4 Serves
35 Mins
40 g
55 g
33 g
Simmer the chicken in a pot with enough water to cover it until fully cooked, then remove, cool, and shred the meat.
Ingredients, vitamins, and health benefits
Cooked Chicken
Water
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Vitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
403 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
204 mg / 420 mgPhosphorus
756 mg / 1,250 mgPotassium
1062 mg / 4,700 mgSodium
711 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
12 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Place a tablespoon of shredded chicken onto each tortilla, roll them tightly, and secure each with a toothpick.
Heat the cooking oil in a large frying pan over medium-high heat until hot.
Fry the taquitos in batches, turning once, until they are crispy and golden brown, then drain on paper towels.
Arrange the taquitos on a plate, drizzle with Mexican crema, top with avocado salsa, and sprinkle with crumbled queso fresco.
Tortillas
Queso Fresco
Salsa
Avocado
Mexican Crema
Vitamin A
481 µg / 900 µgVitamin C
71 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
403 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
204 mg / 420 mgPhosphorus
756 mg / 1,250 mgPotassium
1062 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
28
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Sudanese
SaudiZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g