Baked Chicken Flautas
Servings: 20 flautas
Ingredients
- 1 ¼ lb chicken thighs boneless, skinless
- 3 c chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ c finely shredded Colby cheese
- ½ c finely shredded Monterrey Jack cheese
- 10 9-inch flour tortillas (may vary plus or minus depending upon how much you fill the flautas or if your tortillas vary in size.)
- extra virgin olive oil for brushing
Optional toppings:
- guacamole
- salsa
- sour cream
Instructions
- To begin, place the chicken thighs in a saucepan or deep skillet. Pour in the chicken broth. Bring this to a boil over medium high heat. Reduce the heat to low, cover, and simmer for 15 minutes or until the chicken is tender and pulls apart easily.
- Drain the liquid from the chicken, reserving 1/3 cup. (Rather than discarding the broth, I recommend storing it in an air tight container in your refrigerator and using it the next day in another recipe.)
- Shred the chicken with two forks. I do this right in the pan to avoid dirtying extra dishes.
- In a small dish, combine the reserved broth with the smoked paprika, garlic powder, chili powder, ground cumin, chipotle chili powder, fine sea salt, freshly ground black pepper, and onion powder.
- Pour the mixture over the chicken and stir until it is thoroughly mixed in. I use tongs to do this. Stir in the cheeses.
- Begin preheating your oven to 425 degrees.
- Grab a 9 inch tortilla and cut it in half with a knife or kitchen shears. Spoon some of the filling (about 1/4 cup) along the cut edge of the tortilla.
- Roll the mixture into the tortilla and place it on a baking sheet, seam side down. Repeat. Depending on how much filling you put in these, your quantity will vary. I made 20 flautas, using 10 tortillas cut in half.
- Lightly spritz or brush the outsides with some extra virgin olive oil. Bake for 12-16 minutes or until the flautas are just beginning to turn golden on the edges.
- Cool just long enough for them to be handled - about 5 minutes. Serve your flautas warm with guacamole, salsa, or sour cream for dipping.
See This Recipe:
https://cosmopolitancornbread.com/baked-chicken-flautas/Nutrition
Serving: 2flautas | Calories: 392kcal | Carbohydrates: 34g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 92mg | Sodium: 942mg | Fiber: 3g | Sugar: 1g
