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Crispy Chicken Flautas

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Ingredients

Adjust Servings:
4 chicken breasts, bone in
salt and pepper, to taste
2 tablespoons chicken stock, plus extra for tortillas
1 onion, chopped
1/2 poblano pepper, chopped
1/2 green bell pepper, chopped
1 cup canned tomato, drained and chopped
12 corn tortillas
cooking spray

Nutritional information

292.8
Calories
95 g
Calories From Fat
10.6 g
Total Fat
2.8 g
Saturated Fat
62 mg
Cholesterol
148.5 mg
Sodium
26.1 g
Carbs
4.2 g
Dietary Fiber
2.5 g
Sugars
23.8 g
Protein
219g
Serving Size

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Crispy Chicken Flautas

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    Cuisine:

    I was intrigued by this recipe because they are low in fat and I had never considered making flautas on the grill. I have an issue with using 4 bone-in chicken breasts for 12 fautas. used half the white meat from a rotisserie chicken, 1-10oz can of Rotel tomatoes well drained and got 9 well filled fautas. For best results in rolling the tortillas they were microwaved for 10 seconds then dipped into a small amount of warmed olive oil. used both white and yellow corn tortillas. The yellow corn seemed to crisp up better. For the white tortillas they were sprayed with non-stick cooking spary and that seemed to help them crisp. The flavor the filling is wonderful and definitely something I would do again.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Crispy Chicken Flautas, Crisp flautas are usually fried and full of fat This recipe offers a grilled and reduced fat version Serve wtih pico de gallo and non-fat sour cream, unless you don’t give a hoot and have major oink tendencies like myself, in which case, go hog wild and use full-fat stuff , I was intrigued by this recipe because they are low in fat and I had never considered making flautas on the grill I have an issue with using 4 bone-in chicken breasts for 12 fautas used half the white meat from a rotisserie chicken, 1-10oz can of Rotel tomatoes well drained and got 9 well filled fautas For best results in rolling the tortillas they were microwaved for 10 seconds then dipped into a small amount of warmed olive oil used both white and yellow corn tortillas The yellow corn seemed to crisp up better For the white tortillas they were sprayed with non-stick cooking spary and that seemed to help them crisp The flavor the filling is wonderful and definitely something I would do again


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    Steps

    1
    Done

    Season Chicken With Salt and Pepper and Roast in Oven For About 1/2 Hour. When It's Cooked Through, Remove Bones and Skin and Shred the Chicken.

    2
    Done

    Heat the Chicken Stock in a Saut Pan Over Medium Heat. Add Onion and Peppers and Saut Until Onion Is Translucent.

    3
    Done

    Add Tomatoes and Shredded Chicken and Simmer For 10 Minutes.

    4
    Done

    Remove from Heat, Cool and Drain Any Excess Liquid.

    5
    Done

    Soften Tortillas With a Bit of Chicken Stock and Place Chicken Mixture in the Center. Roll Up Tightly and Seal With Two Toothpicks. Spray Lightly With Cooking Spray.

    6
    Done

    Place Seam Side Down on Medium Flame on Grill and Turn While Cooking Until Crispy - About 5-7 Minutes.

    7
    Done

    You Can Also Bake Them in a Preheated 375f Oven About 20 Minutes Until Crisp. Remove from Grill, Cut in Half and Remove Toothpicks.

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    Hattie Pacheco

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