Chicken Flautas With Black Beans Recipes

CHICKEN FLAUTAS WITH BLACK BEANS

Steps:

• 1. Preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.
• 2. Meanwhile, for filling, in a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro.
• 3. For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.
• 4. In a very large, deep skillet, heat 1-1/2 inches of cooking oil to 365 degrees F. Fry flautas, two at a time, for 2 to 3 minutes or until crisp and golden brown, turning once. Drain on paper towels. Keep fried flautas warm in a 300 degrees F oven while frying remaining flautas.
• 5. To serve, remove toothpicks. Halve flautas crosswise. If desired, serve with guacamole, salsa, sour cream, and cilantro.
• 6. Baked Flautas: Prepare filling and shape flautas as directed. Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degrees F oven for 30 to 40 minutes or until golden brown and heated through. Serve as directed.
• 7. Make-Ahead Directions: Prepare filling and shape flautas as directed. Cover; chill for up to 24 hours. Fry or bake as directed. Makes 6 flautas.

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:

• Bring chicken pieces and water to boiling in kettle; lower heat; cover.
• Simmer until fork tender, about 25 minutes.
• Drain; reserve 1/2 cup broth.
• Cool chicken until easy to handle.
• Bone and skin chicken; shred meat.
• Heat lard or shortening in a large saucepan until melted.
• Add onion and garlic; saute 1 minute.
• Stir in cornstarch, salt and pepper.
• Add reserved 1/2 cup of broth, shredded chicken and chilies.
• Stir and cook until very thick and bubbly; remove from heat.
• Heat about 1/4" of oil in a small skillet over medium heat until very hot.
• Saute tortillas one at a time, a few seconds on each side, until limp.
• This will soften tortillas so that they will roll up more easily.
• Do not cook too long or they will become crisp.
• Drain on paper towels.
• Fill each tortilla with a heaping spoonful (3 tblsp) chicken mixture across center.
• Roll tortilla around filling.
• Be sure filling is 1" from edges or ends of rolled tortilla to avoid splattering during frying.
• Place 2 or 3 flautas, seam side down, in hot oil.
• Saute, turning on all sides until crisp.
• Drain and keep warm while cooking the rest.
• Combine sour cream and milk in small saucepan.
• Heat over very low heat just until lukewarm.
• Spoon over flautas.
• Garnish with fresh coriander or cilantro leaves, if you wish.

BAKED BLACK BEAN AND SPINACH FLAUTAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
• Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.
• Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.
• Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.