CHICKEN FLAUTAS
These flautas are about to become your family's favorite quick and easy dinner, appetizer or snack! Flour tortillas are stuffed with fiesta spiced chicken, cheese, salsa and sour cream, rolled up then fried or baked to golden, crispy perfection. You can also swap the chicken for other favorite proteins such as beef barbacoa, carnitas, crockpot Mexican etc. Serve the flautas with shredded lettuce, salsa and guacamole and prepare to fall in love! These chicken flautas can also be made and frozen for later - all instructions included!
Provided by Jen
Categories Main Dish
Time 30m
Number Of Ingredients 12
Steps:
- Add the salsa, sour cream, green chilies and all seasonings to a large bowl (except cayenne); stir to combine. Stir in chicken followed by cheeses. Season with cayenne pepper to taste (optional), keeping in mind the flavor will mellow in the tortillas.
- If using lower quality tortillas, stack 6 together and top with a dampened paper towel. Microwave for 60 seconds so they're more pliable and easier to roll. Fill, roll and repeat.
- To assemble, lay 12-14 tortillas on a flat surface. Add approximately 3 tablespoons filling to the bottom third of each tortilla then tightly roll up tortillas and place them seam side down.
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
VEGGIE FLAUTAS WITH SKINNY GUACAMOLE
Flautas are crisp, little rolled tacos, sometimes called "taquitos". To reduce the fat content, these flautas are filled with mushroom slices (instead of meat) and are baked (instead of fried). The guacamole was fat-reduced by using tomatillos for a portion of the sauce. This recipe was adapted from, "The Ultimate Low-Fat Mexican Cookbook" by Anne Greer.
Provided by lynnski LA
Categories One Dish Meal
Time 50m
Yield 12 flautas, 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute the portobello strips.
- Soften the tortillas by warming them, one at a time, on a comal or a 9" cast iron skillet.
- Place strips of portobello down the center of each softened tortilla and tightly roll up the tortilla as if it were a cigar.
- Seal rolled tortilla with 2 or 3 tooth picks.
- Coat the rolled tortillas on all sides with butter flavored cooking spray, or paint lightly with vegetable oil and sprinkle with salt.
- Place seam side down on a baking dish.
- Bake in a preheated 375 F oven until crisp, about 20 minutes.
- Skinny Guacamole:.
- Using a blender or food processor, process the tomatillos with the garlic, chiles and cilantro to a puree.
- Add the avocado, in pieces, and the sour cream, processing just enough to combine.
- Season to taste with salt, pepper and fresh lemon juice.
- Rinse scallions with cold water, chop with a knife, and stir in by hand.
- To assemble the dish, place a layer of shredded (or chopped) lettuce on each plate along with diced fresh tomatoes.
- Top with 3 baked flautas per plate.
- Serve the guacamole in individual dipping bowls or drizzle on top of flautas.
- Serve with bottled picante sauce.
Nutrition Facts : Calories 349.2, Fat 11.6, SaturatedFat 2.4, Cholesterol 4.4, Sodium 308.1, Carbohydrate 56.5, Fiber 13.6, Sugar 9.2, Protein 13.1
MASHED POTATO AND POBLANO FLAUTAS
Mashed potato and poblano vegetarian flautas.
Provided by Taylerand20
Categories World Cuisine Recipes Latin American Mexican Main Dishes
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove potatoes from the oven and allow to cool, about 5 minutes. Reduce oven temperature to 425 degrees F (220 degrees C).
- Peel away and discard potato skins. Transfer potato flesh to a large bowl.
- Lightly spray a nonstick baking sheet with cooking spray.
- Heat vegetable oil in a large skillet over medium-high heat. Saute poblano and onion until the onion is translucent, 4 to 5 minutes. Add garlic, cumin seeds, salt, and pepper; saute for 4 more minutes. Remove from the heat.
- Add onion mixture to the cooked potato. Add almond milk and mash well. Some visible chunks are fine.
- Place 2 tablespoons of potato filling in a tortilla and roll it up tightly. Place flauta on the prepared baking sheet. Repeat with remaining filling and tortillas. Lightly spray the flautas with cooking spray.
- Bake in the preheated oven until the edges of the tortillas are brown and crispy, 10 to 12 minutes, turning the pan halfway through for even cooking.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 56.4 g, Fat 3.7 g, Fiber 8 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 628.4 mg, Sugar 2.4 g
VEGETABLE SAUTE
Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium heat. Add onion, garlic, eggplant, mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until eggplant begins to brown, 5 to 10 minutes.
- Add zucchini, water, and tomato puree, and bring to a boil. Reduce heat to medium-low, cover, and cook until eggplant is tender, about 20 minutes. Stir in beans, vinegar, and parsley, and cook just until heated through, about 5 minutes.
Nutrition Facts : Calories 258 g, Fat 8 g, Protein 12 g
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