Sunday, December 14, 2014

Baked Creamy Cheesy Chicken Flautas



This was a quick, easy, and delicious work night dinner we enjoyed recently! We love Mexican flavors, but sometimes get bored with nachos or tacos, so I try to branch out a little bit every now and then. Kenneth is not a big fan of enchiladas because he doesn't like how wet they are, so I thought this would be a good alternative and it was! It was perfect to use up two chicken breasts we had thawed in the refrigerator as well. It's something I had pinned not too long ago and I was trying to figure out what to use the two chicken breasts for (since three people can't just eat two chicken breasts unless they're cooked into something!) and when I searched my handy dandy Chicken Pinterest Board for inspiration I found exactly what I wanted to make. Kenneth started the chicken on the stove top to boil while I was driving home, and then I whipped the rest up and got these in the oven before putting miss Lindsey Rose to bed for the night.

Creamy, cheesy, lightly spiced, and easy to adjust to your personal tastes by adding your favorite toppings before serving. I had mine with some diced avocado and tomato, and Kenneth enjoyed his with sour cream and diced avocado! We enjoyed these with some tortilla chips and salsa on the side. (I think my son could eat his weight in salsa if we let him!)

Baked Creamy Cheesy Chicken Flautas from Jo Cooks

Ingredients
1 lb boneless skinless chicken breasts, cooked and shredded
1 tbsp olive oil
1 medium onion, diced
3 tsp minced garlic
¾ cup canned corn, drained
1 cup salsa
½ cup sour cream
1 ½ cup Mexican cheese blend (I used a blend of cheddar and mozzarella)
8 - 10 6 inch flour tortillas
¼ cup butter, melted
Condiments / toppings of choice: diced avocado, salsa, diced tomatoes, sour cream, guacamole, shredded lettuce, etc.

Directions

  1. Preheat the oven to 400 degrees.
  2. Heat a nonstick skillet with the olive oil over medium high heat, add the diced onion when the oil is hot, saute for a few minutes and then add the minced garlic. Continue to cook for about 5 - 10 minutes more or until onion is tender. 
  3. Add in the shredded chicken, corn, salsa, sour cream, and cheese. Gently combine until heated through and cheese is melted.
  4. Meanwhile, heat the tortillas for a few minutes in the pre-heated oven to make them easier to work with (I only needed 8 tortillas, but the original recipe calls for 10, so depending on how full you fill them you may need all 10).
  5. Prep a 9x13 baking dish with a tablespoon of the melted butter. Lay a tortilla flat and fill with about 1/4 cup of the filling mixture (more or less as desired). Tightly roll up the tortilla and place it in the baking dish. Repeat with remaining tortillas.
  6. Brush the tops of the tortillas with the remaining melted butter. 
  7. Bake for about 15 minutes or until tortillas turn golden brown.
  8. Serve with condiments of your choice: salsa, diced tomatoes, sour cream, guacamole, shredded lettuce, etc.



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