BAKED CHICKEN FLAUTAS
I grew up in the kitchen eating Mexican food every day and never got tired of it. These are a great dish for "Mexican or Taco Night." They are easy to eat and what kid doesn't like chicken tacos (that's what my 8-year-old brother calls them). Others prefer to microwave the tortillas, roll up the flautas, and then deep-fry them. Baking them just makes me feel a tad less guilty. I like to serve these with refried beans, fresh lettuce, green salsa, and top it off with more shredded cheese and sour cream.
Provided by cesi85
Time 1h15m
Yield 7
Number Of Ingredients 9
Steps:
- Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
- Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
- Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 24.3 g, Cholesterol 37.3 mg, Fat 12.8 g, Fiber 3.4 g, Protein 15.4 g, SaturatedFat 4.3 g, Sodium 1984.1 mg, Sugar 0.9 g
CRISPY BAKED CHICKEN FLAUTAS
Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle mixture, we skipped the traditional pan-frying route in favor of letting them crisp-up in the oven.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Heat oil in a large skillet over medium-high. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes.
- Stir in tomato paste, chipotle and sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.
- Brush a rimmed baking sheet with oil. Arrange 1/4 cup cheese and about 1/3 cup meat mixture along center of one tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops of flautas with oil and bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro.
CRISPY CHICKEN FLAUTAS
Crisp flautas are usually fried and full of fat. This recipe offers a grilled and reduced fat version. Serve wtih pico de gallo and non-fat sour cream, unless you don't give a hoot and have major oink tendencies like myself, in which case, go hog wild and use full-fat stuff.
Provided by Sandi From CA
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper and roast in oven for about 1/2 hour. When it's cooked through, remove bones and skin and shred the chicken.
- Heat the chicken stock in a sauté pan over medium heat. Add onion and peppers and sauté until onion is translucent.
- Add tomatoes and shredded chicken and simmer for 10 minutes.
- Remove from heat, cool and drain any excess liquid.
- Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.
- Place seam side down on medium flame on grill and turn while cooking until crispy - about 5-7 minutes.
- You can also bake them in a preheated 375F oven about 20 minutes until crisp. Remove from grill, cut in half and remove toothpicks.
Nutrition Facts : Calories 292.8, Fat 10.6, SaturatedFat 2.8, Cholesterol 62, Sodium 148.5, Carbohydrate 26.1, Fiber 4.2, Sugar 2.5, Protein 23.8
BAKED CHICKEN FLAUTAS RECIPE
Yield 6-8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Line a large baking sheet (15 x 10 x 1 inches) with aluminum foil and spray with non-stick cooking spray; set aside.
- In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
- Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up.
- Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
- Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).
CHICKEN FLAUTAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
- Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
- Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
- Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.
Nutrition Facts : Calories 831, Fat 41 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1321 milligrams, Carbohydrate 70 grams, Fiber 8 grams, Protein 46 grams
CHICKEN FLAUTAS
Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.
Provided by Arlene Spurlock
Categories Appetizers and Snacks Spicy
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
- In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
- Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
- Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 12.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 134.6 mg, Sugar 0.5 g
BAKED CHICKEN AND SPINACH FLAUTAS FROM HEALTHY. DELICIOUS.
I found this recipe online: Baked flautas/taquitos stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don't have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time.
Provided by MoreWithLessMom
Categories Lunch/Snacks
Time 45m
Yield 10 flautas, 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 450*F.
- Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
- Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
- Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
- Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.
Nutrition Facts : Calories 1261.6, Fat 48.5, SaturatedFat 18.7, Cholesterol 256.1, Sodium 3518, Carbohydrate 111.5, Fiber 7.7, Sugar 10.9, Protein 76.1
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