Healthier taquitos with lean protein and whole wheat tortillas. Very versatile as they can be made ahead and assembled before serving. Great for weeknights, and kid approved! Serve with salsa, cheese, and sour cream if you want.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Place chicken, water, onion, and taco seasoning in a slow cooker. Cook on Low for 3 hours. Shred chicken with a fork and mix with the cooking liquid.

  • Combine spinach, corn, cream cheese, and green chile peppers in a separate bowl. Mix in chicken.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place 1/2 cup of the chicken mixture in the center of each tortilla. Roll up tightly and place seam side-down on a baking sheet. Spray tortillas with cooking spray and sprinkle red pepper flakes on top.

  • Bake in the preheated oven until slightly crispy on the outside, 20 to 30 minutes.

Cook's Note:

You can use the entire package of cream cheese if you like.

Nutrition Facts

161 calories; 1.6 g total fat; 15 mg cholesterol; 687 mg sodium. 30.8 g carbohydrates; 12 g protein; Full Nutrition