Baked Chicken Chipotle Flautas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found this recipe on the package of Flour Tortillas. It's pretty easy and a quick meal. Ingredients:
10 small flour tortillas |
2 cups cooked chicken breasts, diced |
1 (10 ounce) can reduced-fat cream of chicken soup |
1/3 cup reduced-fat sour cream |
1 (4 ounce) can diced green chili peppers, undrained |
1 teaspoon ground chipotle chile pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
2 tablespoons fresh cilantro, chopped |
2 teaspoons canola oil, mixed with |
1/2 teaspoon ground chipotle chile pepper |
Directions:
1. Preheat the oven to 450 degrees (except for the flour tortillas, 2 teaspoons canola oil, and 1/2 teaspoon ground chipotle pepper). Mix all above ingredients. In a medium size saucepan. Heat over medium heat until hot. Remove from heat.
2. 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.
3. 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.
7. Transfer on your favorite platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.
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