QUICK & EASY CHICKEN FLAUTAS
These Chicken Flautas are a quick and easy dinner recipe that only take 10 minutes to prepare! This flautas recipe uses canned chicken (no one will ever know your secret!), dried seasonings, cream cheese, salsa, and shredded cheese for a fast dinner that everyone will love.
Provided by Jessica
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 400°. Prepare a cookie sheet by lining with parchment paper or tin foil, or you can spray the pan with cooking spray.
- Combine drained and flaked chicken, cream cheese, salsa, cheese, cumin, garlic powder, onion powder, and chili powder into a mixing bowl. Stir together until well combined.
- Spread 3 tablespoons (a large spoonful) of chicken mixture onto a tortilla. Roll up tightly and place seam side down on a cookie sheet. Repeat with remaining tortillas. *If you use smaller tortillas then you won't need the full 3 tablespoons of filling, so adjust accordingly.
- Spray the tops of the flautas with cooking spray. Don't soak them but you want them to have a decent coating of cooking spray so they will get really brown and crispy. I also like to sprinkle some kosher salt on top of the sprayed flautas, but this is totally optional.
- Bake for 18-20 minutes or until they reach desired crispness that you want. Let cool for about 5-10 minutes before serving so the filling can cool and come together. Serve with dips of your choice (sour cream, salsa, guacamole).
Nutrition Facts : Carbohydrate 17 g, Protein 11 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 463 mg, Fiber 1 g, Sugar 2 g, Calories 218 kcal, ServingSize 1 serving
CHICKEN FLAUTAS WITH ORANGE AND RED ONION SALSA
Number Of Ingredients 20
Steps:
- 1. TO MAKE THE F1AUTAS: In a medium saucepan, combine the chicken breasts, onion, garlic, oregano, cumin, salt, and peppercorns. Add enough cold water to cover the chicken by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer for 20 minutes (the chicken will not be completely cooked). Remove from the heat, cover tightly, and let the chicken cool in the liquid, about 1 hour. 2. Remove the chicken from the bones, shred the chicken, and discard the skin and bones. Set the chicken aside. 3. Heat a dry medium skillet over medium heat. Add a tortilla to the skillet and heat, turning once, until pliable, about 30 seconds. Place on a work surface. Add one eighth of the shredded chicken and roll up the tortilla into a narrow "flute," securing the tortilla closed with a wooden toothpick. Repeat with the remaining tortillas and chicken. (The flautas can be prepared up to 1 hour ahead of frying, covered, and set aside.) 4. MEANWHILE, TO MAKE THE SALSA: Using a large knife, cut the top and bottom from each orange down to the flesh. Put the oranges on end and cut off the peel down to the flesh. Cut between the membranes to release the segments. In a medium bowl, combine the orange segments, red onion, cilantro, lime juice, jalapeno, garlic, and salt. Cover and refrigerate until ready to serve, not more than 2 hours. 5. Just before frying the flautas, thin the sour cream with the milk. 6. Preheat the oven to 200°F. Put a large wire cake rack over a jelly roll pan. In 2 batches, in a deep Dutch oven, melt shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. Deep-fry the flautas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain. Keep the flautas warm in the oven while frying the rest. Serve the flautas on individual plates, drizzled with the sour cream (or use a squeeze bottle to pipe streaks of sour cream over the flautas) and garnished with spoonfuls of the salsa.
Nutrition Facts : Nutritional Facts Serves
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.
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
CHICKEN WITH RED ONION SALSA
From Sandra Lee Semi-Homemade Slow Cooker Recipes 2. I got this great cookbook from breezermom, my partner for Feb '09 Cookbook swap!
Provided by NELady
Categories Chicken Breast
Time 4h5m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Season both sides of chicken breasts with Mexican seasoning and set aside.
- In a medium bowl, stir together diced tomatoes, tomato paste, and onions.
- Pour half of salsa mixture in the bottom of a 5-quart slow cooker; Add chicken and top with remaining salsa mixture.
- Cover and cook on LOW for 4 to 6 hours.
Nutrition Facts : Calories 328.9, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1000, Carbohydrate 18.8, Fiber 2.7, Sugar 7.6, Protein 33.6
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
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- Before starting on the flauta, prepare all of your topping. Shred, dice, slice all veggies. Crumble queso fresco, and take out sour cream and salsa. Set aside.
- In a large skillet add enough oil to cover bottom of skillet. Place over medium high heat to ensure oil gets very hot.
- While oil is heating up, warm up corn tortillas in microwave or on a hot ungreased skillet just until pliable, a few seconds on each side.
- Top one side of the tortilla with about 2 tbsp of shredded chicken. You can make them as full and and filled as desired.
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