Spicy Smothered Chicken Flautas
Servings: 12 flautas
Ingredients
- 1 teaspoon Olive Oil
- 1/2 Medium Onion sliced
- 1/2 Cup Diced Red Pepper
- 1/2 Diced Tomato
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 Garlic Clove minced
- 1/4 teaspoons Salt
- 1 Rotisserie Chicken shredded (about 4 cups shredded chicken)
- 1/4 Cup Water
- 12 Fajita Sized Tortillas
- 1 10 Ounce Can Rotel
- 1 Cup Shredded Cheddar or American Cheese
- 1/2 teaspoon Cornstarch
- 2 Tablespoons Milk
Instructions
- Preheat oven to 375 degrees.
- In a large non-stick pan, heat olive oil over a medium heat.1 teaspoon Olive Oil
- Add onion, pepper and tomato.1/2 Medium Onion, 1/2 Cup Diced Red Pepper, 1/2 Diced Tomato
- Season with salt and pepper.
- Saute until veggies start to soften, about 2-3 minutes.
- Add cumin, chili powder, garlic, salt, chicken and water.1 teaspoon Cumin, 1 teaspoon Chili Powder, 1 Garlic Clove, 1/4 teaspoons Salt, 1 Rotisserie Chicken, 1/4 Cup Water
- Toss together.
- Cook until veggies are soft, chicken is hot and liquid has evaporated, about five minutes.
- Place just under 1/4 cup of the filling onto the tortillas.12 Fajita Sized Tortillas
- Wrap tortillas tight and place, seal side down on a baking sheet lined with parchment paper.
- Bake until golden brown and crispy, about 20 minutes.
- While the flautas are baking, make the sauce.
- Heat a small saucepan to a medium-low heat.
- Toss the cheese in cornstarch.1 Cup Shredded Cheddar or American Cheese, 1/2 teaspoon Cornstarch
- Add the tomatoes, cheese tossed in cornstarch and milk to the pan.2 Tablespoons Milk
- Toss together.
- Heat until the cheese has melted into the tomatoes, stirring frequently, about 5-7 minutes.1 10 Ounce Can Rotel
- Once the flautas are golden brown, transfer to platter and smother in tomatoes and cheese.
- Garnish with green onions and cilantro if desired.
Notes
store left overs in the refrigerator for 3-4 days
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 12.7g | Protein: 10.8g | Cholesterol: 36.4mg | Fiber: 2.1g | Sugar: 1.2g