Wash chicken, stuff with garlic and place in saucepan with water. Boil 10 minutes then add potatoes and green chilies. Boil another 10 minutes. Remove from heat and place under running cold water to cool. Shred chicken.
While chicken is cooking (also may be done ahead) take a stack of tortillas can sprinkle with water, wrap in foil and bake until they get pliable enough to roll without breaking.
Whisk achiote seasoning with lime and chopped cilantro; add to chicken and potato mixture. Taste and add more seasoning if necessary. Should be strongly seasoned.
Roll up chicken mixture into tortillas and place 4 at a time in medium type sauce pan. Add oil so reaches half way up side of taquitos.
Drain on paper towels; Blend green salsa ingredients and serve with guacamole and salsa.
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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4|
|Calories from Fat: 25 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 102.7mg||32 %|
|Sodium 137.2mg||5 %|
|Potassium 1543.1mg||41 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 33g|
|Protein 46.1g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 365
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