Phenas Baked Turkey Flautas A1 Recipes

BEEF FLAUTAS

Steps:

• In a Dutch oven, heat oil over medium heat. Brown brisket on all sides. Add onions, peppers, water and seasonings. Bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until meat is tender., Remove meat; cool slightly. Shred meat with 2 forks. Drain onion mixture; add to meat. Spoon 1/4 cup beef mixture down the center of each tortilla. Roll up and secure with toothpicks. In a cast-iron or electric skillet, heat oil to 375°. Fry flautas, in batches, for 1 minute on each side or until golden brown., Drain on paper towels. Remove toothpicks. If desired, serve with toppings.

CRISPY BAKED CHICKEN FLAUTAS

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.

EASY BAKED FLAUTAS (TAQUITOS!)

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper (necessary for cleanup!).
• Thinly slice the green onions.
• If you're using canned refried beans, take a taste and determine whether they're well seasoned. If not, add a few pinches of kosher salt and cumin. If you're using our Homemade Refried Beans, they'll be perfectly seasoned and you can skip this step.
• In a large bowl, mix together the green onion, refried beans, salsa, chili powder, and shredded cheese.
• Optional step: If you're using 100% corn tortillas, you may want to pan fry each one in a skillet with a drizzle of olive oil (or without in a dry pan) to prevent cracking and help them be easier to work with. Every tortilla brand is different, so if your tortillas seem brittle it's helpful to heat them before rolling. You can do this with corn tortillas too!
• Lay a tortilla on a work surface. Spoon about 2 tablespoons of the bean mixture in a dollop onto the bottom half of the tortilla. Be careful not to use too much! Tightly roll the tortilla from the bottom (the filling will spread out and hold the tortilla together). Place the flauta seam-side down on the baking sheet. Repeat for the remaining tortillas.
• When the flautas are assembled, brush the tops with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Some of the beans will come out the ends of the rolls, which is expected (enough filling will remain to perfectly flavor them!). Serve with salsa, guacamole, or sour cream. Freezing instructions: Cool the flautas to room temperature, then freeze in a sealed container. To reheat, bake in a 350 degree oven for 10 to 12 minutes, until warmed through.

PHENA'S BAKED TURKEY FLAUTAS #A1

Steps:

• Preheat oven to 425 degrees.
• Heat a large skillet, lightly coated with olive oil, over medium heat. Add turkey, crumbling with a fork, onion, garlic and A1, continue cooking until ground turkey is done. Remove from heat.
• In a medium bowl, combine goat cheese, salsa, lime juice, cumin, chili powder and smoked paprika. Mix well. Add spinach and corn, stir to combine.
• Add goat cheese mixture to ground turkey, stir to combine.
• Spray a cookie sheet lightly with olive oil.
• Spoon 1 1/2 tbsp turkey mixture onto lower third of tortilla. Roll tortilla as tightly as you can and place on cookie sheet, seam side down. Repeat with remaining tortillas.
• Spray tops of tortillas lightly with olive oil.
• Bake for 20-25 minutes or until crisp and golden brown.
• These should served warm and topped with: sour cream, salsa, guacamole, shredded cheese or any dipping sauce of your liking.

BAKED CHICKEN FLAUTAS

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.

BAKED CHICKEN FLAUTAS RECIPE

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).