Mexican

Pineapple Salsa Chicken Corn Taquitos is for Dinner.

Pineapple Salsa Chicken Corn Taquitos takes several minutes to prepare.

Pineapple Salsa Chicken Corn Taquitos takes several minutes to cook.

Pineapple Salsa Chicken Corn Taquitos makes 72 servings.

The ingredients for Pineapple Salsa Chicken Corn Taquitos are:

6 fresh or frozen chicken breasts
1 20 oz. can crushed pineapple
2 15 oz. cans black beans, rinsed and drained
2 cups mild or medium salsa
72 corn tortillas
2 cups cheese
Cooking spray
Kosher salt

Here is how you make Pineapple Salsa Chicken Corn Taquitos:

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6-8 hours. Remove the chicken and shred. Mix chicken back in with other ingredients. Heat up to 4 corn tortillas at a time (on a plate under a moist paper towel, approx. 60 seconds in the microwave). Working quickly, sprinkle a small amount of cheese (can be omitted) and then a heaping spoonful of the chicken mixture onto the tortilla. Wrap. Spray with cooking spray and sprinkle with a bit of kosher salt. Bake at 400 degrees for approximately 15 minutes or until they are golden brown and crispy.Number of Servings: 72Recipe submitted by SparkPeople user QUETZALGIRL.

The nutritional information for Pineapple Salsa Chicken Corn Taquitos is:

• Servings Per Recipe: 72
• Amount Per Serving
• Calories: 108.7

• Total Fat: 2.1 g
• Cholesterol: 15.0 mg
• Sodium: 142.7 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 2.5 g
• Protein: 7.7 g

Pineapple Salsa Chicken Corn Taquitos is Mexican cuisine.