Chicken Flautas And Chipotle Crema Recipes

BAKED CHIPOTLE CHICKEN FLAUTAS

Baked Chipotle Chicken Flautas image

Provided by Food Network

Time 44m

Yield 5 Servings

Number Of Ingredients 10

Ingredients

1 (10) oz can of reduced fat and sodium cream of chicken soup
1/3 cup reduced fat sour cream
1 (4) oz can of diced green chile peppers, undrained
1 teaspoon ground chipotle pepper
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
2 tablespoons chopped fresh cilantro
2 teaspoons canola oil mixed with 1/2 teaspoon of ground chipotle pepper
10 Mission® Small/Fajita Flour Tortillas
2 cups diced cooked chicken breast meat

Steps:

1.Preheat the oven to 450°F 2.Mix all above ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium size saucepan. Heat over medium heat until hot. Remove from heat. 3.Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas. 4.In a small bowl mix together the canola oil and ground chipotle pepper. 5.Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool. 6.Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.

CRISPY BAKED CHICKEN FLAUTAS

Crispy Baked Chicken Flautas image

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

Ingredients

3 tablespoons extra-virgin olive oil, plus more for brushing
1 pound ground chicken, preferably dark meat
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce
1/4 cup chopped cilantro leaves and tender stems, plus more for serving
2 teaspoons fresh lime juice
6 ounces Monterey Jack, shredded (1 1/2 cups)
6 flour tortillas (each 8 inches)
Pico de gallo, for serving
Sour cream, for serving

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.

CHICKEN FLAUTAS

Chicken Flautas image

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

Ingredients

4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
¼ teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil

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 CHIPOTLE CHICKEN FLAUTAS

Baked Chipotle Chicken Flautas image

Spicy cooked chicken in a creamy sauce is rolled into tortillas, baked until golden brown, then served with sour cream, salsa, and cilantro.

Provided by Mission Foods

Categories Mission®

Time 44m

Yield 5

Number Of Ingredients 12

Ingredients

10 Mission® Small/Fajita Flour Tortillas
2 cups diced cooked chicken breast meat
1 (10.75 ounce) can reduced fat and sodium cream of chicken soup
1 (4 ounce) can diced green chile peppers, undrained
1 teaspoon ground dried chili pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons canola oil
½ teaspoon ground chipotle pepper
2 tablespoons chopped fresh cilantro
⅓ cup reduced-fat sour cream
Prepared salsa

Steps:

Preheat the oven to 450 degrees F.
Mix together chicken, cream of chicken soup, diced green chile peppers, 1 tsp. chipotle powder, cumin, and coriander in a medium size saucepan. Heat over medium heat until hot. Remove from heat.
Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.
In a small bowl mix together the canola oil and remaining ground chipotle pepper.
Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool.
Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.

Nutrition Facts : Calories 723.6 calories, Carbohydrate 36.3 g, Cholesterol 217 mg, Fat 37.5 g, Fiber 2.5 g, Protein 38.6 g, SaturatedFat 7.2 g, Sodium 2163.1 mg, Sugar 0.8 g

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