Baked Chicken Flautas
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Cook time: 
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Serves: 18
 
Ingredients
  • For shredded chicken:
  • 2 chicken breasts, boneless, skinless
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup chicken broth
  • For Flautas:
  • corn tortillas
  • shredded chicken (the amount in the recipe makes ~18 flautas)
  • shredded cheddar or Mexican shredded cheese
  • 2-3 tablespoons oil depending on how many you're making (olive oil is good)
Instructions
  1. Start by making your chicken filling. Place chicken breasts, spices and broth in a slow cooker and let it cook on high for ~3 hours or until tender and easy to shred. One it's shredded, store to use in a variety of recipes.
  2. To assemble flautas, preheat oven to 400 degrees. Drizzle a little oil over the non stick baking tray (~2-3 teaspoons) and use your hands or a brush to spread around.
  3. Microwave 3 tortillas at a time, for ~15-20 seconds or until soft and pliable. Fill each tortilla with 1-2 tablespoons of shredded chicken, then top with 1 tablespoon of shredded cheese and roll very tightly, placing seam side down on the foil. If they don't want to stay put you might need to stick a toothpick in them. I also find it helps to lay a clean dish towel over the flautas while you are working on rolling the remaining. Continue the process until you have made desired number of flautas. Brush them generously all over with oil.
  4. Bake for ~15-17 minute or until crisp. Using a spatula, flip them at the last 5 minutes to ensure even crispness.
Notes
I have found that they flautas actually stick less when not using foil, although if you really rather easy clean up, just know they will be harder to flip.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/baked-chicken-flautas/