Baked Chicken Flautas Food

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.

CHICKEN FLAUTAS

Steps:

• Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
• Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
• Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
• Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
• Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.

BAKED CHIPOTLE CHICKEN FLAUTAS

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.

BAKED CHICKEN AND CHEESE FLAUTAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
• Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
• Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
• Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

CHICKEN FLAUTAS

Steps:

• In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.

CHICKEN FLAUTAS

Steps:

• Bring saucepan of water and chicken to boil.
• Reduce heat to simmer for 15-20 minutes, until chicken is cooked.
• Remove from pan.
• After chicken has cooled, shred with 2 forks and set aside.
• Chop onion and mince garlic.
• Add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
• Mix in chicken and season with salt and pepper.
• Remove from heat and add in cheese.
• Mix well.
• Soften tortillas in microwave for 30 sec.
• Heat frying oil until small piece of tortilla floats and bubbles.
• Place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
• I recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
• Turn flautas frequently, cooking 2-3 minutes or until golden.
• Drain on paper towels and serve with creme and salsa, if desired.

FLAUTAS WITH SHREDDED CHICKEN

Steps:

• In a frying pan over medium-high heat, warm the tablespoon oil. Add the onion, chiles, and garlic and saute until softened, about 2 minutes. Stir in teh tomato and continue to cook, stirry constantly, until the mixture thickens and the color changes, about 3 minutes. Fold in the chicken, season to taste with sea salt, and heat thoroughly. Remove from the heat and set aside.
• Place a heavy frying pan over medium-high heat until hot. Lay a tortilla on the pan a few seconds until hot. Transfer it to a plate and arrange several tablespoons of the chicken filling across the lower third of the tortilla. Tightly roll the tortilla up into a tube to make a flauta, secure with a toothpick and set aside. Repeat with the remaining tortillas. (I usually fry them as I make them to cut down on prep time and keep the tortillas from cracking).
• In a bowl, toss the lettuce with the lime juice. Spread it out on a serving plate or on individual plates, dividing it evenly.
• Pour oil to a depth of at least 3/4 inch into a deep heavy frying pan and heat over medium-high heat until the oil shimmers and registers 350 on a deep-frying thermometer. Add the flautas, a few at a time, and fry until crisp and pale gold on all sides, about 4 minutes. Using tongs, transfer them to paper towels to drain. Keep warm in a low oven while frying the rest.
• Place al lthe flautas on the lettuce on the platter, or arrange 2 or 3 flautas on each plate. Spoon 1/2 cup salsa across the flautas in a ribbon, then top with the crema and the radishes. Serve at once, accompanied with more salsa, crema, and guacamole if desired.

CRISPY CHICKEN FLAUTAS

Steps:

• Season chicken with salt and pepper and roast in oven for about 1/2 hour. When it's cooked through, remove bones and skin and shred the chicken.
• Heat the chicken stock in a sauté pan over medium heat. Add onion and peppers and sauté until onion is translucent.
• Add tomatoes and shredded chicken and simmer for 10 minutes.
• Remove from heat, cool and drain any excess liquid.
• Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.
• Place seam side down on medium flame on grill and turn while cooking until crispy - about 5-7 minutes.
• You can also bake them in a preheated 375F oven about 20 minutes until crisp. Remove from grill, cut in half and remove toothpicks.