.
- Place tortillas on a clean surface; top one third of each tortilla with chicken, corn, and cheese. Roll up into tight cylinders.
- Cook tortillas, in batches, in hot oil 2 to 3 minutes per side or until tortillas are browned and cheese is melted.
- Serve with sour cream and salsa.
Side Dish Ingredients
- 3 avocados, chopped
- 3 Tbsp fresh lime juice
Side Dish Instructions
- Toss together avocados and lime juice in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
636
|
163
|
799
|
| Fat (g) | 29 | 15 | 44 |
| Sat. Fat (g) | 12 | 2 | 14 |
| Protein (g) | 43 | 2 | 45 |
| Carb (g) | 49 | 9 | 58 |
| Fiber (g) | 6 | 7 | 13 |
