Best Baked Chipotle Chicken Flautas Recipes

BAKED CHIPOTLE CHICKEN FLAUTAS

Baked Chipotle Chicken Flautas image

Provided by Food Network

Time 44m

Yield 5 Servings

Number Of Ingredients 10

Ingredients

1 (10) oz can of reduced fat and sodium cream of chicken soup
1/3 cup reduced fat sour cream
1 (4) oz can of diced green chile peppers, undrained
1 teaspoon ground chipotle pepper
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
2 tablespoons chopped fresh cilantro
2 teaspoons canola oil mixed with 1/2 teaspoon of ground chipotle pepper
10 Mission® Small/Fajita Flour Tortillas
2 cups diced cooked chicken breast meat

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 CHIPOTLE CHICKEN FLAUTAS

Baked Chipotle Chicken Flautas image

Spicy cooked chicken in a creamy sauce is rolled into tortillas, baked until golden brown, then served with sour cream, salsa, and cilantro.

Provided by Mission Foods

Categories Trusted Brands: Recipes and Tips Mission®

Time 44m

Yield 5

Number Of Ingredients 12

Ingredients

10 Mission® Small/Fajita Flour Tortillas
2 cups diced cooked chicken breast meat
1 (10.75 ounce) can reduced fat and sodium cream of chicken soup
1 (4 ounce) can diced green chile peppers, undrained
1 teaspoon ground dried chili pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons canola oil
½ teaspoon ground chipotle pepper
2 tablespoons chopped fresh cilantro
⅓ cup reduced-fat sour cream
Prepared salsa

Steps:

Preheat the oven to 450 degrees F.
Mix together chicken, cream of chicken soup, diced green chile peppers, 1 tsp. chipotle powder, cumin, and coriander in a medium size saucepan. Heat over medium heat until hot. Remove from heat.
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.
In a small bowl mix together the canola oil and remaining ground chipotle pepper.
Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool.
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.

Nutrition Facts : Calories 723.6 calories, Carbohydrate 36.3 g, Cholesterol 217 mg, Fat 37.5 g, Fiber 2.5 g, Protein 38.6 g, SaturatedFat 7.2 g, Sodium 2163.1 mg, Sugar 0.8 g