Chicken And Cheese Flautas Recipes

BAKED CHEESY CHICKEN FLAUTAS

Steps:

• Place Herbed Sour Cream ingredients in blender; cover and puree 30 to 60 seconds or until smooth. Transfer to small bowl; cover and refrigerate until ready to serve.
• Heat oven to 425°F. Spray large rimmed pan with cooking spray. In small bowl, mix oil and 1 tablespoon of the taco seasoning mix.
• In medium bowl, mix chicken, shredded cheese, cream cheese, chiles and remaining taco seasoning mix.
• Place slightly less than 1/4 cup chicken mixture on bottom third of each tortilla. Roll up tightly; place seam-side down in pan. Brush filled tortillas with oil mixture. Bake 10 to 13 minutes or until filling is hot (at least 165°F) and flautas are crispy. Serve with Herbed Sour Cream.

CHICKEN AND CHEESE FLAUTAS

Steps:

• Combine the chicken, cheese and cumin in a small bowl.
• Place about 1/4 of the chicken mixture on each tortilla.
• Top with 1 tablespoon salsa.
• Roll tightly and secure with a toothpick; brush with oil.
• Cook filled tortillas over medium heat in a 10 inch skillet 4 to 6 minutes, turning occasionally until filling is hot and tortillas are toasted.
• Remove toothpicks and serve with guacamole and sour cream if desired.

BAKED CHICKEN AND CHEESE FLAUTAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
• Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
• Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
• Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

CHICKEN AND CHEESE FLAUTAS

Steps:

• Pico de Gallo: In a medium bowl, combine tomatoes, onion, serrano pepper, cilantro, lime juice, salt, and pepper. Mix and set aside until ready to use.; Heat 1 Tbsp. of oil in a medium sauté pan on medium heat for 2 minutes. Add onion and sauté for 1 minute. Add garlic and sauté for 30 seconds.; Mix in shredded chicken, diced tomato, salt, and pepper; cook for 2 minutes and set aside.; Combine chicken with shredded Chihuahua® cheese in a bowl.; Warm tortillas for 1 minute or just until soft (you can use a microwave or griddle). ; Fill each tortilla with about 3-4 Tbsp. of chicken mixture. Tightly roll up each tortilla and secure with a toothpick, set aside.; Heat ½ cup of oil in a medium skillet over medium heat for 3 minutes. Fry 5 of the flautas at a time until golden brown and crisp, about 4-5 minutes.; Transfer fried flautas to a paper towel-lined plate using tongs. Remove toothpicks before serving. Serve flautas with about 2 Tbsp. of sour cream, 3 Tbsp. Queso Fresco and 3 Tbsp. of pico de gallo. ENJOY!

CHICKEN AND CHEESE FLAUTAS

Steps:

• Heat a skillet over medium-high heat. Heat tortillas for 10-15 seconds on each side until they become pliable.
• In a large bowl, combine chicken and queso. In a separate small bowl combine crema ingredients and refrigerate until ready to serve.⁠⁠
• Place about ¼ cup on each tortilla and roll tightly. ⁠⁠
• Heat a large skillet, preferably cast iron, with oil, about halfway, over medium heat. ⁠⁠
• Fry each flauta, turning them to get golden brown and crisp all around. Drain on paper towels. ⁠⁠
• Garnish flautas with iceberg lettuce, salsa or pico de gallo, and crema.⁠⁠

CHICKEN FLAUTAS

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.

CHICKEN FLAUTAS

Steps:

• Place 2 tortillas on work surface, with edges slightly overlapping, to form 9-inch length. Spoon 1/3 cup chicken down center; roll up, starting at one long side. Repeat with remaining tortillas. Secure each with 2 wooden toothpicks, inserting 1 toothpick about 3 inches from each end.
• Heat oil in large skillet on medium-high heat to 375ºF. Add flautas, in batches; cook 4 min. or until crisp and golden brown, turning once. Remove from skillet; drain on paper towels. Discard toothpicks. Place flautas on platter.
• Tear Singles into strips; place in microwaveable bowl. Add milk. Microwave on HIGH 1 min. or until Singles are completely melted and sauce is smooth, stirring every 30 sec. Pour over flautas; top with cabbage and salsa.

UNFRIED CHICKEN FLAUTAS WITH CHEESE SAUCE

Steps:

• Preheat oven to 375.
• In a skillet, cook chicken through. Add seasoning per envelope directions. Set aside.
• In a smaller skillet, fill up to halfway with vegetable oil, heat until hot. Quickly dip each corn tortilla into the oil, letting oil set in (about 2-5 seconds). Place on a paper-towel on a heat-proof plate. Repeat until all have been heated.
• On a workspace, place one tortilla (Be careful, as the tortillas may be VERY hot). Spoon 1-2 Tablespoons of chicken onto center of tortilla. Sprinkle with cheese and roll up tortilla (ends will be open). Place seam-side down on a cookie sheet. Repeat until all have been used.
• Place in oven, bake about 15-20 minutes or until slightly golden brown and crispy.
• For cheese sauce, in a microwave-safe bowl, place velveeta cheese. Melt in microwave. Add Rotel to taste, and milk or water to thin.
• Tip: If you have leftover tortillas, cut them into wedges and bake for 5-10 minutes until crispy for chips.