OVEN-ROASTED BBQ CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h10m
Yield 14 servings
Number Of Ingredients 6
Steps:
- Combine the barbecue sauce, peach preserves, garlic and hot sauce to taste in a medium saucepan and heat over medium heat until nice and hot, 8 to 10 minutes. Set aside.
- Preheat the oven to 400 degrees F.
- Drizzle some olive oil on 2 rimmed baking sheets and place the chicken thighs skin-side down. Roast for 25 minutes. Remove from the oven, brush some sauce all over the thighs, then use a spatula to flip them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes more. Remove from the oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.
- Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more. Remove from the oven and let sit for at least 10 minutes before serving. Delicious!
BAKED CHICKEN FLAUTAS
I grew up in the kitchen eating Mexican food every day and never got tired of it. These are a great dish for "Mexican or Taco Night." They are easy to eat and what kid doesn't like chicken tacos (that's what my 8-year-old brother calls them). Others prefer to microwave the tortillas, roll up the flautas, and then deep-fry them. Baking them just makes me feel a tad less guilty. I like to serve these with refried beans, fresh lettuce, green salsa, and top it off with more shredded cheese and sour cream.
Provided by cesi85
Time 1h15m
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 24.3 g, Cholesterol 37.3 mg, Fat 12.8 g, Fiber 3.4 g, Protein 15.4 g, SaturatedFat 4.3 g, Sodium 1984.1 mg, Sugar 0.9 g
CHICKEN FLAUTAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 831, Fat 41 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1321 milligrams, Carbohydrate 70 grams, Fiber 8 grams, Protein 46 grams
FLAUTAS DE POLLO (CHICKEN FLAUTAS)
Delicious Chicken Flautas with a cheesy chicken filling tightly rolled in a golden, fried flour tortilla.
Provided by Kelly Anthony
Categories Main Course
Time 20m
Number Of Ingredients 4
Steps:
- Add the Canola oil to a large skillet over medium-high heat, and wait for the oil to reach between 350°-375°. In the meantime, assemble the flautas.
- Mix the shredded chicken and cheese in a large bowl together and set aside until ready to use.
- Wrap a stack of 3-5 flour tortillas at a time in damp paper towel and place on a microwavable -safe plate. Microwave for 30 seconds to 1 minute intervals, just until the tortillas are soft and pliable.
- Add about 2 tablespoons of filling to each tortillas and roll tightly. Once you have 3-4 flautas assembled, begin adding them to the oil one at a time.
- Gently add the flautas to the hot oil seam-side down, and using a pair of tongs, hold it in place for about 15 seconds. Fry for 30-45 seconds on each side, or until the flauta is golden in color. Set aside on a plate lined with paper towels, and repeat with remaining flautas.
- Serve with desired topping and enjoy!
Nutrition Facts : Calories 440 kcal, Carbohydrate 31 g, Protein 25 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 636 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EASY TRADITIONAL MEXICAN CHICKEN FLAUTAS RECIPE
Easy Traditional Chicken Flautas Recipe. Make a quick chicken filling, roll in a corn tortillas, shallow fry in some oil, drain on paper towels and serve with your favorite Mexican condiments. That's it! An easy traditional flauta recipe.
Provided by Tina
Categories Dinner Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Place chicken in a medium saucepan, add water to cover. Cook on medium heat, simmering for 20 minutes or until chicken is cooked through.
- Drain chicken and set aside to cool. When cool enough to handle, shred or chop into small pieces. Toss the chicken with the salt, chile powder & pepper and set aside in a medium bowl.
- Heat up your tortillas in the microwave until very soft.
- On your prep surface place a tortilla and scoop about 3-6 Tbs of chicken filling in your tortilla on one side. Roll tortilla into a flute shape. Place on a plate and press down with seam side down, this helps hold the flute shape. Continue until all flautas are rolled.
- In a large skillet with 1/4 inch of oil, heat until oil is hot. You can test your oil either by placing a small piece of corn tortillas in the oil or a chopstick. If small bubbles form immediately, it is hot enough. Fry tortillas, turning as needed until golden. Drain on paper towels and serve with optional garnishes and sides.
Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 flautas, Sodium 478 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BBQ CHICKEN BAKED FLAUTAS
If you love burritos, enchiladas, or tacos, you're really going to love these. The combination of shredded chicken with the sweet BBQ sauce adds a whole new dimension and gives it the perfect twist. Serve with toppings of your choice, such as shredded lettuce, guacamole, salsa, and sour cream.
Provided by ScottySauce
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Grease a 9x13-inch baking pan.
- Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook until softened, 3 to 4 minutes. Set aside.
- Combine chicken, onion-pepper mixture, Mexican cheese, chiles, BBQ sauce, and chili powder in a bowl.
- Brush both sides of each tortilla with butter. Warm tortillas in a skillet over low heat, about 5 minutes.
- Spoon 1/3 cup chicken mixture down the center of each tortilla. Roll up tightly; place seam-side down in the prepared baking pan.
- Bake in the preheated oven, brushing with any remaining melted butter, until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 435 calories, Carbohydrate 46.6 g, Cholesterol 49.4 mg, Fat 18.8 g, Fiber 2.9 g, Protein 19.3 g, SaturatedFat 8.7 g, Sodium 1012.3 mg, Sugar 7.4 g
MEXICAN-STYLE CHICKEN FLAUTAS
These Mexican-style chicken flautas are a great snack or appetizer, served with shredded lettuce, cheese and pico de gallo.
Provided by Laura
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Saute the onions on medium heat until translucent (around 5 minutes), then add the minced garlic and simmer for 2 more minutes.
- Add the chopped tomatoes and the shredded chicken. Cook over medium heat for 5 minutes, allowing the tomatoes to cook down slightly. Remove from heat.
- Add ⅙ of the filling to each flour tortilla. It's best to add the filling closer to one side, so they can easily be rolled tightly. Be sure not to use too much filling in the flauta and to spread it evenly.
- Heat the oil in a large skillet over medium heat. Add each flauta, seam side down to the pan. Cook for 3-5 minutes, rolling them occasionally to obtain an even fry.
- Remove from pan to cool on a wire rack. Garnish with shredded lettuce, cheese and pico de gallo. Serve with salsa and/or sour cream.
Nutrition Facts : Calories 903 kcal, Carbohydrate 51 g, Protein 25 g, Fat 67 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 53 mg, Sodium 757 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 58 g, ServingSize 1 serving
CHICKEN FLAUTAS
Chicken Flautas is a Mexican dish. If desired serve with sour cream, picante sauce and/or Spanish rice.
Provided by Arlene Spurlock
Categories Appetizers and Snacks Spicy
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 12.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 2.8 g, Sodium 134.6 mg, Sugar 0.5 g
BAKED CHIPOTLE CHICKEN FLAUTAS
Provided by Food Network
Time 44m
Yield 5 Servings
Number Of Ingredients 10
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.
CHICKEN FLAUTAS
Make and share this Chicken Flautas recipe from Food.com.
Provided by Charlotte J
Categories Chicken
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in saucepan and add water.
- Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
- Cool and use fork to pull chicken apart into long, thin shreds.
- In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
- For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
- Roll up tortilla tightly and secure with a toothpick.
- In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
- Drain on paper towel.
- Serve with favorite toppings, salsa, sour cream and guacamole.
Nutrition Facts : Calories 314, Fat 10.5, SaturatedFat 4.4, Cholesterol 31.9, Sodium 553.9, Carbohydrate 37.5, Fiber 2.4, Sugar 2.1, Protein 16.4
BAKED CHICKEN FLAUTAS RECIPE
Yield 6-8
Number Of Ingredients 7
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).
BAKED CHICKEN AND CHEESE FLAUTAS
These flautas can be baked or fried, either way they taste great with some sour cream, guacamole, and salsa!
Provided by Rocks422
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 509.7 calories, Carbohydrate 36.4 g, Cholesterol 88.6 mg, Fat 26.8 g, Fiber 2.4 g, Protein 30 g, SaturatedFat 13.3 g, Sodium 1048.3 mg, Sugar 2.2 g
CHICKEN FLAUTAS WITH AVOCADO CREAM
Steps:
- Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
- Preheat oven to 200 degrees F.
- Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
- To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
- To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
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- Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
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