Meal Kit
Spicy Chicken Taquitos
with sour cream and pico de gallo
Prep & Cook Time: 50-60 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Over 30g protein
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In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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6 Small Flour Tortillas
- 1 Roma Tomato
- 1 Lime
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2 oz. Sour Cream
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2 oz. Shredded Cheddar-Jack Cheese
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1 oz. Cream Cheese
- 2 tsp. Chipotle Pepper Paste
- ¼ oz. Cilantro
- 1 tsp. Chile and Cumin Rub
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.
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Nutrition (per serving)
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Calories680
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Carbohydrates50g
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Net Carbs46g
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Fat32g
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Protein50g
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Sodium1900mg
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
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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 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 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 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 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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