Wednesday, April 17, 2013

Creamy Chicken Flautas

Ok, just in case you were wondering. A flauta is with flour tortillas and taquitos are with corn tortillas.

Ok, class dismissed. Lets cook.

These things are ridiculously good. Definitely will be making them regularly. Prep wise, its pretty easy as well!

You can either bake or lightly pan fry. I will go ahead and share both ways of making them. But baked is super easy

Creamy Chicken Flautas


3 cups shredded chicken (rotisserie works, or put a 2 big/3 medium chicken breasts in the crockpot. I used 8-9 chicken thighs)
1 pkg 1/3rd fat cream cheese
1/3rd cup sour cream
1/3rd cup salsa
1 can diced green chilis
1 cup black beans
1 cup corn
2 green onions, diced
1 1/2 cups baby spinach. Stems torn off and torn into smaller pieces
1 1/2 cups sharp cheddar

16 6 inch flour tortillas

melted butter or oil

This really couldn't be simpler. Mix all filling ingredients well.

Spoon a heaping 2 tbsp of filling into a strip off center in the tortilla and roll tightly. Place seam side down.

To fry:
Heat a frying pan on medium. Add oil and heat. Add flautas in small batches (I did 2 at a time) and cook until just lightly brown on each side.

To bake, lightly butter a baking sheet and place flautas seam side down. Brush with melted butter and bake at 350 for 20-30 minutes, until golden.

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