Meal Kit

Spicy Chicken Taquitos

with sour cream and pico de gallo

Prep & Cook Time: 50-60 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
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In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    6 Small Flour Tortillas
  • 1 Roma Tomato
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    1 oz. Cream Cheese
  • 2 tsp. Chipotle Pepper Paste
  • ¼ oz. Cilantro
  • 1 tsp. Chile and Cumin Rub
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Chicken

    Pat chicken dry and season both sides with a pinch of salt and pepper. Place on prepared baking sheet and top with 1 tsp. olive oil.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

    Carefully remove from oven. Transfer to a mixing bowl. Let cool, 5 minutes.

    Replace foil on baking sheet.

    While chicken roasts and cools, continue recipe.

  2. 2

    Prepare Ingredients and Make Pico de Gallo

    Core and cut tomato into 1/4” dice.

    Halve lime and juice.

    Mince cilantro (no need to stem).

    In another mixing bowl, combine tomatoes, half the cilantro (reserve remaining for garnish), 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

  3. 3

    Make the Filling

    After 5 minutes, using two forks, shred chicken in bowl into small pieces.

    Stir in cream cheese, chipotle paste (to taste), chile and cumin rub, and a pinch of salt and pepper.

  4. 4

    Assemble the Taquitos

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    Place tortillas on a clean work surface. Divide filling evenly among tortillas, placing in center of each tortilla. Top evenly with shredded cheese. Tuck one tortilla end under filling and roll tightly, placing seam-side down. Transfer to newly-foiled baking sheet, seam-side down. Spray taquitos with cooking spray.

  5. 5

    Bake Taquitos and Finish Dish

    Bake in hot oven until crispy and golden, 10-15 minutes, flipping once halfway through.

    Carefully remove from oven.

    Plate dish as pictured on front of card, topping with sour cream, pico de gallo, and remaining cilantro. Bon appétit!

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